Traeger Chuck Roast Smoker Recipes

CHUCK ROAST IN THE SMOKER WITH A SECRET STEP

Steps:

• 1. Chef's Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours... or longer. But not the humble chuck roast... we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
• 2. Chef's Note: Look for a Chuck Roast with a lot of marbling.
• 3. Preheat the smoker to 220f (105c).
• 4. Gather your ingredients.
• 5. Slice the garlic.
• 6. Use a pairing knife to cut slits into the roast, and insert the garlic.
• 7. Brush the top and sides of the roast with the Dijon mustard.
• 8. Thickly dust the top and sides of the roast with your spice rub.
• 9. Chef's Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own "secret" spice combination that you enjoy.
• 10. Insert a remote instant-read thermometer into the roast (if you have one).
• 11. Add some water into the smoker's drip pan.
• 12. Chef's Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
• 13. Place the roast directly on the smoker's rack.
• 14. Use your favorite wood chips, I used apple wood.
• 15. Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
• 16. Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 - 105c).
• 17. Chef's Note: The temp is important. Too low and it will take forever... Too high and you will burn the spices.
• 18. Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
• 19. At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
• 20. Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
• 21. Chef's Note: This SECRET step is called the Tenderizing Stage. During it's time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
• 22. Chef's Tip: If you want to, you can just put it back into the smoker.
• 23. Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
• 24. Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
• 25. Keep the faith, and keep cooking.

SMOKED POT ROAST RECIPE - TRAEGER GRILLS

Steps:

• Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.
• Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.
• Make the braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.
• Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.
• Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

TRAEGER SMOKED CHUCK ROAST

Steps:

• Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to 1/4" thickness.
• Score the fat cap with a meat knife in 2 directions perpendicular to each other.
• In a bowl, mix all the Beef Rub ingredients.
• Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
• Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
• Load the hopper of the Traeger with your chosen wood pellets.
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
• Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
• Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
• Place a leave in thermometer inside the roast making sure to not touch the bone.
• Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
• Cook the chuck roast until it reaches about 150-160°F internally.
• At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
• Carefully remove the chuck roast and place on a large sheet of aluminum foil.
• Wrap the brisket in opposing directions with three layers of foil, tightly.
• Replace the temperature probe and place back on the Traeger.
• Continue cooking until the internal temperature reaches between 197°-203°F.
• Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
• Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
• After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
• Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.