On Super Bowl Sunday, Brent made a delicious chuck roast on his charcoal grill after smoking it for several hours. The first time he did this, it was amazing! Seriously, I couldn’t believe how delicious it was and far better than a brisket. In all honesty, I think he even shocked himself. Super Bowl was no different and even then I promised the recipe. So, as promised, here is the awesome recipe for this absolute delish!
First, purchase a nice, inexpensive chuck roast at the grocers. Then, be sure to beat the bland, sometimes chewy meat. We love to choose a roast with little fat, but still some. This is part of where the juices come in.
Once home, rub the roast well with your favorite rub. While he often tries different ones every time, the consistent one of our likes is McCormick’s Grill Mates Steak Rub, costing roughly $2 to $3. It features garlic, black pepper, brown sugar, onion, salt, and paprika. After the rub coats all the meat, place the roast in a ziplock bag or an oven bag as we did while also drizzling with a bit of olive oil. From there, rub in the olive oil until the roast is well coated with both the oil and the rub seasoning. Place the roast in the fridge in the bag overnight.
Heavily seasoning a chuck roast and letting it sit overnight helps with the roasts bland flavor. The oil helps the seasoning penetrate the meat and keeps the seasoning from burning during the long cooking process.
The long cooking process can occur through two methods: the smoker or the household oven. For the smoker, preheat to 250 degrees and place a water pan inside the smoker. Continue to cook at 250 degrees for approximately 6 to 8 hours dependant upon roast size, adding wood chips as needed. HUGE TIP: Do not use mesquite chips as mesquite creates a bitter flavor during long cook times. To cook in the oven, also preheat to 250 degrees and place a water pan in the oven. Then also cook at 250 degrees for 6 to 8 hours once more based on roast size. Brent cooks the roast directly on the rack when using the oven and uses the water pan to capture all the drippings.
Before serving, let the roast sit for about 5-10 minutes depending on its size. Then, slice the roast thin and serve. Letting the roast sit before slicing allows the juices to redistribute throughout the meat instead of pouring out onto the plates. The roast is best served sliced as thin as possible to overcome its frequently chewy texture.
Without spending a fortune on a good piece of meat as brisket costs now reach into the $40 or more range, purchasing a chuck roast for about $12 comes in quite handy. Having the option to smoke on the grill or slow cook in the oven also adds to the diversity of the meal for the entire year. Whenever he prepares this, I feel like I’m eating at one of the best restaurants and savor the luxury of feeling I have my own personal master chef on hand.