How to make
smoked beef chuck recipe?
Active:60 mins
Total:12 hrs
Serves:8to 10 servings
Ingredients
2 ounces coarsey ground black peppercorns (about 1/3 cup; 55g) (see note)
2 1/4 ounces kosher salt (about 1/4 cup; 65g)
1 (4 to 5pound; 1.8 to 2.25kg) piece beef chuck roll
Dll pickles, sliced yellow onion, and white bread, for serving
Direction
1 : Combne pepper and salt in a small bowl. Rub mixture evenly over surface of chuck rol. Secure chuck rol with 2 to 3
pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.
2 : Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one
side of charcoal grate. Set cooking grate in place, cover gril and allow to preheat for 5 minutes. Alternatively, set half the
burners on a gas grill to medium high heat, cover, and preheat for 10 minutes. Clean and oil grilling
grate.
3 : Place chuck rol on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill (f using a gas grill wrap wood
chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents
and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between
275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has
formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours.
4 : Remove beef from grill and wrap tightly in a double layer of heavyduty aluminum foil. Return to cooler side of grill and
meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours on her. Remove
a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C)
preheated 225°F (107°C) oven indoors. (Warning: This wil make your whole house smell strongly of smoke.) Cook until
continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and
foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to
121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a
before serving, 30 minutes to 1 hour.
5 : To serve, slice meat in half wth its grain, running knife in between the two largest muscle groups to separate them.
Discard twine and place the two halves cut side down on the cutting board.
6 : Slice meat thinly against the grain, using a sharp chefs knife or slicing knife. Serve beef with sliced onion, pickles, and
white bread. For best results, sice only what you are serving. Remaining chuck can be wrapped in foil and stored in the
refrigerator for up to 1 week. Reheat leftover chuck in a 275°F (135°C) oven directly in the foil until hot, about 1 hour.
Special equipment
Butchers twine, spice grinder (see note), grill and hardwood chunks, wire rack and rimmed baking sheet (if finishing in the oven),
instant-read thermometer
Notes :
You can grind pepper in a pepper mill, a food processor, or a blade grinder, but the easiest way to get a consistent coarse grind in
bulk is to use a burr grinder.
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