Smoked Chuck Roast - #1 Chuck Roast Recipe
With the prices of brisket touching the sky, it only makes sense that people are on the search of finding the best substitute for it. While there are handful of cuts that resemble the brisket, I have found chuck roast to be the best replacement!
Ingredients
- 2½ Pounds Chuck Roast
- 2½ Teaspoons Kosher Salt
- 1½ Teaspoons Freshly Ground Black Pepper
- 1½ Teaspoons Smoked paprika
- 2½ Tablespoons Mustard Paste
Instructions
- Slicedown all the fats on the surface of the chuck roast
- Addmustard on the roast, and rub it well on both sides and edges.
- Addkosher salt, ground black pepper and paprika in a bowl and mix it well. Likemustard, sprinkle the seasoning generously on all the sides and edges. Let theseasoning sit overnight.
- Preheatthe smoker to 250° F and add your favorite flavored woods in the smoker.
- Placethe well-seasoned chuck roast on the cooking grates of the smoker and close thelid. Let the roast be slowly cooked for 5-6 hours or when the internaltemperature reaches 160° F.
- Oncethat irresistible bark has formed, take the beef roast out and wrap it up in afoil or butcher paper.
- Putthe wrapped smoked chuck roast back in the smoker for another hour until the internaltemperature reaches 200° F.
- Letthe beef roast rest until it gets back to room temperature. If you have usedaluminum foil, make sure you have unwrapped the meat enough to let the steamescape. This prevents the bark from getting soggy.
- Servethis beautiful tender thing as sandwiches, burgers, tacos and even on pasta!
Nutrition
Serving: 7gCarbohydrates: 1.9gProtein: 54.6gFat: 14.7gSaturated Fat: 5gCholesterol: 164mgSodium: 162mgPotassium: 512mgFiber: 0.9gSugar: 0.3gCalcium: 38mgIron: 7mg
Tried this recipe?Let us know how it was!