Ultra Juicy Smoked Chuck Roast Recipe
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- Опубликовано: 11 июл 2024
- Today, Dereck is in the house and showing us how to smoke beef chuck roast extra juicy, similar in style to Texas-style smoked brisket on our Rec Teq pellet grill, but this technique works on any barbecue smoker. (Chuck Roast Recipe Below)
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Ingredients:
3-4 lb. smoked chuck roast (This technique only works with a large chuck roast, about 3.5 pounds or bigger. Smaller chuck roasts will hit the stall earlier and dry out. Please see the associated blog post with notes about how to smoke small chuck roasts using this technique.)
kosher salt
black pepper
onion powder
garlic powder
1 c. apple juice or water, in a spray bottle
2 c. barbecue sauce for serving (if desired)
How To Smoke A Chuck Roast:
Prepare your smoker and set it to 225 degrees for a pellet smoker, or maintain heat from 225- 250 degrees for a standard wood-burning smoker. Place the chuck roast in the smoker and probe the meat in its thickest part. Close the chamber and smoke to 170 degrees internal temperature, spritzing with water or apple juice every 40 minutes.
At 170 degrees, remove the chuck roast and wrap it well in pink butcher paper or foil. Place back into the smoker at 225 degrees, until the internal temperature hits 195.
Remove the beef chuck roast and place in the oven at 170-180 degrees for 1 hour, or rest in an igloo cooler (still inside the peach paper). The fat will continue to break down during this time giving you a very juicy chuck roast. Remove from the oven (or igloo cooler) and rest an additional hour if you like, or slice it up immediately. Serve with barbecue sauce if desired.
We have great barbecue sides as well as a BRISKET SCHOOL at : www.UrbanCowgirlLife.com
Any questions or concerns about this chuck roast recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website. 
Хобби
I made this today with a 2.5lb chuck roast. Smoked at 225 and wrapped at 140 with 1 cup beef broth in butcher paper. Rested at 198 for 1 1/2 hours in the grill at 180. It. It was really juicy and alot of smoke flavor. Thank you for the tips. I was nervous about doing a smaller roast but it worked out well.
I needed that info as I am smoking one that is roughly the same weight
Thank you for this im doing a 2.5 rn and don't know shit
How long did this take
@elishamccomas8033 don't smoke by time. Smoke by temperature.
Times will vary. Too many anomalies.
@@WhiteWolf1980 I know. Was wanting a rough estimate of when to start it. Did one myself. Took about 7 hours
Wow y’all! Would you just look at that bark & Smoke Ring! Just Beautiful! I’m gonna do this in camp this season. Thank You Sarah & Dereck!!
Your welcome Bill! Let us know what you think of it!
Mane that looks amazing
Nice video! Thanks, good explanation.
Glad you enjoyed it!
Amazing
It looks great, great video!
Thank you!
Noticed the shaker of Swinelife Grit. They are good friends of mine that I cook with. Great looking chuck roast .
Great video! Really good tips.
Thank you!
Lots of great info for beginners
Glad you think so!
We buy a half beef every year and this is a great way to have chuck roast in the summer. Made two of them this weekend. One for dinner, froze the other still wrapped in the butcher paper, then wrapped in cellophane. Will reheat it on the smoker after thawing in the fridge for a couple of days. Crockpot with a couple cups of Cabernet, half a stick of butter, mushrooms, onions, carrots and potatoes, fresh garlic cloves, salt and pepper is a good change-up in the winter.
Oh that sounds absolutely amazing!
THAT doesnt look like an Urban Cowgirl...
They did say “urban” 😂
LOL!!!! Yeah no, that was the hubs recipe so I let him jump in for a video. :) Be back tomorrow morning though. :) -Sarah
@@TheUrbanCowgirl pretty funny though
It's 2023 lmfao
Apparently there are no lines to be crossed anymore......😂😂😂
Great video!
Why thank you!
I'm going to try this on my Weber Kettle in the morning. Did you allow the roast to come to room temperature before placing it on the grill or did it pretty much go straight from the frig to the grill?
Just made this yesterday with a roast that was a little over 4 lbs. Came out amazing. Was about a 9.5 hour cook not including resting time. Monitored temps with my own Thermopro probe as well as the displayed pellet grill's reading, which was very close. Times vary, but as they say, "BBQ is done when it's done." Great work here!
That’s awesome. It can be finicky because everyone gets a slightly different size roast, and we all work on different smokers but this is pretty good method! Some of the guys on my website have had good success wrapping at 145-150 for smaller chuck roasts.
@@TheUrbanCowgirl I'm riding this lightening as we speak. 2.4 lbs actually stalled at 143 on the big green egg at 225. Wrapped in butcher paper but only at 160 5.5 hours into the cook.
Amazing smoke ring
I try!!!
Good Day just found your site this looks perfect for me ? can you tell me how long it takes roughly
awesome
It’s very much so!
may I ask why didn't you use the built in temp probe on the recteq 700?
I put mine in an ice chest for a couple hours wrapped in aluminum foil just before it goes in , kinda the same. Awesome method. I like to run around 250 .
Glad to hear you enjoyed it!
I'm giving this a try tomorrow on a 4 lb chuck roast. I wanted to go with a brisket but the only one on at my local grocery store was $60 and would be way too much food for me and my wife even with leftovers. Excited to try it by itself and on some sandwiches during the week.
Please let me know how it was I’m thinking of doing the same.
How long could you hold it at 180? Trying to figure out a cook plan for next weekend that just added chuck to the planned Ribs. Eating about 1pm, so already planning 6a start for those & know the chuck takes longer.
Was thinking of starting the chuck late night, so it wraps & finishes early/mid morning then hold or rest while I tend to the ribs.
I made your smoked pot roast, very close to the way you did. It was AMAZING! Tender, juicy, and DELICIOUS! Thank you so much!
That’s awesome Michael! 🥳
Cute puppy. Great video too!
Thank you so much! Puppies make all videos better! 🥰
Have a great weekend 😀 😊 😎 ☺️
did you keep the grill temp at 225 degrees after wrapping it ? I am actully cooking one right now (first time)
How long was the cook time on the chuck roast
That looks amazing !!! Does it make a difference at what direction you slice the roast?
Cut against the grain still
Nice job Cowgirl?
Oh well. Looks good!
My gfs best friend loves pot roast. I made her one for her birthday one year. I gave it a good sear on a hot wood coal fire then finished it in the oven like a pot roast with the veggies. She said it was the best pot roast she ever ate.
Oh wow! Your description of your sear makes me so hungry!!!
@@TheUrbanCowgirl I want another pot roast like that now..
that right there my friend is DRY 😊
How long is this total cook?
I use this sane cut but I cold smoke it for 3 hours then place it on 350° in the oven for 40 minutes and it come out amazing
That sounds fantastic!
doing this tomorrow on my recteq. Just curious why you dont use the recteqs temp probe?
I do. I had melted mine and Jody was sending me a new set. 😂 What size is your chuck? If it’s a lot smaller than mine you need to wrap at 145-150.
@@TheUrbanCowgirl 👍It's a 3 lb chuck. Thank you
What was total time for the whole smoke?
Looks great. Can you leave it on 180f for more than 2 hours?
I would pull it out and let it sit in an igloo cooler wrapped in a towel until you are ready.
❤❤❤😋😋😋
How long is the cook time per pound roughly? I keep reading it’s about 1.5 hours per pound at 250 and 1 hour per pound at 225? Any help would be great!
Why would it take longer at a higher temp lol
I just found your channel and I am impressed with your talents and skills 👌. I'm Bob Cooney and I'm a retired Fireman and was the Chef 👩🍳 in the Fire 🔥 Department 👨🍳 🔥. I would love to learn from you and your skills 😀... I'm from Buffalo but I'm living in Utah now
Hahahah. Urban Cowgirl with no cowgirl! But a great video.
I can tell you that my hubby doesn’t identify as an Urban Cowgirl but maybe there is something he isn’t telling me! 😂😂😂
Cook it a little longer, should get to 203 internal temp
3:00 It's done. Eat it!
I love your dog 🐶
We do too! 🥰
Can you use aluminum foil with parchment paper? I dont have butcher paper.
I hope mine comes out nice tomorrow
How long in total did it take to cook? I may have to try this out this weekend.
Prob 7 hours total? The only time it gets wonky for readers if when they get very small chuck roasts and the roasts won’t hit temp bc they are drying out. You can do a smaller roast but they hit the stall around 150 and must be placed in a small foil tented pan of broth or some type of liquid to finish hitting temps.
Did u let it rest with the grill on at 180 degrees for 2 hours?
We rest it either in the oven at 170-180 or in a barbecue yeti style cooler. The cooler will keep it warm if you transfer it over straight from the smoker.
@@TheUrbanCowgirl I was thinking it was resting in your smoker for 2 hours. Looks really good!!!!!
What did you use for pellets?
Rec Teq Competition Pellets are my favorite.
What type of of pellets do you use?
We typically use a blend and we buy whatever we have nearby at local stores.
I don’t have a smoker. Will an oven suffice?
You can make one in the oven. It wont be smoky it will be sort of like a bbq flavored pot roast. But that will be tasty too! :)
How long did the chuck roast take to smoke on this cook? 8)
I think about 6-7 hours but we made this awhile ago so you might want to check the guide on my website. This was a 6 pound chuck roast from Costco. Smaller chucks must be wrapped earlier 140-150 and their cooktime would be a little shorter.
I smoked a 3.5 lb chuck roast yesterday using a charcoal snake with alternating Pecan and Hickory blocks in my 22" Old Smokey. 3 hr at 280 brought it to 170, wrapped in butcher paper and back on at 250 for 1 hr, it hit 193. 1 hour rest before slicing. It was tender and juicy, great bark and smoke ring. I added 4 links of sausage on the pit the last hour. It was all just so smokey and delicious. Great fun too.
Sound great. What was the size of your snake charcoal stack to get that temp? 2x1 or 2x2?
Oh man that sounds fantastic!
Good looking chuck cowgirl/ man 👨
😂😂😂 thank you!
That shit looks tough.
Thanks for the feedback!
It's funny to call it 'poor man's brisket' when Chuck cost 50% more than brisket!😂 Looks good, though.
Thats not funny, its stupid!
Right now at Walmart, chuck roast is $8/lb whereas brisket is $4/lb 😂. I never noticed the difference until you mentioned it, but then again I've never bought brisket. Looks like I'll be smoking only chuck.
I'm guessing brisket is only sold in whole subprimals? Unlike chuck which is often sold in 2-5lb roasts.
Can you smoke a 3.71 LB. Chuck roast overnight?
You will need to wrap it sooner because the stall will hit earlier and dry it out. I’d wrap it around 140-150 degrees. When you see it stop increasing in temp.
Inject with beef tallow and it takes it to an even tastier level
Why not aluminum foil?
I couldn’t get the meat thermometer to pull up
I used foil because i didnt have butcher paper.still just as good
That’s great!
How nice is that. What a little love boat.
2:22
I have no idea where Chuck roast cost less than a brisket. I would like to find Chuck Roast at that price.
It costs less than a brisket as a whole. At least in Texas it does. More per lb for a chuck roast but about 1/2 the price compared to a whole brisket.
@@TheUrbanCowgirl wow that’s crazy. I can get brisket here for four dollars a pound but I can’t get Chuck roast for under five a pound.
I noticed a water pan in the smoker.
I bought a USDA prime chuck roast. Believe me, it's not a poor man's anything. It's not cheap. LOL
@@jmiller3579 exactly
The total price is still list and the total price of a brisket. I think that’s what he’s talking about. If you want to spend $60 on Chuck versus a brisket, it makes no sense.
Everyone has their own technique. I use an electric smoker and smoke the chuck at 230 for three hours, then wrap in foil and continue on the smoker for a total of eight or more hours. Close to the taste of a brisket and around $50 cheaper. I've smoked briskets for forty years now and gave up a year or two ago as I could no longer afford the cost.
Our briskets are still fairly affordable here in Texas. They’re about 5.99/lb for prime at places like Sam’s and Costco.
I am interested though, what do you think of your electric smoker versus a pellet smoker or stick burner?
@@TheUrbanCowgirl I live in texas and the last affordable brisket I saw was $1.99 a lb. That was around the start of covid. I can't comment on pellet smokers as I've never had one. I built my first electric smoker around forty years ago and I've owned multiple store bought smokers and loved them all. I don't have to worry with getting things up to temperature. I set the time and temp and put pecan wood in every hour for the first three hours. After that it's foil wrap and continue cooking. Years ago I was having a big family get together for thanksgiving. I cooked two turkeys. One on the smoker and one baked in the oven. The smoked one was gone in no time as everyone preferred it over the oven cooked turkey. Since then I only do smoked turkeys.
Reason i use foil? I WANT THEM JUICES! To pour back on it, to freeze them. In baggies
Sounds yummy!
@@TheUrbanCowgirl i like it YUM
If the roast is to thick . I will slice into halves about > NO LESS THAN 2" thick Up to 2 .75" at the most. THIS IS PERFECT FOR STEAKS 👌👌 Every body got there own way of cooking 👍👍 But this make the best steaks There only 2 beef flavors you will get out of it. 1 is steak flavor Only with in the 1st hour and a half of the starting cook or grilling. Longer it cooks? THE MORE ROAST BEEF TASTE IT GETS. So you only got that short time to make steaks from it. THERE NO BRISKET TASTE TO IT NONE
Not sure why they call it "poor man's brisket" anymore. Chuck per pound, is just as expensive as brisket.
Things have def changed in the past 2 years.
Hes feeling pretty today. Its 2023…..
I like the idea,the only problem is it gets dry. It doesnt contain the fat content like a brisket. My favorite is to do pulled beef with this & or poor mans burnt ends.
Oh that sounds really good!
She’s transitioning well.
😂
Tried this with a 2.5 lb roast and it was not great. Cook time was insane - I know you cook to temp and not time, but even a ballpark time frame would be immensely helpful to know when to start. I think, utimately, the outcome is on me because I got frustrated after 9+ hours and cranked it up to get it to the finish line. But if I'd have known upfront that it was a 10-12 hour total cook time for 2.5 lb cut of subpar meat, I'd have either a) put it in the night before or b) just bought a damn brisket (hence the need for a ballpark timeframe, which he does not provide). Who wants to invest 10-12 hours in a cut that's a huge step down from a brisket? At that level of investment, just get a brisket. Cannot recommend this approach.
I just did a 2.7lber. 275 for 4 hours then placed in a small aluminum pan with a can of beef consumee and half a stick of butter. Placed back on for 3 hours. Rested for an hour. Tender and juicy, and delicious!
One benefit I like from Chuck roast compared to brisket, u don’t have to trim at all.. also I tend to buy 3.5-4 lbs Chuck roast. I’ll start at 1:30pm and I’m having dinner at 8:30pm. Smoke 3 hrs sprits it every hr wrap it up and and let it cook another 3hrs till 205 internal rest 1-2hrs. Hope this help u. Oh also smoker is usually around 250 degrees with a metal bowl it came with under the grates to block excess heat
Cheaper than a brisket?
Brisket-$3.79 lb
Chunk roast - $6.99 lb
🧐🤔
Where are you getting brisket for 3.79/lb?
And most briskets around us are about 60-75. Chuck roasts are around 25.
More meat on a brisket for sure but total cost of the chuck roast is cheaper than the whole brisket.
I was gonna give this video 5 stars BUT ... the Chihuahua.
Awww, Jack Jack will be sad. If it helps, he is 1/2 weiner dog! :)
Poor man's brisket...I've served this to many a guest and let them know what it was. I've never had anyone say it it was better than brisket, but many have said it was just as good as some brisket they've had.
That means you’ve made an excellent chuck roast! Outstanding job sir!
Cowgirl??
Yeah I’m still here. 😂 I was holding the camera on this one. He stepped in bc his recipe needed a video for the blog. 🙃
@@TheUrbanCowgirl 😆 just fooling.
You said to remember it is not a brisket. Thank goodness because smoked chuck is WAYYYYY better than brisket.
I’m glad you feel that way! ☺️
@@TheUrbanCowgirl your video made me smoke a chuck roast on Sunday and it turned out just as good as I had hoped. Smoked on a Weber kettle with Weber briquettes (still readily available in Canada!) and Hickory chunks.
Looks pretty dry bucko
4 lb? I’ve made 2.5 lbs that I could sell
Just think of how much you could sell if you made 4 lbs instead of 2! 🤑
Not sure why it's called a poor man's brisket when I can get prime brisket at Costco for half of what I have to pay for chuck roast. Try giving a chuck roast about an hour of smoke at 250F then bag it and cook sous vide for 48-50 hours at 135F then sear it. Then it's like a steak, almost, but at least half the price of rib eye. One of my fav's
You sous vide for 48-50 hours?
@@TheUrbanCowgirl Yes, many times. I will normally start it around 1 or 2 in the afternoon for a dinner 2 days later. I look forward to it as mush as I do a rib eye. Normally I set the temp at 134F, where it takes the enzymes longer to tenderize than above 190F but retains more moisture.
Very interesting!
@@TheUrbanCowgirl It's worth the wait. I hope you try it, I'd love to hear your opinion afterwards.
Obviously very dry
Looks really dry
Well I find that chuck roast really comes out more like a steak then a smoked brisket. People want it to be a cheaper brisket but it's just not because the connective tissue isn't as concentrated and evenly distributed. So many people just want to try to smoke one and this is what they come out like...kind of like if you smoked a steak for hours. It's a fun recipe for people learning to smoke on cheaper meats but it's never going to run juice like a brisket when it's being carved.
That dog is so fucking cute
😂😄 That’s my Jack Jack!
Still looks on the dry side. Drier than brisket for sure.
looks dry
Looks can be deceiving... :)
umm. that is not a girl.
Looks dry
The finished product looks ok, however the “cowgirl” speaker appears to be a person who inherited big bucks rather than having earned them. I could be wrong.
True smoked meat is done will ALL WOOD not pellets or charcoal my friend
I’ve had a stick smoker since I was 12 and I prefer pellet smokers. You do you and I’ll do me. 😉
Love your answer
WISH THAT WAS PORK, BBQ IS PORK IN THE SOUTH.