🔥A thick chuck roast is essential for maximum flavor and tenderness.
🌡️Slow smoking at 225°F allows the meat to absorb the rich flavors of the rub and sauce.
🧅Using a bed of onions adds depth and moisture to the beef during the smoking process.
🍖Basting the roast with Killer Hogs and Vinegar Sauce enhances the flavor and adds a tangy kick.
⏰Monitoring the internal temperature is crucial to achieving the perfect level of tenderness.
What temperature should I smoke the chuck roast at?
—Tommy recommends smoking the chuck roast at 225°F for the best results.
What rub does Tommy use?
—Tommy uses Uncle Steve's Shake Cow Powder rub for this recipe.
How long does it take to smoke a chuck roast?
—The cooking time can vary, but Tommy smokes his chuck roast for about seven and a half hours.
Can I use a different sauce instead of Killer Hogs and Vinegar Sauce?
—While Tommy highly recommends the Killer Hogs and Vinegar Sauce for its flavor, you can use a different sauce if desired.
Do I need to wrap the chuck roast in foil during smoking?
—Tommy wraps the chuck roast in foil towards the end of the cooking process to help retain moisture and enhance tenderness.
00:00Tommy introduces the video and the recipe for smoking a chuck roast.
00:45Tommy starts preparing the chuck roast by applying Uncle Steve's Shake Cow Powder rub.
01:30Tommy demonstrates how to smoke the chuck roast at 225°F and achieve the perfect smoke.
04:06Tommy begins basting the roast with Killer Hogs and Vinegar Sauce for added flavor.
07:03Tommy wraps the chuck roast in foil and lets it continue smoking until it reaches the desired tenderness.
09:48Tommy unveils the final result of the perfectly smoked chuck roast and slices it for serving.
12:59Tommy concludes the video and encourages viewers to subscribe for more barbecue recipes.
