Smoked Chuck Roast
We smoke a chuck roast on our offset smoker to shred and top our burrito bowls.
- 3 lb Chuck Roast
- 2 Tb Fiesta fajita seasoning
- 1 Tb Coarse ground black pepper
- 2 Tb Montreal Steak Seasoning
- 16 oz Beef stock or broth
Prepare smoker for indirect cooking at 275°. When your smoker reaches optimal temperature, place splits of hickory and cherry wood directly on the hot coals for smoke flavor.
Generously season the outside of the roast with layers of Fiesta fajita seasoning, coarse black pepper, and Montreal Steak Seasoning.
Place the chuck roast on the cooking grate and maintain a 275° fire for about 3.5 hours.
Transfer the roast into the aluminum pan and pour beef stock or broth over top. Cover the pan with aluminum foil to seal. Return to the grill and continue maintaining 275° for a few more hours.
Once the roast has reached an internal temperature between 206-210° and is probing tender, transfer the aluminum pan to a dry cooler for one hour to rest.
To serve: shred the chuck roast by hand
Calories: 318kcal | Carbohydrates: 2g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 264mg | Potassium: 686mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg