SMOKER ESSENTIALS: BACON-WRAPPED CHUCK ROAST
I love working with chuck roasts, they take a long, slow time to cook, but when the waiting is over, they taste wonderful. On this occasion, we are going to cover the roast with bacon, for two reasons: 1. The bacon will keep the roast nice and moist. 2. Hey, it is bacon... nuff said. So, you ready... Let's get into the...
Provided by Andy Anderson !
Categories Beef
Time 7h
Number Of Ingredients 3
Steps:
- 1. PREP/PREPARE
- 2. You will need and electric, gas, or wood-fired smoker. You can also use your outdoor grill as a smoker. A nice wireless temperature probe will make your job a whole lot easier.
- 3. I have three smokers: 2 are electric, and 1 is wood or charcoal fired. If you are in the market to buy a smoker, the two companies that I can totally recommend to you are MasterBuilt, and Traeger https://www.masterbuilt.com https://www.traegergrills.com/shop?gclid=EAIaIQobChMI2Kus6aaL3wIVEavsCh29pgZ-EAAYAiAAEgIx_fD_BwE In my opinion, they are the best of the best.
- 4. My beef spice rub consists of: • Kosher salt • Black pepper • Cayenne pepper • Oregano • Chili power • Garlic powder I vary the peppers and chili powder to achieve different levels of heat.
- 5. As with all smoking, times are relative. I might say that it will take six hours for this roast to get to temperature, but yours might be finished in 5 hours, or even 7. When I asked a pit master how long it was going to take for his brisket to cook, he just looked at me, shrugged, and said: It will be ready, when it is ready.
- 6. Gather your ingredients (mise en place).
- 7. Fire up your smoker, and run the heat between 220f (105c) - 225f (107c).
- 8. Remove the roast from the fridge, and rub with your favorite spice mixture.
- 9. Lay the bacon strips over the top of the roast.
- 10. Sprinkle with a bit more spice rub on top of the bacon.
- 11. Chef's Tip: Let the roast sit on your counter for about an hour. This will help to take the chill off, before placing in the smoker.
- 12. Add a drip tray to your smoker box, and fill with water, and maybe a bit of apple cider vinegar. The tray serves two purposes: 1. It will help to catch the fat, dripping off the cooking chuck roast. 2. It will add a bit of moisture to the smoke box.
- 13. Add the roast, and allow to smoke until the internal temperature reaches 150f (65c), 2 - 3 hours.
- 14. Chef's Note: I am using apple wood chips.
- 15. At this point, the roast will not take any more smoke, so we are going to wrap it. Take a nice thick piece of aluminum foil, lay a piece of parchment paper on top, and then add the roast
- 16. Carefully wrap it up.
- 17. Place back into the smoker (no more smoke needed; just heat), and continue to cook until you reach an internal temp of 195f (90c), about another 2 - 3 hours.
- 18. Allow to rest for 10 - 15 minutes before carving.
- 19. Chef's Note: While it is resting, the internal temperature will increase by about 5 degrees, as the heat from the outside moves inward. This is known as "carryover" cooking.
- 20. PLATE/PRESENT
- 21. Slice against the grain, and serve while still nice and hot. Enjoy.
- 22. Keep the faith, and keep cooking.
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Nazish Nisar
[email protected]I'm not a big fan of bacon, so I omitted it from the recipe. The roast was still delicious, but I think it would have been even better with the bacon.
Raven Black
[email protected]This recipe is great, but it's important to use a good quality chuck roast. I made it with a cheap cut of meat, and it wasn't as tender as I would have liked.
Bilawal inqilabi
[email protected]The roast was a bit dry. I think I should have cooked it for a shorter amount of time.
Kemisola Emmanuel
[email protected]This recipe was a bit too salty for my taste. I think I'll use less bacon next time.
Abishek abi
[email protected]I made this recipe for a party, and it was a huge hit. Everyone loved the smoky flavor of the roast, and the bacon crust was a real crowd-pleaser. I highly recommend this recipe for any special occasion.
Z Weaver
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The low and slow cooking method really allows the flavors to develop, and the end result is a truly special dish.
Bk Rayhan gemer
[email protected]I love this recipe because it's so versatile. You can use any type of wood chips you like to smoke the roast, and you can also add different seasonings to the rub. I've tried it with hickory chips and a garlic and herb rub, and it was amazing.
Sufyan Bhatti
[email protected]This was my first time making a smoked chuck roast, and I was really impressed with the results. The meat was so flavorful and tender, and the bacon crust was perfectly crispy. I'll definitely be making this again.
madiha Kanwal
[email protected]I've made this recipe several times now, and it never disappoints. The bacon adds a wonderful flavor to the roast, and the chuck roast itself is always fall-apart tender. I usually serve it with mashed potatoes and roasted vegetables.
Mokles Babu
[email protected]This recipe was an absolute delight. The bacon-wrapped chuck roast turned out incredibly tender and juicy, with a smoky flavor that was simply out of this world. I highly recommend trying this recipe if you're looking for a delicious and easy-to-make