Smoked and covered chuck roast
New complete matching recipe adapted from CHAT-0091 and CHAT-0105's partial smoking updates; seasoning and starting procedure are newly supplied.
- YIELD
- 4 servings
- PREP / WAIT
- 15 minutes
- COOK
- About 5–7 hours, plus 30 minutes resting
Ingredients
- 1 boneless beef chuck roast, about 2 lb
- 1 tsp fine salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup low-sodium beef broth, plus 1/4 cup if needed
- 2 tbsp Worcestershire sauce
- 2 tbsp unsalted butter
Method
- Thaw the roast completely, pat dry and coat with salt, pepper, garlic and paprika. Heat smoker to 275°F.
- Smoke on a grate about 2–3 hours, until the surface has browned and the center is around 155–165°F. Time and temperature at this stage are only guides for when to wrap.
- Place in a snug foil pan with broth, Worcestershire and butter. The liquid should make a shallow layer; add the extra 1/4 cup broth only if the pan would otherwise dry out. Cover tightly with foil.
- Raise smoker to 300°F and cook covered about 2–3 more hours. Begin probing at 195°F. Keep cooking until a probe enters several thick spots with very little resistance, commonly around 200–205°F; tenderness controls the finish.
- Rest covered 30 minutes, then slice across the grain or shred and moisten with the pan juices.
Notes & storage
- Matches the two-pound chuck and broth/Worcestershire/butter finish in the conversation. A six-hour deadline cannot be guaranteed for every roast.
- If cooking several roasts, check each independently and size the pan and broth for the batch.
- Refrigerate in shallow containers promptly at 40°F or below for 3–4 days; reheat to 165°F.