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Smoked Prime Rib Roast. Smoked Beef Chuck Roast On Pellet Grill. This Smoked Chuck Roast is tender, juicy, and full of flavor. The key to this recipe is to cover the roast in a flavorful rub, then cook the roast slowly over low heat so that the flavors can build up and the meat stays moist.
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Beef brisket is best prepared using moist or dry heat. It becomes tender and savory with long, slow cooking or braising. Slow smoking with aromatic mesquite, apple or hickory wood is a favorite cooking method of barbecue restaurants. Once smoked, this cut of meat is easily carved into uniform slices. Beer Braised Brisket with Mustard Sauce Recipe:
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Blot the meat strips with a paper towel to remove any remaining moisture. Preheat the smoker to 175-185 degrees F. Place the meat strips on a wire rack or directly onto the grates and smoke for 1-2 hours. Check the jerky for doneness every 30 minutes.
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Mix the marinade ingredients together in a large bowl. Add your meat to he marinade, cover and place in the fridge overnight. Next day set your smoker to 160°F. Place the meat on to wire racks and smoke for 2 hours, then remove and place into the dehydrator at 160°F for a further 5-6 hours.
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Prepare your marinade by mixing all ingredients except for beef in a bowl. Stir until completely mixed. In a storage bag, add your sliced beef and marinade mixture, ensuring all beef is submerged in the mixture. Remove as much air as possible from the bag, then seal and refrigerate for 12-24 hours.
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In a small bowl, combine kosher salt, garlic powder, onion powder, and coarse black pepper to create the dry rub mixture. Drizzle olive oil over the roast and rub it all over. Sprinkle the dry rub evenly on all sides of the roast, pressing it in. Preheat the pellet smoker to 225-250°F (107-121°C).
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Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
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Beef ribs are one of the more common cuts to smoke. Ribs tend to come out tender and delicious in the smoker because the connective tissues and fat render and make the meat moist while slow cooking. But not all rib cuts are equal - some are better for smoking than others. Picking the Best Beef Ribs. The best ribs for smoking are the chuck ribs.
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Cook Time: 10-14 hours. Preferred Smoke Wood: Oak, Cherry, Hickory, Pecan. Target Internal Temperature: 205°F. Try to pick a cut with a strong graining presence, a good layer of fat, and a tender texture. Pro tip: When looking for the best cut of brisket, hold the piece of meat up a little.
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Smoke. Smoke your roast at 225ºF (107ºC). Allow the beef roast to smoke for approximately 30 minutes per pound, or 2 hours in the case of this 4-pound eye of round roast. Remove. Remove the smoked roast beef when the internal temperature reaches your desired level of doneness, as noted in the section below.
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To smoke chuck roast, liberally season with salt and pepper and let the meat rest for up to a day to absorb the flavor. Then, smoke the chuck roast unwrapped for about three hours. Wrap it in foil or butcher paper to preserve the moisture and smoke at a low temperature for another hour.
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Instructions. Preheat your smoker to 235°F following your smokers manufacturers instructions, using your favorite wood chips or pellets. Fill your meat injector with the beef broth. You want to thoroughly jab the roast to get as much broth inside as possible.