I was looking for something different to try something new. Awhile back chuck roast was on sale, I bought one and stuck it in the freezer. I thawed it out and yesterday tossed it on the Bronco. This is the recipe and method I used.
3-4 lb chuck roast
2 tablespoons kosher salt
2 tablespoons ground black pepper
Season the roast liberally with salt and ground black pepper from all sides.
Allow the chuck roast to rest until the meat begins to sweat, if possible, leave it uncovered in the fridge for at least a couple of hours and up to 24 hours.
If needed, truss the chuck roast with butcher’s twine to retain the shape before placing it in the smoker, and make sure that the meat comes to room temperature (rest for 45 minutes or 1 hour).
Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill.
Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.
Probe it, and when it registers an internal temperature of 208°-210°F, take it off the grill keeping it wrapped. Let it rest for an hour in a dry cooler, it should drop to around 145°F, then unwrap and slice or shred and serve.
Overall this was very easy and came out exceptionally well. I did have some issues with my new relatively new Thermoworks probe. It worked well the first part of the cook. it took about 3 hours to come up to 165. I removed the meat and double wrapped it in foil as I ran out of paper a few weeks ago and have not replaced. It only took abut another hour or so to come up to 210. It seemed a bit fast. Knowing I was not going ot be ready for dinner for several hours I removed it from the smoker and put it in a dish in my oven. (still wrapped) It took several hours to fall ot 165. My wife's plane got delayed so I had to drive in and pick her up a bit later than i had planed, pushing dinner back by 2 hours. I turned on the over to 350, when the oven hit 350 I turned it off and let it start to cool off. Within 15 min the temp of the meat went up to 220. It According to the probe it never dropped below 215 for 2 hours. I turned the thermometer and back on several times no change. removed meat from over and it was NOT 215, still warm but not hot. Anyway, meat was perfect, very brisket like and moist. I do think it could have used another 30 min or so in the heat but its a keeper recipe. My bigger concern is my thermometer malfunction..... Maybe becasue foil was touching it???
3-4 lb chuck roast
2 tablespoons kosher salt
2 tablespoons ground black pepper
Season the roast liberally with salt and ground black pepper from all sides.
Allow the chuck roast to rest until the meat begins to sweat, if possible, leave it uncovered in the fridge for at least a couple of hours and up to 24 hours.
If needed, truss the chuck roast with butcher’s twine to retain the shape before placing it in the smoker, and make sure that the meat comes to room temperature (rest for 45 minutes or 1 hour).
Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill.
Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.
Probe it, and when it registers an internal temperature of 208°-210°F, take it off the grill keeping it wrapped. Let it rest for an hour in a dry cooler, it should drop to around 145°F, then unwrap and slice or shred and serve.
Overall this was very easy and came out exceptionally well. I did have some issues with my new relatively new Thermoworks probe. It worked well the first part of the cook. it took about 3 hours to come up to 165. I removed the meat and double wrapped it in foil as I ran out of paper a few weeks ago and have not replaced. It only took abut another hour or so to come up to 210. It seemed a bit fast. Knowing I was not going ot be ready for dinner for several hours I removed it from the smoker and put it in a dish in my oven. (still wrapped) It took several hours to fall ot 165. My wife's plane got delayed so I had to drive in and pick her up a bit later than i had planed, pushing dinner back by 2 hours. I turned on the over to 350, when the oven hit 350 I turned it off and let it start to cool off. Within 15 min the temp of the meat went up to 220. It According to the probe it never dropped below 215 for 2 hours. I turned the thermometer and back on several times no change. removed meat from over and it was NOT 215, still warm but not hot. Anyway, meat was perfect, very brisket like and moist. I do think it could have used another 30 min or so in the heat but its a keeper recipe. My bigger concern is my thermometer malfunction..... Maybe becasue foil was touching it???
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