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Smoked Chuck Roast

It is grill day.  Time to smoke a nice piece of meat.  I started the day by putting dry rub on the chuck roast (straight from the refrigerator) at 7:00am.  After adding a nice thick crust of dry rub, the roast went back into the refrigerator for about 2 and a half hours.  I pulled the roast out of the refrigerator 1 hour before it was to go on the grill to rest at room temperature.


I started the Traeger at 9:45am and set the temp to 225F.  At 10:00, the roast went on the grill (fat side down) after the temperature has stabilized at 225F.  I placed a ceramic coated iron pot (lid on) on the grate with a half inch of Swanson's beef broth.  Every 30 minutes, the roast is wetted with the hot beef broth.

10:30 was the first wetting with the hot beef broth.

11:00 the probe was inserted into the thickest part of the roast.  Another round of beef broth wetting.

11:30 the probe temp was 111F and another round of beef broth wetting

12:00 another round of beef broth wetting

12:30 probe temp was 121F and another round of beef broth wetting

13:00  another round of beef broth wetting

13:30 probe temp was 133F and  another round of beef broth wetting

14:00  another round of beef broth wetting

14:30 probe temp was 139F and  another round of beef broth wetting

15:00 another round of beef broth wetting

15:30 probe temp was 140F and  another round of beef broth wetting

16:00 another round of beef broth wetting

16:30 probe temp held steady at 140F.  I did not wet with beef broth at this time. I sett the temp to 275 to bring the probe temp to 160F before going into the pot.  This is probably due to the stead wind that has been blowing all day.

17:00 probe temp was 150F, roast was transferred to the pot (fat side up) and the lid was replaced.  Temperature was set to 300F for the last hour.

18:00 probe temp was 182F, pot taken off the grill and left to rest for 15 minutes.

Dry rub (1/4 - 1/2 cup total)

  • several tablespoons of freshly ground course pepper and additional fine black pepper
  • 1/2 tbsp of red chili powder
  • 1-2 tbsp paprika
  • 2 tbsp garlic powder
  • several tablespoons of garlic salt

Cooking

  • smoke, fat side down, at 225F for 3-6 hours until probe temp is 160F
  • remove roast from grill
  • leave a 1/4 or 1/2 inch of beef broth in the bottom of the pot
  • place roast in pot, replace the lid
  • continue to cook until probe temp is 200F

Final Notes

Next time, I will probably set the heat to 250F for the smoking portion. The Master Blend pellets were not the best choice for smoke.  Next time, I would use Oak.  If I had only the Master Blend, I would set the temp to 275F for 3 hours of smoke and then finish as above.

Note 20210227: foil wrapping with beef or chicken broth before final cook time is recommended from now on.

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