Smoked Chuck Roast
Chuck roast smoked low and slow, optionally butter-injected, then held wrapped to tenderize before slicing.
Servings 4 servings
Ingredients
Chuck Roast
- 1 chuck roast 2.5–3 lb
- Jeff's barbecue sauce warm, for serving
Option 1: Butter Injection
- 1 stick butter 1/4 lb
- 3 tablespoons Jeff's original rub
Option 2: Outside Seasoning
- 2 tablespoons yellow mustard
- ¼ cup Jeff's original rub
Instructions
Season
- For the injection option, heat butter and 3 tablespoons rub until melted and bubbling lightly. Stir about 1 minute, reheat about 15 seconds, then stir again. Strain and reserve the solids.
- Inject the flavored butter into the roast about every inch, moving the needle to distribute it. Spread the reserved rub solids over the top and sides.
- Alternatively, skip the injection: coat the roast all over with about 2 tablespoons mustard and massage in about 1/4 cup rub.
Smoke and Tenderize
- Prepare the smoker for 210–225°F. The source uses about 70% mesquite and 30% hickory, though other woods work.
- Smoke directly on the grate about 4–6 hours, maintaining smoke for at least 3 hours, until the roast reaches 190–200°F and is tender.
- Double-wrap tightly in heavy-duty foil, wrap in a thick towel and hold in an insulated cooler at least 2 hours, up to about 3 hours. Alternatively hold the foil-wrapped roast in a 170–180°F oven for a couple of hours.
- Slice as tenderness permits and serve with warm barbecue sauce on the side.
Notes
Estimated yield: 4 generous servings from a 2.5–3 lb raw roast, allowing for cooking loss. The 4–6-hour smoke is followed by the separate 2–3-hour tenderizing hold; the hold is part of the intended process. The injection and mustard-rub coating are clearly alternative methods, rather than mandatory combined ingredient quantities.