Smoky, awesomely tender meat in rich juices is the reward for cooking this smoked beef chuck roast low and slow in your charcoal grill. We added a pan of peppers and onions to cook alongside the meat until they’re browned and silky for an irresistible combo. Load the two into delicious sandwiches, wrap them in tortillas for tacos or burritos or enjoy them just on their own with some garlic bread to sop up all the flavorful juices. Soaked wood chips added to your charcoal during cooking mimics the flavor of a traditional smoker. Transferring the meat to an aluminum pan with some broth for the last few hours of cooking keeps it extra-moist and yields an irresistible jus (beefy pan juices) that makes the meat even more delicious.
| Level: | Advanced |
| Total: | 8 hr 45 min |
| Active: | 7 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 boneless beef chuck roast (about 3 pounds)
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 3 cups low-sodium beef broth
- 3 red bell peppers, thickly sliced
- 3 medium onions, thickly sliced
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup low-sodium beef broth, plus more if needed
Instructions
- For the beef: Remove the roast from the refrigerator 1 hour before you light the grill. Combine the paprika, cumin, garlic powder, 2 teaspoons kosher salt and 1 teaspoon black pepper in a small bowl and rub it all over the beef. Let sit at room temperature for 1 hour.
- Soak a few big handfuls of wood chips in water for 30 minutes to 1 hour. Pour 1 cup of the broth into a clean spray bottle.
- Light a charcoal chimney starter full of briquettes. Once they’re ashed over, 15 to 20 minutes, spread them to one side of a charcoal grill. Close the lid and wait until the temperature stops going up. It should be about 225 degrees F, if not, move the coals around or add or remove coals to get the correct temperature. Drain a small handful of chips and scatter them over the coals Place the grill grate over the coals and place the meat on the opposite side of the coals.
- Smoke the meat, adding more briquettes and chips as needed to maintain 225 degrees F, until an instant-read thermometer inserted into the thickest part of the roast reads 165 degrees F, 4 to 6 hours (see Cook’s Note). Each time you add coals, quickly spray the meat with broth and turn it over.
- For the peppers and onions: Scatter the peppers and onions in an 8-by-10-inch disposable aluminum pan or other grill-safe pan. Sprinkle them with the paprika, cumin, garlic powder, 1 1/2 teaspoons salt and several grinds of pepper. Drizzle with the olive oil and broth and toss well.
- Fill another 8-by-10-inch disposable aluminum pan or other grill-safe pan with the remaining 2 cups stock. When the meat reaches 165 degrees F, quickly place it in the tin and wrap the top tightly with foil. Add enough coals to get the grill temperature to 250 degrees F and place the meat in the tin on the opposite side of the coals. Place the peppers and onions over the coals. You no longer need to add chips, just coals, to keep the temperature at 250 degrees F. Continue to cook until the meat reaches 200 to 203 degrees F; the meat should be so tender that you can stick a knife in it with little resistance. The timing will vary, but it can take anywhere from another 3 to 4 hours. Rewrap the tin well every time you check the meat. When you add coals, stir the peppers and onions and cook them until they are very tender, adding a little stock if they begin to burn; the peppers and onions may be done before the meat.
- Once the meat reaches 200 to 203 degrees F, remove the pan from the grill and let it stand, still wrapped, for 30 minutes.
- To serve, unwrap the meat and reheat it if needed. Shred the meat with 2 forks and serve it with the juices and with the peppers and onions.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 346 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 687 mg |