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SMOKED CHUCK ROAST ELECTRIC SMOKER
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=WYMIQ8fmjqk
This smoked chuck roast electric smoker recipe video is simple and the point so anyone can do it. Served with smoked potatoes, onions and carrots. The perfect Sunday meal. • Shopping List: • 2.5 lb. choice or prime grade beef chuck roast. Try not to use select grade . Tends to be tougher. • Course Kosher salt and course black pepper • Apple juice spritz • Beef broth • Yukon gold baby potatoes • Sweet onion • Baby carrots • Celery • Directions: • Use a Jaccard to help breakdown connective tissues. Make sure to cover the entire surface of the roast. • Lightly rub the roast with a binder like oil or Worcestershire sauce then liberally season all over with the salt and pepper. Place in a container and lightly wrap with plastic wrap or place in a sealed container. Place in fridge for 24 hours. If you're pressed for time, just let the roast come to room temp about 30-60 minutes after seasoning then proceed with the cook. • Add your choice of smoking chips to the smoker (I'm using hickory) and pre-heat smoker on 225-250 then add hot water to the water pan. • Place the room temp. roast on the top rack of smoker, inserting a temp. probe for accuracy. Check hourly and start spritzing with the apple juice once the bark has set. Add more chips and water as necessary. • At around 160-170, you'll probably encounter the stall, which is due to evaporative cooling. The roast temp will stop rising possibly for hours. Double wrapping in pink butcher paper will help bring it out of the stall, but before deciding to wrap, check the bark. If it's set and to your liking, go ahead and spritz again then double wrap. If the bark is not set, leave unwrapped until it is, but be sure to spritz every 30-45 minutes to keep it from drying out. NOTE: I like butcher paper better than foil because the meat can still breath a little and the paper allow the meat to absorb smoke and keep the bar in tact, unlike with foil, which traps moisture making your bark mushy and preventing smoke to absorb. Once you wrap, increase the temp a little to maybe 275. • (Known as the Texas Crutch) • SPECIAL NOTE: If you notice the temp of the roast start to decrease a little after wrapping, don't fret. This is due to the fat starting to render. It will start to rise again. • During the last 2-3 hours, place your cut potatoes, onions, carrots and celery in a foil pan with a little beef stock, salt and pepper. Cover with foil and poke some holes in the top to allow smoke to enter. Place on lower rack in smoker under the meat to allow the rendering fat to drip down. Cook until fork tender. • Remove the roast when the internal temp reaches 200-205 AND probes easily like a hot knife through butter. This cook tool 9 hours. NOTE: The probe is more important than the temp to let you know when it's ready. If there's any tug to it, continue to smoke until it probes easily. • Wrap tightly in a heavy towel and let rest about 30 minutes to 1 hour.. • Slice against the grain and serve with the smoked veggies. • Graphics Attributable to:.vecteezy.com (where applicable) • Image courtesy of: Envio69 • Clocks Image: Videvo.net • License: Creative Commons • Music: Bensound.com/Song: hipjazz • UPLOAD MUSIC TO IMOVIE: • Standard License • Background Eraser software: available through Apple App, Seller: Tasnim Ahmed • Filmora.com/io (Wonderland) • Thumbnail Image: Phonto, available from Apple Store • Also follow me on: • Youtube: / richardinthekitchen Facebook: / richard.peavy.71 Facebook/Richard in the Kitchen: / 187855154994256 Linkedin: / richard-peavy-a0b54835 Instagram: https://www.instagram.com/richardpeav... • Thanks for watching
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