Smoked Chuck Roast

Braised & Deglazed Cross

Dry, Brine and Season Overnight

01 Brining, curing and rubbing overnight with spices improves the final bark.

Get it on the pit.

02 Smoke the chuck at 300°F/150°C for about 4 hours. Optional: Use a pellet tube smoker for extra smokey flavour!

[{"selector":"#anim-9ad6f12f-869e-4a46-8d84-652c6b8a7007","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ac5d7f8-b506-41c6-a2f9-baa8ea4e35f7","keyframes":{"transform":["translate3d(535.93754%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mist the chuck every 30 minutes with apple juice. Step 3

Wrap

04 Add a cup of beef stock to a BBQ tray and wrap with aluminum foil. Continue cooking for 1+½ to 2 hours or until fork tender.

Rest

05 Let the chuck rest with the foil vented slighlty for another for 1+½ to 2 hours.

[{"selector":"#anim-2644834c-acaa-4f9a-a31c-c2e283ab0838","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2d50c8b-cba0-4d03-9c06-b5949ba73798","keyframes":{"transform":["translate3d(535.93754%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Enjoy! Step 6 Learn more

Find More recipes like this