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Chuck Roast In Electric Smoker


Chuck Roast In Electric Smoker. 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. It’s essential to do this as it won’t allow this stuff to go into your beef while cooking.

Enjoy a Smoked Beef Chuck Roast. Tender, Juicy and Oh So Flavorful
Enjoy a Smoked Beef Chuck Roast. Tender, Juicy and Oh So Flavorful from www.pinterest.com

Cut into slices and serve. Set up a smoker at 250 degrees fahrenheit with mesquite wood or any wood of choice. Combine the salt, pepper and garlic powder in a small bowl.

Cut Into Slices And Serve.


This cut weighs about 100. Place the roast in the masterbuilt and smoke the roast until the internal temperature reaches 165 to 170 degrees f (this took 5 hours in the masterbuilt). Served with smoked potatoes, onions and carrots.

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.


This smoked chuck roast electric smoker recipe video is simple and the point so anyone can do it. The chuck roast cut is the whole cow’s shoulder and is known as the clod; Place the roast on a smoker rack and cook until it reaches 135 degrees, or until desired doneness is reached.

Combine The Salt, Pepper And Garlic Powder In A Small Bowl.


It’s essential to do this as it won’t allow this stuff to go into your beef while cooking. The answer to this question is about 2 to 3 hours. Close the door or lid and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees f (74 degrees c).

Set Up A Smoker At 250 Degrees Fahrenheit With Mesquite Wood Or Any Wood Of Choice.


Most will need to be smoked about one hour per pound of chuck roast until the meat’s internal temperature reaches 165 degrees f. Get out your cooking and spray the racks of the smoker. Preheat the smoker to 250 degrees fahrenheit.

Bring To Room Temperature Before Smoking The Meat.


When ready to cook, start your smoker going at 225 degrees f and preheat with the lid closed, for 10 to 15 minutes. Preheat your smoker to 225°f using oak, apple, hickory or pecan. Next, you’ll turn on the smoker and set it to a temperature of around 250Āŗf to 275Āŗf.


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