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Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

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Sliced smoked chuck roast

Brisket is one of the pillars of low-and-slow barbecue, but it can be a lot of work and a lot of leftovers for a weeknight meal. Enter low-and-slow smoked sliced chuck roast!

Taken from the shoulder of the steer directly above the brisket, beef chuck roast offers as much flavor as its neighboring cut but at a more manageable price and weight. With this smoked sliced chuck roast recipe, you’ll have all of the deliciousness on brisket without breaking the bank.

To mimic cooking brisket the traditional way, I rubbed the chuck roast with a simple combination of salt and pepper then cooked it on a smoker it to an internal temp of 180°F (82.2°C), which takes about six hours. That internal temp makes the chuck tender yet sliceable like smoked brisket. Once cooked, it is great on it’s own or my favorite way, as a sandwich on a crunchy roll or garlic bread!

If you prefer to pull the meat, cook it to an internal temp of 205°F (96.1°C), as in our recipe for Smoked and Pulled Chuck Roast.

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Smoked and Sliced Beef Chuck Roast Recipe


Sliced chuck roast
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.27 from 327 votes
Brisket is one of the pillars of low-and-slow barbecue. Delicious.

Serve with: a stout.


Course:
Dinner
,
Main Course
Cuisine:
American

Makes:

About 2 1/2 pounds (1.1 kg) edible meat
Servings: 8

Takes:

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Ingredients

  • 3 pounds boneless beef chuck roast
  • 1 ½ teaspoons Morton Coarse Kosher Salt (approximately ½ teaspoon per pound (453.6 g) of meat)
  • Coarsely ground black pepper
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on a steak.
  • Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of hot charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) in the indirect zone and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
  • Once the smoker or grill is ready, season the chuck roast with coarsely ground black pepper.
  • Cook. Place the chuck roast in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.
  • Allow the chuck roast to smoke until it reaches an internal temperature of 180°F (82.2°C) (we recommended using an instant read thermometer such as the ThermoWorks Thermapen Mk4 for the most accurate temperature readings).
  • Serve. Remove the chuck roast from the smoker or grill. Slice and serve.
    Also be sure to check out this video for smoked and sliced chuck roast featuring the Slow 'N Sear.

Nutrition per Serving

Calories: 306kcal | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 574mg | Potassium: 565mg | Vitamin A: 22IU | Calcium: 29mg | Iron: 4mg

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Published On: 12/3/2017 Last Modified: 10/27/2021

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  • Clint Cantwell, Champion Pitmaster - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

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