SMOKED BEEF CHUCK (Better & Easier than Brisket?)

SMOKED BEEF CHUCK (Better & Easier than Brisket?)

Instructions below use a grill as a “smoker” but this method will work the same with an actual smoker.

--RECIPE --

THE BEEF:
▪2lbs/1kg hickory wood (or other hard wood) chips, soaked in water
▪10lb/4.5kg Beef Chuck/Shoulder
▪Salt
▪pepper

If using your grill as a smoker, set the far left burner to medium low, remove grill grate, and place the smoker box with with soaked chips directly onto the flavorizer bars. If your grill doesn’t have these, put the smoker box directly on the grill grates over the heat. Close the grill lid and allow to pre-heat for about 20 minutes.

Coat all sides of meat in kosher salt and pepper and load them onto the right side of the grill (no heat under them). Add more chips to the smoker box, close the grill lid, and lower the heat under the chips to low. You’ll need to shoot to keep the internal temp of teh grill at 250-275F/120-135C for the next 3-4 hours. Check the grill and top off the wood chips about every 30 minutes to keep the smoke rolling. You want the chips to be smoking, not burning.

After the first 3 rounds of chips, or 90 minutes-2 hours of smoking, flip the beefs to the second side. Continue to smoke and change out chips every 30 minutes. After about 4 hours of total smoke time, or when the internal temp reaches 145-150F/65C remove from smoker.

Wrap pieces of meat well in foil to seal (i use 3 layers) and return to the grill. Remove the smoker box and turn down heat as low as it will go. You’ll want to keep the internal temp of the grill/smoker at 225F/110C for the next 3-4 hours to finish. Internal temp should read 205-210F/96-99C at this point.

To set the outside and get the crusty bark on the outside, unwrap the beefs (saving the drippings) and cook in a 225F/110C oven for 30 min.

Tent with foil and allow to rest for at least 20 minutes before cutting.