📝 About This Recipe
The humble chuck roast is transformed into a pitmaster’s masterpiece, often referred to as 'Poor Man's Brisket' for its incredible beefy depth and melt-in-your-mouth texture. By applying low-and-slow heat and a heavy dose of wood smoke, the tough connective tissue breaks down into rich collagen, creating a succulent result that rivals the finest brisket. This recipe focuses on a bold, peppery bark and a tender interior that pulls apart with the gentlest pressure.
🥗 Ingredients
The Beef
- 4 pounds Beef Chuck Roast (well-marbled, at least 2 inches thick)
- 2 tablespoons Yellow Mustard (used as a binder)
The Texas Rub
- 3 tablespoons Coarse Black Pepper (16-mesh preferred for better bark)
- 2 tablespoons Kosher Salt
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (for color)
The Spritz & Braise
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 3 tablespoons Unsalted Butter (cubed, for the wrap)
👨🍳 Instructions
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1
Remove the chuck roast from the refrigerator 45 minutes before smoking to allow it to come closer to room temperature for even cooking.
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2
Preheat your smoker to 225°F (107°C) using a hardwood like Oak, Hickory, or Pecan for a robust smoke profile.
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3
In a small bowl, combine the black pepper, kosher salt, garlic powder, onion powder, and smoked paprika to create the dry rub.
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4
Pat the beef dry with paper towels. Lightly coat the entire surface of the roast with a thin layer of yellow mustard; this acts as a binder and will not affect the final flavor.
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5
Generously apply the dry rub to all sides of the meat, pressing it in firmly to ensure a thick, even crust.
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6
Place the roast directly on the smoker grates. Insert a meat probe into the thickest part of the roast.
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7
Mix the apple cider vinegar, beef broth, and Worcestershire sauce in a spray bottle. After 2 hours of smoking, spritz the meat every 45-60 minutes to keep the surface moist.
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8
Continue smoking until the internal temperature reaches approximately 165°F (74°C). At this point, the 'bark' should be dark, mahogany, and well-set.
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9
Layout a double layer of heavy-duty aluminum foil or pink butcher paper. Place the roast in the center, top with the butter cubes, and a final spritz of the liquid.
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10
Wrap the meat tightly to prevent steam from escaping (the 'Texas Crutch') and return it to the smoker.
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11
Increase the smoker temperature to 250°F (121°C) and continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in like butter.
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12
Remove the roast from the smoker. Keep it wrapped and let it rest in an empty cooler or a warm oven for at least 1 hour. This allows the juices to redistribute.
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13
Unwrap carefully, saving any accumulated juices (au jus). Slice against the grain for maximum tenderness or pull into large chunks.
💡 Chef's Tips
Always use a meat thermometer; chuck roast varies in density, so temperature is more important than time. Don't skip the rest period; cutting into the meat too early will cause all the moisture to evaporate instantly. If your bark is soft, unwrap the meat for the last 15 minutes of cooking to firm it back up. Choose a roast with significant 'white' marbling throughout the center rather than just large fat caps on the outside.
🍽️ Serving Suggestions
Serve with a side of creamy stovetop mac and cheese and tangy vinegar-based coleslaw. Pair with a bold, tannic Cabernet Sauvignon or a smoky Bourbon-based Old Fashioned. Use leftovers for the ultimate smoked beef tacos with pickled red onions and cilantro. Serve alongside thick slices of buttery Texas Toast to soak up the juices.