SMOKER ESSENTIALS: BACON-WRAPPED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. You will need and electric, gas, or wood-fired smoker. You can also use your outdoor grill as a smoker. A nice wireless temperature probe will make your job a whole lot easier.
• 3. I have three smokers: 2 are electric, and 1 is wood or charcoal fired. If you are in the market to buy a smoker, the two companies that I can totally recommend to you are MasterBuilt, and Traeger https://www.masterbuilt.com https://www.traegergrills.com/shop?gclid=EAIaIQobChMI2Kus6aaL3wIVEavsCh29pgZ-EAAYAiAAEgIx_fD_BwE In my opinion, they are the best of the best.
• 4. My beef spice rub consists of: • Kosher salt • Black pepper • Cayenne pepper • Oregano • Chili power • Garlic powder I vary the peppers and chili powder to achieve different levels of heat.
• 5. As with all smoking, times are relative. I might say that it will take six hours for this roast to get to temperature, but yours might be finished in 5 hours, or even 7. When I asked a pit master how long it was going to take for his brisket to cook, he just looked at me, shrugged, and said: It will be ready, when it is ready.
• 6. Gather your ingredients (mise en place).
• 7. Fire up your smoker, and run the heat between 220f (105c) - 225f (107c).
• 8. Remove the roast from the fridge, and rub with your favorite spice mixture.
• 9. Lay the bacon strips over the top of the roast.
• 10. Sprinkle with a bit more spice rub on top of the bacon.
• 11. Chef's Tip: Let the roast sit on your counter for about an hour. This will help to take the chill off, before placing in the smoker.
• 12. Add a drip tray to your smoker box, and fill with water, and maybe a bit of apple cider vinegar. The tray serves two purposes: 1. It will help to catch the fat, dripping off the cooking chuck roast. 2. It will add a bit of moisture to the smoke box.
• 13. Add the roast, and allow to smoke until the internal temperature reaches 150f (65c), 2 - 3 hours.
• 14. Chef's Note: I am using apple wood chips.
• 15. At this point, the roast will not take any more smoke, so we are going to wrap it. Take a nice thick piece of aluminum foil, lay a piece of parchment paper on top, and then add the roast
• 16. Carefully wrap it up.
• 17. Place back into the smoker (no more smoke needed; just heat), and continue to cook until you reach an internal temp of 195f (90c), about another 2 - 3 hours.
• 18. Allow to rest for 10 - 15 minutes before carving.
• 19. Chef's Note: While it is resting, the internal temperature will increase by about 5 degrees, as the heat from the outside moves inward. This is known as "carryover" cooking.
• 20. PLATE/PRESENT
• 21. Slice against the grain, and serve while still nice and hot. Enjoy.
• 22. Keep the faith, and keep cooking.