I picked up a prime chuck roast from Kroger the other day and decided to smoke it. I was in a time crunch, since the weather had predicted storms coming in late in the afternoon. I lit about 40 coals in the chimney starter and topped it off with some fresh coals leftover from the last smoke. I used a standard brisket-style seasoning — salt, pepper, and garlic powder on both sides — and went with cherry wood for the smoke.
I had about 6 hours planned for the smoke, and since I wanted a snack along the way, I threw some sausages on about 90 minutes before I planned to pull the roast.
By the time I pulled it, it still wasn’t quite done — but with the storm coming in, I transferred it straight to the oven rather than risk losing the cook to weather.
I put it in the oven with some onions at 325°F, and after an hour added mushrooms to the pan as well.
Result
Here’s the finished product. I let it rest about 15 minutes and sliced it with my new carving knife.
All in all, a good smoke on a half-price piece of meat that came in under $10. Next time I’ll stop the cook a little sooner, now that I’ve actually got a knife suited for carving it properly.
Want to see a completely different approach — no smoker at all, just a 48-hour sous vide and a hard sear? Check out my Smoke Free Sous Vide Chuck Roast post.Sous Vide Chuck Roast
I cook chuck roast all the time in my Weber smokey Mountain. I season with SPG . I try to keep my temp around 250-275F. I am trying to reach for an internal temp (using my Thermo Pro probe) of 195-200F. I have got into the habit of starting the roast earlier in the day to build some oops time if required. Once I have reached temp I wrap the roast tightly in foil then wrapping it in my designated towels and put it in a cooler and close the lid. Some roasts have been in the cooler for four hours and upon removal, are too hot to touch.