Smoked Pot Roast Related Recipes The final internal temperature of the smoked chuck roast should read between 195 and 200. You want the internal temperature to reach 145F. Finally add your braising liquid – 3 parts of broth blend, cut with 1 part of red wine. Cover the pan with aluminum foil and cook for 4:30 hrs at 350°F. 6) smoke for an additional 2-3 hours depending on the thickness of your roast. If it is more than that, there is no cause for alarm. Took it to 160ish IT then wrapped in foil with beef broth and back on until 205ish IT. A digital meat thermometer comes in very handy here. Add fuel when necessary to make sure that the temperature is maintained. Cook the smoked chuck roast for about 2 to 3 hours more. Enjoy! https://www.simplymeatsmoking.com/recipes/the-perfect-smoked-beef-roast This is also a good way of ensuring that the internal temperature is raised. Next day I got the WK ready, and since it’s an English Roast I found an English beef rub to put on it, had all ingredients but the juniper so used rosemary in its place. You want the marinade to come up and cover about 50% of the chuck roast. Braising Your Pot Roast. 7) Remove from smoker (keep wrapped) and allow to rest for 30 minutes prior to carving. Used the SnS indirect, water reservoir half full, with some Oak, and Cherry for smoke. Let the pot roast rest for a while, then serve.
smoking english roast