You’ve heard of beef brisket. Ribs are good, but over-played. Pulled pork? Meh. There’s a new staple to add to the classic BBQ trifecta — The barbecued beef chuck roast — also known as “the Chuckie.” It meets all of the standard requirements to be called barbecue but it is so much more.
Chuckie about halfway through cooking.
- It is made from a cheap cut of meat
- It has plenty of intramuscular fat
- It is cooked low and slow and
- It is hot smoked (meaning between 225 and 275 degrees F)
Why haven’t you heard of it before? Honestly, I don’t know. I didn’t invent it. I actually scoffed at the idea for a couple of years before finally trying it. Boy was I missing out! A properly barbecued chuck roast offers the smoky flavor of a brisket, the tenderness of a good rib, and a strong enough beef flavor to hold up to intense sauces like horseradish or hot sauce.
Here’s how to make it:
Ingredients:
Your favorite BBQ rub. (Salt & Pepper are good enough if you want to really taste the meat)
A beef chuck roast or two. (I say if you’re going to fire up the smoker, it might as well be full.)
Apple juice or cider
Equipment:
Smoker or grill (indirect heat) capable of holding a temperature of 225-275 degrees F
Aluminum foil
Pan big enough to hold chuck roasts and small enough to fit in your smoker
Probe Thermometer (I recommend this
The night before smoking your chuck roast, generously apply your rub to all sides, cover with plastic wrap and place in the refrigerator to allow the rub to be absorbed into the meat.
Place your chuck roast in your preheated smoker and apply smoke for at least 3-4 hours.
Once your chuck roast reaches an internal temp of 170 degrees, place it in your pan with 1/4 inch of apple juice or cider in the bottom and cover in foil. Place back in smoker to continue cooking.
When your chuck roast reaches an internal temp of 190 degrees, pull it out of the smoker and let it rest, covered, for 1 hour. Then slice it thinly and serve on a toasted kaiser roll with horseradish sauce or barbecue sauce.
I vacuum-seal the sliced chuckie in roughly 1-pound bags so I can enjoy it again without having to fire up the smoker.
Give this a try. I think you’ll agree with me that the BBQ Chuckie makes the best dang roast beef sandwich you’ve ever had in your life.
