BBQ recipes, product reviews, & how-to's
Breakfast burritos are one of my most favorite things to eat on the planet. Turns out they are super simple to make, too. This chorizo breakfast burrito recipe will be one that you will keep coming back to! Let me show you the details. What…
Smoked beef birria tacos are next level! These flavorful, melt-in-your-mouth tacos dipped in a slowly simmered consommé will hit all the right spots with your taste buds! What is Birria? Birria is a meat stew from Mexico, traditionally made with goat or beef. The stew…
Looking for an alternative way to cook a chuck roast? Then smoked chuck roast is the answer! This blog post will walk you through how to smoke a chuck roast from the grill.
Chuck roast comes from the shoulder of the cow. While the shoulder muscles are frequently used and can be tough, the chuck roast is from the upper shoulder and contains a decent amount of fat, which helps with flavor. Chuck is also a popular cut of beef due to its affordability and availability. Ranging between 1 1/2 to 3 pounds, this cut can feed a family or a small group of people. This is ideal for a smoked chuck roast recipe.
Yes. Butchers may have chuck roast labeled as chuck roll roast, chuck eye roast, or chuck pot roast.
Chuck roast is best cooked slowly because it needs more time to get tender. This makes it perfect for smoking. Having seasonings help, but adding hickory smoke brings a new element of flavor to the beef. Keep in mind we will braise chuck roast after it has smoked. More to come on that later.
First off, preheat your grill or smoker to 250 degrees over indirect heat. For smoking wood flavor, I prefer a hard wood such as hickory or oak. While that is going, get your chuck roast and apply your favorite seasoning to all sides (not just front and back). Since this step only takes a couple of minutes, the grill may not be up to heat yet. Beef can sit at room temperature for a little while so it will be okay while it waits.
While the roast is on the grill, spritz with beef broth about once an hour. Do this until internal temp of the smoked chuck roast reaches 165 degrees. Why 165 degrees? Because this is about the time when the meat hits “the stall”. The stall happens when the internal temp of the meat stops rising due to the evaporation of liquid from the meat’s surface. This is similar to when our bodies sweat from getting too hot.
To help combat the stall referenced in the previous section, wrapping will help expedite the cooking process of the meat. Coincidentally, this is when we place the smoked chuck roast in the pan and start to braise. Make sure to get the right size of pan that will fit the roast. I recommend a 9″x11″ pan or something similar.
To braise chuck roast, pour 1/2 cup of beef broth in pan, along with 2 teaspoons Worcestershire sauce, 2 tsp of minced garlic, and 1/2 cup of sliced onion. Place chuck roast in pan and then wrap the top with foil. Place back on grill and cook until internal temp of meat reaches 205 degrees. Remove from grill, unwrap the top and let cool for 20-30 minutes before shredding. Doing this will let the smoked chuck roast finish cooking internally and build up its juices inside for optimal flavor.
The shredded chuck roast can be eaten as is (which is awesome). It’s also really good with sandwiches, sliders, and tacos.
Roasted Brussels Sprouts w/Bacon
Looking for an alternative way to cook a chuck roast? This smoked chuck roast recipe will be your new BBQ go-to!
Nutrition information isn’t always accurate.
Looking to make a next level dish? Look no further than this smoked tri tip sandwich recipe! People often ask me what my favorite cut of beef is. While there are many contenders, such as brisket, ribeye cap, and New York strip, I have to…
Philly cheesesteak dip is a tasty twist to the classic sandwich! Only takes 30 minutes on the grill or in the oven (but smoke flavor off the grill is preferred). Let’s start by addressing what goes into a Philly cheesesteak sandwich. What Ingredients Go Into…
When at the butcher shop (or department), you will see different kinds of beef ribs such as short ribs, beef back ribs, and plate ribs. The type needed for this smoked beef ribs recipe are the plate ones. These ribs are about 12 inches long and two to three inches thick.
Before prepping beef ribs, make sure to get your grill heated to 275 degrees over indirect heat. When it comes to smoking woods, I recommend stronger woods such as oak, hickory, or mesquite because they pair very well with beef.
If there is any silver skin, make sure to trim it off so you get a better bite and the seasoning can get to the meat. Speaking of seasoning, mix three tablespoons of coarse black pepper, two tablespoons of kosher salt, and one tablespoon of garlic powder in a small bowl. Apply on the top and sides of the meat.
With your grill at 275 degrees, place the rack of plate ribs on the grill, spritzing a few times with beef broth.
When it comes to smoked beef ribs, measure by temp, not time! Meat can vary by size and fluctuation in cooking temps. It is best to measure by internal temp. Using an instant read thermometer, such as the Thermapen ONE, probe the meat into the middle of the thickest part. Make sure you don’t hit the bone as it will be a different temp than the meat. Beef ribs are done when they hit an internal temperature of 203 degrees. Remove and rest 20-30 minutes before slicing.
The membrane is a slimy feeling layer of tissue on the bottom of the rack of ribs where there is no meat. In my experience, it doesn’t affect the flavor of beef ribs whether you remove the membrane or not.
Since beef plate ribs can be tough to find, the closest taste you’ll get is with brisket. Give this BBQ smoked brisket recipe a go!
Or if you still want ribs, pork ribs are an excellent choice! Here’s an easy St. Louis style pork ribs recipe.
If you want a fun pork rib recipe to try, then check out these honey glazed teriyaki ribs.
Smoked beef ribs are basically brisket on a stick! This BBQ delicacy is easy to make and only takes a few ingredients.
Nutrition information isn’t always accurate.
This smoked queso dip recipe is the ultimate party dip your chips can’t stay away from! Easy to follow instructions for the best dip you’ll ever make! What Goes Into this Smoked Queso Dip Recipe? This smoked queso dip recipe consists of eight ingredients and…
Got leftover brisket? This smoked brisket chili recipe is so good and will certainly be one you’ll want to bookmark for frequent use! In the world of BBQ, brisket is king. It can also be expensive, too. To get more bang for your buck, this…
A wise man once said, “there has never been a sadness that can’t be cured by breakfast food”. That man was Ron Swanson, the fictitious TV character from Parks & Recreation. Since breakfast food and barbecue are two of my most favorite types of food, this quote speaks to me. What else speaks to me is combining leftover brisket and breakfast food together. Let’s break down this brisket breakfast skillet recipe, shall we?
The beauty of this brisket breakfast recipe is that you can cook it all in one pan, which means one or two less pans to wash afterward. I cook this outside in a cast iron skillet on my Aspire by Hestan grill. I start by sautéing onions and minced garlic with butter and a little avocado oil. Soon after, I throw on some diced red bell peppers and sliced jalapeño. Once that has been cooked to my liking, a pour these ingredients into a separate bowl.
Next come the potatoes. You can use either frozen shredded potatoes or cubed ones, but if you have leftover baked potatoes, even better. Dice up the baked potatoes into small cubes and fry in the pan, getting some nice crisp on at least one or two of the sides.
After you get some crispy sides to the potatoes, add in the leftover brisket and some cut up pieces of bacon. Now pour the ingredients from the bowl back into the cast iron skillet and mix together. To bring this breakfast skillet recipe altogether, make three divots in the food in the skillet for the eggs. Crack eggs, placing one in each divot. These eggs will take a little longer to cook as they won’t be completely on the skillet surface. It will help to cover the top with a lid. After a few minutes, sprinkle the top of the breakfast skillet with cheese. Remove from grill once cheese is melted and eggs are cooked to your liking. Sprinkle diced cilantro on top and serve.
To be honest, my kids were reluctant to eat this (they wanted pancakes and scrambled eggs). But once they did, this leftover brisket recipe won them over! Now this breakfast dish can be had whenever we have leftover brisket in the fridge. Or if there is a sadness that breakfast food needs to cure.
This breakfast skillet recipe with leftover brisket can be cooked all in the same pan! Perfect for breakfast, lunch, or dinner.
Nutrition information isn’t always accurate.
Note: this post for bacon wrapped filet mignon Polish sausage is sponsored by Omaha Steaks. I occasionally collaborate with brands I trust to help keep Learning to Smoke up and going. I’m speaking from my own genuine experience and am not being asked by the…
