When it comes to roasts, they are not all created equal. Different cooking methods are best suited with particular kinds of roasts. For example, when making a pot roast in the oven, I prefer a lean roast with a bone in it for more flavor. Preferably an arm roast.
Another roast option is the chuck roast. But it doesn’t really fit the bill for oven roasting because it has a thick cap of fat and is veined with more internal fat. That’s not what everyone wants in a Sunday roast dinner.
So how do you get the best use of this awesome hunk of meat? You smoke it! I was always turning to a pork butt for my smoking needs.Then I realized a beef chuck roast has similar properties. Fatty and full of flavor! Why is it perfect for smoking? Well all of that internal fat slowly melts into the meat. While the outside cap of fat caramelizes and creates a fantastic crust of flavor.
The process is about as simple as it gets. First preheat your smoker to 250 degrees. Then go season your meat as you prefer. I use chili powder, salt, pepper, garlic powder, and brown sugar. I don’t measure. I sprinkle it on and rub it in!
Place in a preheated smoker. Once it’s in there, leave it be. You might be tempted to take a peek, but opening your smoker lowers the temperature. Let it cook for 6 hours or until internal temperature reaches 190 degrees.
Remove from smoker. Wrap up in foil and let her set for 20 minutes. This lets all the juices reabsorb into the meat. Unwrap, slice and try not to eat all the yummy bits falling off. Serve to your hungry family!
