Tag: chuck

Fiery Smoked Chuck Roast

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 nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.

Fiery Smoked Chuck Roast

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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.

Serve with your favorite BBQ sauce, if you wish!

Fiery Smoked Chuck Roast
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5 from 1 vote

Fiery Smoked Chuck Roast

The beef takes on a wonderful flavor that isn’t overly spicy but still has a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Course Main
Cuisine American
Keyword beef, smoked, spicy
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
Calories 245kcal
Author Based on a recipe from Char-Griller

Ingredients

Instructions

  • Place the chuck roast into a resealable container or bag.
  • Add the marinade. Seal and toss to coat.
  • Refrigerate overnight.
  • Fire up your smoker for cooking at 250 F.
  • Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
  • Smoke for two hours.
  • Transfer meat to a large piece of foil and seal tightly.
  • Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
  • Remove from the smoker and let rest 30 minutes before slicing or chopping.

Notes

Nutritional values do not include the Goya Mojo Chipotle Marinade.

Nutrition

Calories: 245kcal | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 110mg | Potassium: 452mg | Vitamin A: 18IU | Calcium: 23mg | Iron: 3mg

Nutritional values are approximate.

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Poor Man’s Burnt Ends

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 burnt ends 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.

Poor Man's Burnt Ends

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.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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Poor Man's Burnt Ends
Print Pin
5 from 1 vote

Poor Man’s Burnt Ends

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. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 12
Calories 204kcal

Ingredients

Instructions

  • FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
  • Season the chuck on all sides with the rub and place onto the smoker.
  • Smoke until the internal temperature reaches 185 F.
  • Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
  • Remove the chuck roast from the foil and transfer to a cutting board.
  • Cut into 3/4″ cubes and place into a disposable aluminum pan.
  • Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  • Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
  • Devour.

Nutrition

Calories: 204kcal | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 92mg | Potassium: 376mg | Vitamin A: 15IU | Calcium: 19mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Pepper Stout Beef

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.

Smoked Pepper Stout Beef

For our simple smoked 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 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 apple for smoking this beef.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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.

Smoked Pepper Stout Beef
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5 from 1 vote

Smoked Pepper Stout Beef

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. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 347kcal
Author Based on a recipe from The Wolfe Pit

Ingredients

Instructions

  • Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
  • 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.
  • Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 216mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 4mg

Nutritional values are approximate.

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Smoked Cajun Chuck Roast

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.

Smoked Cajun Chuck Roast

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 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 apple for this chuck roast.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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.

Smoked Cajun Chuck Roast
Print Pin
5 from 1 vote

Smoked Cajun Chuck Roast

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. 
Course Main
Cuisine Cajun
Keyword beef, Cajun, grilled
Prep Time 1 day
Cook Time 8 hours
Total Time 1 day 8 hours
Servings 8
Calories 447kcal
Author Based on a recipe from Ree Drummond

Ingredients

  • 1 3 pound chuck roast
  • Cajun seasoning I used my homemade version
  • 2 stalks celery chopped
  • 1 sweet onion sliced thin
  • 1 bell pepper red or green, seeded, sliced thin
  • 14 ounce petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicory coffee regular flavorful coffee can be substituted
  • rice cooked, for serving. cooked grits are great too!
  • parsley chopped, for garnish

Instructions

  • Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
  • Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
  • Smoke the chuck roast for 2 hours.
  • Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
  • Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
  • Carefully remove the chuck roast and shred. Return to the pan.
  • Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.

Nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 293mg | Potassium: 1060mg | Fiber: 2g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 6mg

Nutritional values are approximate.

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Smoked Chuck Roast

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!

Smoked Chuck Roast

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!

Chopped Smoked Beef Nachos

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.
Smoked Chuck Roast
Print Pin
5 from 1 vote

Smoked Chuck Roast

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!
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 9
Calories 274kcal
Author Based on a recipe from the BBQ Pit Boys

Ingredients

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

Calories: 274kcal | Carbohydrates: 1g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 222mg | Potassium: 516mg | Vitamin A: 20IU | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

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Beef and Italian Sausage Chili

This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t spicy. But it can be if you add a lot of hot sauce or use hot Italian sausage. The broth is flat-out crazy delicious. That’s what distinguishes a good chili from a great chili. This is great chili.

Beef and Italian Sausage Chili

This recipe actually changed my view of beef-only chili. Now, I almost always add Italian sausage to my chili. At least most of my beef chilis that is.

I found this recipe in Marjie 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.

Amazon Fresh - Beef Broth, Carton, 32 oz
Amazon Fresh – Beef Broth, Carton, 32 oz
Beef and Italian Sausage Chili
Print Pin
4 from 1 vote

Beef and Italian Sausage Chili

Fantastic take on traditional beef chili.
Course Main Dish
Cuisine American
Keyword beef, chili, Italian, sausage
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 329kcal
Author Based on a recipe from The Real Chili Cookbook

Ingredients

Instructions

  • Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
  • Add the beef and cook until browned. Spoon off excess fat.
  • Add onion, bell pepper and garlic and cook another 4 minutes.
  • Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.
  • Season with salt if needed. Serve hot.

Nutrition

Calories: 329kcal | Carbohydrates: 5g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 485mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 4mg

Nutritional values are approximate.

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