Best Smoked Chuck Roast Recipe - How To Smoke a Chuck Roast On A Pellet Smoker

Welcome back to my channel, I'm Joe and I'm smoking Joe's BBQ in today's video. I'm going to

smoke

a delicious

smoke

d

roast

on my yoder y640 tele

smoker

. Stay tuned so I have two gorgeous

roast

s right here and I was looking at them and I'm not going to trim any of these now this one here this big boy here is three pounds and this one is two and a half pounds and they both weigh about two pounds and a half maybe two inches thick okay so those are big ones I'm starting with so the first rub I'm using is this seasonal garlic jalapeno rub from Victory Lane Barbecue.

This is delicious. This is just a base layer. Now be careful. If you have one of those corona masks I highly recommend you use one because this makes you cough, okay dude it's got a nice marbling to it so just a light coating will add a really good flavor along with a little bit of jalapeño flavor, nothing too spicy. your sides are fine, so the second seasoning that I'm using on this smaller roast is from the cattle rack. This is their California triple tip and if you've never tried it, I recommend you try it, it's so good.

Only this rub is good for three tips, but it's good for any big piece of meat like this, any steak, some picanha and this is delicious, as you can see, it's a very thick rub, okay, take the other side now , these are really big chunks. meat, so don't be afraid to add enough dough to these roasts have really gone up in price recently. These are five dollars a pound compared to their brisket which is probably 329 for a great price. The reason for that price is because a lot of people cook indoors and a popular dish is a roast that most people cook inside a clay pot, it's okay because it's cold outside so in winter they are a little bit more expensive, in the summer they go down in price, so the second rub that I'm using on this larger barbecue, here's this smoky Texas barbecue rodeo rub made with pineapple seasoning.

I have to tell you that my friend Ricer really trusts it, so I'm going to use it. This is the first time I have used it and it smells great out of the bottle. Okay, now this doesn't have a stirrer and that's okay because I need to apply enough of this because it's a big piece of meat. Okay, pat it there, grab the other side and It has a really good barbecue aroma, so it'll be fine. I'm going to let them sit for about 25 minutes on my cutting board here while my

smoker

gets up to 250 degrees, we'll see. you guys outside stay tuned we're outside my yoderweight 640

pellet

smoker and again I have the smoker running at 250 degrees I'm just going to slide it off the top shelf now the biggest roast I'm going to put inside because it makes more heat near the wall back here look at this bad boy right there and here's our second California tri tip roast from the cattle grill so I'll give this about two hours without even opening the door and The way I'm using Bnb

pellet

s this is their championship pellet blend it's my new favorite it's got cherry, walnut and oak all in one pellet so we'll see you in two hours stay tuned so we're on to the two hours.

Mark, let's take a look at our roast and see how we're doing, oh that's beautiful, you can see the check roll starting to separate right at the seams of fat that you have and that crust is definitely okay, ooh, nice and juicy, check it out. Alright, I'm going to give this probably another hour and a half, maybe two hours, but I want to get an internal temperature just for reference: 144 degrees in the larger one and about 148 degrees in the smaller one. I'll check back in about an hour and a half, I'll bring you back right away, stay tuned, so it's been four and a half hours, let's take a look at the

chuck

roast now that I've been basting the last hour with apple cider. vinegar and water makes it 50 50. and that mark looks really good, it's not ready to be wrapped yet, okay, I'm going to let more fat build up a little more crust on the surface and right now I'm going to go ahead and turn the temperature up to 275 degrees we'll be back in about another hour and a half stay tuned so it's been five and a half hours and I'm going to go ahead and wrap our roast I have some aluminum foil here. let's slide this shelf out so you can see a little better, here we go, this is my California three tip look at that really nice, nice, juicy crust, and again I've been spraying it with apple cider vinegar and water, so I'm just going to sit on the foil and wrap it up nice and tight now I'm going to use some apple cider vinegar and water just spray it on get some of that on the foil wrap it nice and tight and here are our condiments ps.

Again, nice and juicy, look at that, it looks really pretty, okay, same thing, I'll wrap it in aluminum foil, drizzle on some apple cider vinegar and water. Now, these giant tongs I'm using are from Dalstrom, if you want to get them. a set, check out the links below now, I should have gotten an internal temperature before wrapping it, but okay, here we go, we're sitting at 155 degrees, crazy, kind of stagnant, so obviously wrapping it in foil is going to speed up the cooking process just slide my rack in we'll be back in about an hour and a half stay tuned so it's been seven and a half hours let's take a look at the Czech roast and get an internal temperature right?

So let's first check the temperature here, okay, 204 degrees and it feels very tender. 205 degrees okay so these are a really nice temperature and they're really tender so I'm just going to take them out of the foil what do you want to do? At this point it's just making a boat because I want the surface to dry a little. Okay, it looks great, so I'm going to let the surface dry for about 30 minutes and then I'll remove them. See you guys. inside stay tuned so the

chuck

roasts are ready and they've been sitting for about 30 minutes and I covered them with foil so let's see what we have here look at this man it smells absolutely delicious in here okay so This is our postscript. seasoning the rodeo rub and this is the california three tip rub here on these chuck roast so I'm going to mash this up here with a little bit of that juice the aju as a lot of people call it just mash it up there I'm We're also going to remove some of the bits. of heavier fat because no one wants to bite into a piece of fat so I crumbled this one up which was our Kettleman's Grill California tri tip rub and let's take a look at our seasoning ps. it's our rodeo rub oh yeah this one has a lot more juice that's obviously because this was a bigger roast okay so let's mash this one real quick too I don't know which one of these is leaving that aroma but maybe it's a combination of both but it smells absolutely delicious, okay, I'm going to finish grinding this one, I'll bring them back, okay, first let's see how I did with this

smoked

roast.

I'll try. This pineapple rodeo seasoning is going to give you a nice big chunk and it's still very hot, so here we go so that the chuck roast has a nice smoky, meaty flavor. I'll tell you that I really like that condiment next. I'm going to try this California triple tip, just grab a handful here or a whole finger, here we go, so this chuck roast tastes absolutely delicious too, two totally different flavors, but I have to tell you, they both taste fantastic to me. Make a sandwich with one of these, but I have a surprise for you, stay tuned, so since I can't decide which roast I think tastes

best

, I'm going to make myself a sandwich and use some. a little bit of both, so here's our chuck roast with seasoning ps.

Now I toasted these buns, put some Duke's mayonnaise on there and toasted it, so I'm going to put a little bit of this here from the seasoning ps, look at that pretty little mound over there and here it is. my rancher's grill California tri-tip seasoning just pile it on top like this make a really good sandwich so I've got some onions right here probably just a couple rings like that mash it up let's add some barbecue sauce use whatever let it be your favorite barbecue sauce is look, let's give it a taste, stay tuned, let's try this monster beef sandwich and see how we did with a little onion, a little barbecue sauce, here we go, That's a fantastic sandwich, you know?

It has a really good smoky flavor, both meats combined with these two seasonings are fantastic, so if you've never smoked a roast before you should try it, it's so full of flavor it doesn't feel like a brisket. Don't forget to check all the links in the description box. There you will find some of the elements that I use in this video. If this is your first time here, hit the subscribe button and if you have any questions, ask them below. Until the next time Joey is smoking Joe's BBQ.