My First Time Smoking A Beef Chuck Roast on a Weber Kettle | BBQ Sandwich

Sometimes I want BBQ but I don't want to smoke an entire brisket. A beef chuck roast is a good substitution. You get the flavor of smoked beef and enough of a brisket feel that it will appease your cravings.
The beef chuck roast will be seasoned and cooked in the same manner as a brisket, but it won't take you 12-14 hours. My chuck roast took about five and a half hours or so from start to finish. You want to cook this to an internal temperature of 160F, then wrap it. Continue to cook it until you reach an internal temperature of 200F.
If you are using foil, you want to open it up while it is resting. You need to let out some of that excess steam. If you are using butch paper, then you are good to go. You want to let this rest until the internal temperature comes down to 140F before you slice it and serve.
I ended up making BBQ beef sandwiches with these on some potato rolls and homemade bbq sauce. Feel free to dress up your sandwiches with pickles, raw onions, coleslaw, or however you want. This is your sandwich. I'd love for you to give this recipe a try!
You can also check out my blog at: www.cookingwithcheftuan.com
Seasoning rub:
2 parts 16 mesh black pepper
1 part salt (I used Himalayan pink salt. I don't recommend using table salt. Use kosher)
1/2 part garlic powder
1 beef chuck roast (mine was 3.13lbs)
BBQ Sauce: (feel free to add more or less of the ingredients depending on how YOU like it)
1.5 C Ketchup ( I used Simply Heinz)
1/4 C Worcestershire sauce
1/2 C light brown sugar
1/4 C apple cider vinegar
3 tbsp of the seasoning rub
a few splashes of hot sauce (add as much as you like)
2 tbsp butter
1/2 small onion diced
1. Melt the butter and add your chopped onions. Season with some salt and cook until soft (caramelized them if you so desire)
2. Add the remaining ingredients and bring to a simmer. Turn off the heat and let it cool on the stove. It will thicken.
Smoking the beef chuck. I set up my Slow and Sear w lump charcoal and oak wood chunks. (Use the snake method if you don't have a Slow n sear and a water pan underneath your roast)
You're looking to reach and maintain an internal grill/smoker temp of 225-250F. Depending on the size of your roast, it could take anywhere between 4-6 hours. You're looking for an internal temperature of the roast to reach 160F.
Once the roast hits 160F, you want to wrap it in either butcher's paper or foil. Place it back on the grill and cook it until you reach an internal temp of 200F. Once you accomplish this, remove and let rest until the temp of the roast goes down to 140F BEFORE you slice it. This helps the meat relax and the juices to redistribute inside the roast leaving you nice and juicy meat.
IF you are using aluminum foil to wrap your roast, you need to open up the foil to release the excess steam, otherwise you'll ruin that beautiful bark you worked so hard for. Once opened, gently "tent" your roast with some foil and let it come down to temperature, 140F.
You can enjoy this any way you like. Straight up. In a sandwich. Tacos. What ever floats your boat. I'd really like for you to try this recipe and enjoy it as much as I did! Take care of yourself and as always, peace.

[@cheftuan]

Thanks for checking out my video! Please LIKE and SHARE!!!

[@timcameron619]

Tuan making the good stuff

[@cheftuan]

hahaha...thanks buddy. Hope you are well!

[@HRradness]

Great stuff brother. The next time you make one take it to 165 then place in a Dutch oven with beef broth, a sliced onion, 4 cloves garlic. Take it to 180 and uncover. Let it go to 205 and let rest then shred. Strain juice/broth. Pile meat on sub roll, top with giardinera and dunk.

[@cheftuan]

Oh that sounds amazing. Thanks for the insight!

[@user-rd8me6pv5i]

Как Вкусно! а какой запах ! Супер, сочное мясо! Спасибо шеф!👍So tasty! and what a smell! Super, juicy meat! Thank you boss!👍