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It’s an understatement to say I’m a big fan of smoking chuck roast. When it’s on sale it’s big time cheaper than brisket and yet still tender, moist and ‘beefy’. Sometimes I slice my smoked chuck roast, but more times than not I chop it for sandwiches or cut it into chunks for use in a chili or stew. This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!
I do not trim my chuck roasts before marinating them. I want all that fat to still be on the meat when I smoke it, adding flavor and moisture. After the meat is done I slice or chop it, leaving off the fatty pieces. Fat is flavor and you want your barbacoa-style smoked chuck roast to have as much flavor as possible!
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.
Barbacoa-Style Smoked Chuck Roast
Ingredients
- ⅓ cup apple cider vinegar
- 2 cloves garlic minced
- 4 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- ½ teaspoon ground cloves
- 2 tablespoons vegetable oil
- ¾ cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3-4 chipotles in adobo
- 3-4 pound chuck roast untrimmed
Instructions
- Combine all but roast in a bowl.
- Place the chuck roast into a large resealable bag or container.
- Add the marinade. Toss to coat, seal, and marinade overnight.
- Fire up your smoker for smoking at 250 F. Use a medium wood such as fruit woods or hickory.
- Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
- Smoke until the roast reaches 145 F, about 1 hour.
- Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
- Remove from the smoker and let rest 15 minutes before slicing of chopping. Add any juices from the foil back into the meat for extra flavor.
Nutrition
Nutritional values are approximate.