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Cooked and sliced roast on paper.
James Strange

Smoked chuck roast

5 from 1 vote
This recipe tells you how to use a pit barrel for smoking a chuck roast or poor man's brisket in your very own backyard.
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Prep Time 5 minutes
Cook Time 5 hours
Resting time 30 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: keto
Calories: 409
Ingredients Equipment Method

Ingredients
  

  • 3 pound chuck roast
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Granulated garlic

Equipment

  • 1 Pit Barrel Cooker
  • 1 Temperture probe

Method
 

  1. Dry brining od chuck roast
  2. Mix together the salt, black pepper, and granulated garlic.
  3. Season the meat with the spice blend then place the meat into the refrigerator until ready to use. Take out one hour before cooking.
  4. Build a fire and preheat your smoker.
  5. If using place your temperature probe into the meat
  6. Add the meat to your cooker / smoker and close the lid
  7. Cook until the internal temperature of the meat reaches 145 to 150 F then flip over.
  8. Cook until the internal temperature of the meat reaches 160 to 170 F. Then wrap the chuck roast. Place back into the cooker.
  9. Cook until the desired internal temperature of the meat has been reached. (195 to 205F)
  10. Rest the meat for 30 minutes to 1 hour.
  11. Slice and serve.