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Heefty
1387
Oct 8, 2017
1 beef chuck roast (4lbs+) 2tbs kosher salt 1tsp dried paprika 1/2tsp garlic powder 1/2tsp ground black pepper 1 Anaheim Chile (or other) 2-3lbs plum wood (more or less depending on type of smoker you're using. You need enough to last you around 6 hours)
Mix dries and rub onto roast the night before you plan to cook it. Place it into a storage bag in the refrigerator overnight.
Heat smoker to 200F-225F using medium to heavy smoke from the plum wood. Use brine in the drip pan. Slice Anaheim in half length wise. Sprinkle it with table salt. Poke holes in a small sheet of foil with positions of similar shape to your roast.
Place roast into smoker. Position foil on the next rack above the roast with the chile inside down on top of the foil.
Cook until the roast reaches an internal temperature of 165F (4-5 hours or more depending on the size of the roast). Remove from smoker and wrap in heavy foil. Place back in smoker until the internal temperature reaches 200F (you can be more lax in maintaining smoke levels through this stretch, but do keep some going). Remove roast from smoker and let it rest for a minimum of 1.5hours before opening the foil.
Slice it, shred it, or just take a big bite out of it. That's one delicious tender smokey beautiful roast.
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