Smoked Grass-fed Beef Chuck Roast

Posted on

by Kimberly Roberto

Serves 4-8

Core and Advanced Plan

(SMOKED)   – I used a Big Green Egg

This is a fabulous recipe that is nothing short of impressive.  It is a crowd-pleaser for sure.  You will feel like a BBQ Pit Master after this one.  The meat is tender and smoky and the outside is caramelized and ultra flavorful.  Throw it in on a day you are hanging around the house and pull it out for an amazing dinner.

2 – 2 – 3 lb grass-fed beef chuck roasts
4 tablespoons stone-ground mustard
1  tablespoon Himalayan salt
2 teaspoons black pepper
½ teaspoon cayenne pepper (based on preference
1 teaspoon oregano
½ teaspoon chili powder
2 teaspoons garlic powder

Kraft paper (Kraft paper gives the best result, but if you can’t find it,  you can wrap the roast in parchment paper then wrap in foil- you don’t want foil touching the meat).

IDEAL PREP- ideally, salt both sides of the roasts and place in the refrigerator for 8 hours or overnight.  If you can’t do this salt it and let it sit for as long as possible before cooking.

Mix all of the dry spices together.  Spread mustard over both sides of the roasts then sprinkle generously with the spice mixture.

Heat your smoker to 225 degrees (do not let it get above 250).  If you are using a Big Green Egg, use the heat deflector)

Smoke for 2-4 hours (depending on the thickness of the roast) then take out and wrap in kraft paper and put back in the smoker for another two hours.  This will keep your “bark” firm and still allow the meat to finish cooking.  Note:  for my two 3 lb roasts, I did 2 hours unwrapped and 2 hours wrapped)

Enjoy.

Served with sugar-less sauces

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

7 thoughts on “Smoked Grass-fed Beef Chuck Roast”

  1. I’m planning to make this. I’d like to know though, what type of wood should I use for the smoker? What type of wood would generate the best flavored smoke for a chuck roast? Also, your recipe calls for two 2-3 pound chuck roasts. All I’ve got is a 3.4 pound chuck roast. How does that size change the cooking time?

    1. Hi Alex. I used mesquite wood chips but hickory would work well also. I would add about 45 minutes to the first part of the smoking time. Then wrap it and let it tenderize for another two hours. Ironically, I have this on my smoker right now.

      1. Thank you. I’ll definitely look for mesquite. I usually use a thermometer (the kind that takes the temperature while it’s cooking) just to be on the safe side. What should my target temperature be? And when it’s wrapped after the four hours of cooking, I take it off the heat, right? Because I’ve seen some people smoke their meat, wrap it up, and then put it back on the grill. Your instructions said to wrap it in Kraft paper and then let it finish cooking for two hours. Does it finish cooking on the grill, or off heat, with the carryover heat trapped in by the wrapping?

    1. I’m confused. You say that the meat should be 250 degrees, but the recipe says the grill should be between 220 and 240. How can the meat be hotter than the grill itself? Or are you saying that the temperature of the grill should be 250? What I’m asking is, if I’ve got a thermometer probe in the meat, how hot should the meat be when I take it off? What temperature should the meat be at after the first four hours of cooking (when I wrap it) are done? What temperature should the meat be at after the two hours of wrapped cooking are done? And does the fact that it’s a bigger chuck roast (3 1/2 pounds) change how long it cooks when it’s wrapped up? I’m sorry if these are silly questions, I’m new to smoking.

  3. Sorry I wasn’t clear. The grill should be no hotter than 250 degrees. 220-240 is ideal. Honestly, I never take the temp of the meat. Mine took 2 hours in the smoker, and two hours wrapped in the smoker. A thicker roast would probably be about 2:45 in the smoker and another 2 hours wrapped in the smoker. You can check/taste it after 4 hours- it will be super tender and cooked through.

    1. Okay, I won’t use the thermometer. I’ll go by the time. You say yours took two hours in the smoker, and then another two wrapped? But your recipe said four hours in the smoker and two hours wrapped. Which is it? Also, I looked at several stores, and I couldn’t find the kraft paper your recipe says to use. Can I use aluminum foil instead?

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