Smoked Chuck Roast Sandwich
It all begins with an idea. Maybe you want to smoke brisket, but are a little nervous about the price point of a prime brisket. If that is the case, did you know that many people who want to practice smoking brisket use the Chuck Roast as practice for the brisket? I didn’t know that until I did, and then I was a little obsessed with it.
What can I make out of this Smoked Chuck Roast; I wondered. But then I thought about how the longer you smoke something in the smoker the more tender it becomes. And then the Smoked Chuck Roast Sandwich came to life.
How To
For the complete video and the How To, refer to this video over on the YouTube Channel.
Ingredients
Chuck Roast
Beef Seasoning of Choice
Roasted Red Peppers (Link to view the How To video)
Picked Red Onions (Link to view the How To video)
Sub Bun of Choice
Provolone Cheese
Preparation
Prepare your smoker.
As with many smoking recipes, this will take some time. But end product will be worth the wait. I like to use chunk charcoal, and mesquite wood chunks for smoking beef.
Trim any excess fat on the chuck roast.
Season the chuck roast. Most cuts of beef are thick and dense. Keep this in mind when seasoning, and don’t be afraid to season liberally. One of my favorite parts about smoking beef is how the seasoning you add helps form a crust on the exterior of the product itself after it has been smoking in the smoker for hours. Lean into that.
When the chuck roast is prepped, seasoned, and your smoker is at the ideal 225 temperature, smoke the chuck roast. If your smoker retains heat well, you can anticipate about 2 hours per pound. Keep an eye on the internal temperature with a meat thermometer. And maintain between 22-250 within the smoker as you needed.
Treat the chuck roast the way you would a brisket. Remember, people use chuck roasts to practice for smoking brisket. Smoke the chuck roast to around 200 degrees. Then pull it from the smoker and let it rest.
Slice, and toast up your sub bun. Add your preferred sandwich toppings and provolone cheese, but don’t forget to check out those roasted red peppers and pickled onions for some flavor explosion.
