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Place the chuck roast on a double layer of aluminum foil, fold the sides of the foil up to create a boat, and pour the beef evenly broth over the meat. Tightly wrap the chuck roast in the foil and return to the smoker. Continue cooking the wrapped chuck roast until it reaches an internal temperature of 205°F (96.1°C).
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Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes. Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat.
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Pour the beef broth over the chuck roast, and add excess broth to form in the pouch around the meat. Wrap the chuck roast and beef broth tightly in foil, and place back in the smoker. Increase smoker temperature to 275°F (135°C) and smoke until meat internal temperature hits 205°F (95°C), about 3-4 hours.
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Preheat a smoker to 275f. Coat the chuck roast in the seasoning and pepper on both sides, and edges. Place into the smoker and cook for 3 hours. Place the chopped onion, garlic cloves, beef broth and coffee into a foil pan. Add the chuck roast, then cover the pan with foil and return to the smoker. Cook a further 3 hours until the meat is fork.
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Close the lid. Take 1 cup of beef stock and place it into a spray bottle. You will want to spritz the beef every hour until it reaches an internal temperature of 165F. While the meat is smoking, mix together the remaining 1 cup of beef stock, beer and tomato paste. Whisk to combine.
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Instructions. Coat the chuck roast with yellow mustard. Mix the dry seasonings together in a small bowl and rub them all over the sides and edges of the roast. Place the seasoned prepared chuck roast into a preheated smoker. Smoke the beef at 225° for about three hours, or until the internal temperature reaches 160°F.
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Heat for 30-45 seconds in the microwave. Cover the top of the pan tightly with two layers of aluminum foil. Return to the smoker and cook at 275°F for 3-4 hours or until the internal temperature of the meat reaches your desired range. Remove the chuck roast from the pellet grill.
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Step 2: Smoking Phase. Place your seasoned chuck roast in the smoker, preheated for 250°F. The beef will cook for a few hours, time will vary based on the size of the roast and how many you are cooking. Spritz the chuck roast with a little liquid along the way, specifically after the first hour.
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Chuck roast should be slow cooked for about 6 hours or until internal temperature reaches just under 200°F. Chuck roast should be cooked in two stages: unwrapped, then wrapped. The ideal temperature to smoke a chuck roast is between 225°F and 250°F. Cook time for a large chuck roast is about 6-7 hours, or 5 hours for chuck cubes for burnt ends.
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Add the kosher salt, garlic powder, onion powder, black pepper, and sumac to a small bowl. Mix the dry rub ingredients together until well blended. Trim any excess fat off the chuck roast, then pat dry the meat with paper towels. Rub the chuck roast with olive oil (the oil helps the beef rub penetrate the meat more fully).
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Preheat Your Smoker to 225 Degrees F. Similar to the pulled pork recipe, we want to cook this roast low and slow. Pre-heat your smoker to 225 degrees and make sure your roast is ready for a nice long smoke. This beef chuck roast took 8 hours to reach the magic 200-degree number. Depending on the size of your roast it might take a little longer.
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Maintain the smoker temperature about 225°-240°. Spread sliced onion in the bottom of the skillet and pour in the mixture of beef stock, apple juice, and beef rub seasoning. Take the chuck off the smoker and place it on top of the onions. Cover the whole skillet with aluminum foil, nice and air-tight.
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Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill. Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.
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This easy Smoked Chuck Roast Recipe tastes delish using a mild rub + hickory wood that results in a tender, juicy favorite. Skip to primary navigation;. the ideal internal temp is 180-190°F. To make smoked pulled beef, remove when it reaches 200°F. How Long to Smoke Chuck Roast At 250? At 250°F chuck roast will need about 90 minutes per.
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Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes. Preheat the Smoker: Preheat your smoker to 225°F using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes. Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.
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Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil for about 15 minutes to cool to less than 150 degrees F. Don't slice until the last possible minute. The smoked chuck roast dries out quickly once it is cut.