Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 19 2016
What To Do With...Chuck Roast
3 - 4 pound beef chuck roast
About 2 tablespoons "Texas Rub" (blend 1/3rd part Kosher salt with 2/3rds parts coarse ground black pepper)
Crackers, pickle chips, sliced onions, and sliced fresh jalapeños
Start the charcoal for the smoker and allow it to ash over before adding the meat. Fill the water pan if equipped. For horizontal offset smoker I place an aluminum pan in the smoking chamber near the fire end and keep it filled with water.
Trim the chuck roast of any excess fat and discard.
Rub the salt/pepper blend all over the chuck.
Smoke the chuck for about 3 hours with a light but steady wisp of smoke. Leave the cover vent fully open during smoking. After about 2 hours wrap the chuck in aluminum foil or butcher paper and place back in the smoker.
Method One: Continue cooking the chuck in the smoker fueled by charcoal only (no more wood chunks needed -- it's smoked already) until the meat easily pulls apart and the internal temperature reaches 190F.
Method Two: Heat oven to 300F. Place the wrapped chuck on a baking sheet or in a roasting pan and place it in the oven. Cook for about 90 minutes. Check periodically for tenderness.
Either way, when the meat easily pulls apart with two forks, remove from the oven. Serve with crackers, pickles, onions, and jalapeños...or as a sandwich.