We are kicking things off with a smoked beef chuck roast and trying the celery seed smoke ring trick. It’s time to fire up the Masterbuilt smoker again and toss in some Pecan chips to get this smoke started.
Buy the new version of my Smoker on Amazon: https://amzn.to/3qHNxCx
Masterbuilt MB20073519 Bluetooth Digital Electric Smoker with Broiler
Bluetooth Smart technology allows you to control temperature, lighting, monitor meat temperature, and power your smoker on or off.
- Four chrome-coated smoking racks
- Patented side wood chip loading system to add wood chips without opening smoker door and losing heat
- Built-in meat probe thermometer for perfect results every time
- Thermostat temperature control for even, consistent smoking
The Meat:
~2lb Beef Chuck Roast
The Rub Recipe:
1/2 tsp. Steak Seasoning
1/2 tsp. Chili Powder
1/2 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/4 tsp. Black Pepper
1/4 tsp. White Pepper
Coat beef and cover in plastic in refrigerator overnight
The Smoke
-Heat up smoker to 250 degrees
-Put in beef and then set smoker to 225 (heated higher for heat escape from opening door and less catch up time to get back to temp)
-Spritz: Rice Wine Vinegar (I used rice wine vinegar which has kick but some sweetness as well) and spritz after each hour
-Once beef is around 160 degrees wrap tightly in two layers of foil.
-Push the temp up to 250 degrees to finish. The plan is to get between 190-200 degrees.
-Once the 190-200 degree temp is reached, pull the beef and put in oven or somewhere to allow it to rest (that’s not in the smoker). It is ideal to leave it rest in the tinfoil dish covered.
-After resting, slice into the beef and enjoy
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