Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has a nice marbling and is the same thickness throughout and rush home to toss it on the smoker. I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket. Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.
Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits. You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.
You can also just smoke a chuck roast as you would any other large piece of meat, such as a pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.
I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes. For our simple pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!
I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.
1 (4 ounce) can chopped jalapenos (not pickled, or substitute 3-4 large fresh jalapenos, chopped)
6 cloves garlic, minced
1/4 cup Worcestershire sauce
1 (12 ounce) bottle Guinness Extra Stout
Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory.
Season the beef heavily with salt and pepper. Don't be shy with the pepper.
Smoke until the beef reaches 165 F.
Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
Remove from smoker and let cook slightly before shredding the beef.
Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy. I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.
You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal.
I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.
I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go! The end result is a nice beefy flavored tender and moist meat. I chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce and toss onto a bun! Lunch is served!
This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t hot (but can be if you add a lot of hot sauce or use hot Italian sausage).I found this recipe in Marje Lambert’s great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes. Also try my version 2.0 of beef and Italian sausage chili.