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 (mine’s a Weber) we go!
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, toss onto a bun and lunch is served!
For a spicier chuck roast, try my barbacoa-style smoked chuck roast. You’ll find it hard to believe you’re eating chuck roast! For the real thing, brisket, you have to try my best smoked beef brisket.
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan wood for this roast.
Smoked Chuck Roast
Ingredients
- 3 pound chuck roast
- 1 cup beef broth
- garlic powder
- your favorite BBQ seasoning
Instructions
- Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used pecan).
- Warm the broth in a sauce pan. Whisk in the desired amount of garlic powder.
- Inject half of the broth mixture into the chuck. Don’t be shy.
- Lightly sprinkle all sides of the beef with the rub.
- Put onto the smoker and smoke for 1 hour or until the internal temperature reaches 145 F.
- Transfer the beef to a double-thick large piece of aluminum foil.
- Fold up the sides and pour in the remaining broth mixture.
- Seal and put back onto the smoker until the internal temperature reaches 200 F.
- Carefully (don’t spill any juices!) remove the beef from the smoker and let rest 20 minutes.
- Chop, shred, or slice the beef as desired.
Nutrition
Nutritional values are approximate.
Using above instructions, how long do you think it would take to smoke a 26.6lb beef clod.
Wow. I’m guessing that you’re looking at close to a 24 hour cook.
Thnx. I was thinking about 23 – 25 hr. A lg , whole brisket takes me about 21 – 23 hr.
Appreciate your response!
You can buy some time using the ‘Texas Crutch’. Some folks find that the technique changes the texture, though, and don’t do it. It does raise the internal temperature faster than if you don’t wrap the meat.
http://www.lifesatomato.com/2016/08/21/texas-crutch-smoked-brisket/
Either way, that’s one big piece of meat. Good luck!
Mike
I’m aware of the procedure, but don’t use it either. I like low and slow!