Smoked Chuck Roast

Hey there!!! In today’s feature we’ll discuss smoking a chuck roast.

Chuck roast done right is juicy, moist, & a flavorful piece of meat when smoked. You don’t have to smoke it as nearly as long as you would a brisket and it taste just as great.

Prep chuck roast same as you would a brisket. Slather yellow mustard on the roast and rub all over. Season generously with homemade rub or your favorite steak seasoning, cover every nook & cranny of the roast.

Get smoker going and temp up to 225. Place chuck roast in smoker and close the lid. It usually takes 6-8 hrs to smoke, pending on size. If you plan on serving the chuck roast sliced like a brisket, aim for internal temp of 180-190. If you wish to shred like pulled pork, cook until it reaches internal temp of 205 degrees talk about fall-apart tender. Guess what, it’s eating time.

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.