Florida Smoked Chuck Roast
Smoking a whole brisket can be time-consuming, expensive, or just more food than needed. Chuck roast is brisket’s little brother and is an inexpensive, entry level cut of meat that delivers a similar eating experience. Chuck roasts are well marbled cuts of beef with tight connective tissue. They tend to be tough, but quality time in the smoker and flavors from Those Florida Guys can make chuck roast extremely tasty. Our recipe is dead simple, with limited ingredients and will render a tender, juicy meat that slices up perfectly as a weeknight dinner or pulled for a weekend supper! If there are leftovers, use for sandwiches or smoked mac and cheese!
Those Florida Guys seasonings used in this recipe:
Yields: 5-6 Servings | Prep Time: 15 Minutes | Total Time: 9 Hours
**Cooking times will vary depending on the size of the chuck roast. Trust the thermometer**
1 | Bring the smoker up to 225 degrees.
2 | Trim any excessive or hard fat from the roast.
3 | Sprinkle the FL Gulf BBQ evenly over all sides of the roast, then let the roast sweat on the counter for 15-20 minutes.
4 | After the sweat, apply the FL Steak Shake to all sides of the beef, using your hands to press the rubs firmly into the meat.
5 | Place the seasoned roast on the smoker and cook for 3 hours.
6 | Combine 1 c. beef stock, ½ c. apple cider vinegar, ¼ c. Worcestershire sauce, into a spray bottle. Spritz the roast every hour for the duration of the cook.
7 | Place the sliced onions in the bottom of an aluminum pan large enough for the roast and pour in the remaining 2 cups of stock and ¼ c. Worcestershire sauce.
8 | Transfer the roast from the smoker into the pan, placing on top of the onions and return the pan to the smoker, uncovered
9 | Increase the smoker to 250 degrees and cook for another 3 hours, or until the internal temperature reaches 165 degrees.
**A stall is expected at this point, but don’t worry, just let the roast continue to cook.**
10 | Once the internal temperature reaches 165 degrees, cover the pan tightly with aluminum foil and cook another 3 hours, or until the internal temperature reaches 205-210 degrees.
**the higher internal temperature helps with stubborn connective tissue rendering**
11 | Pull from the smoker and allow to rest in a cooler for at least 1 hour.
12 | Remove the roast from the cooking liquid and slice or shred.
**even after 9 hours, there may be tough connective tissue that did not render -just work around this the best you can**
13 | Separate the fat from the cooking liquid and combine the liquid, beef, and onions back into the pan.
14 | Serve and enjoy!