Texas BBQ Style Chuck Roast

Texas BBQ style chuck roast embodies the bold flavours and slow-cooking techniques that Texas barbecue is celebrated for.

Using a chuck roast, a cut known for its rich marbling and flavour, this recipe brings the essence of Texas BBQ to your backyard, offering a hearty dish that’s perfect for gatherings or a family dinner. The slow-smoked process ensures a tender, succulent roast that’s packed with flavour, making it a hit for any barbecue lover.

INGREDIENTS

1 chuck roast 3kg+
For the Rub:
- 3 tablespoons coarse salt
- 3 tablespoons black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust according to heat preference)
For the Mop Sauce (Optional):
- 1 cup apple cider vinegar
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper

METHOD

1. Prepare the Chuck Roast:

Mix the rub ingredients together and apply generously to all sides of the chuck roast.

2. Preheat Your Smoker:

Preheat your smoker to 120°C. For authentic Texas flavour, use oak or hickory wood chips or chunks.

3. Smoke the Chuck Roast:

Place the chuck roast on the smoker grates. Close the lid and let it smoke, maintaining a consistent temperature.

4. Apply the Mop Sauce (Optional):

If using, combine all the mop sauce ingredients in a bowl. After the first hour of smoking, mop (or gently brush) the chuck roast with the sauce every hour. This helps to keep the meat moist and adds an extra layer of flavor.

5. Continue Smoking:

Continue smoking the chuck roast until it reaches an internal temperature of 88-96°C, which typically takes about 6-8 hours depending on the size of the roast and the consistency of your smoker temperature.

6. Rest the Chuck Roast:

Once the chuck roast reaches the desired internal temperature, remove it from the smoker and wrap it in butcher paper or foil. Let it rest for at least 30 minutes to allow the juices to redistribute throughout the meat.

7. Slice or Shred:

Unwrap the chuck roast. It can be sliced against the grain for serving, but if it’s tender enough, you might prefer to shred it with forks, making it perfect for sandwiches, tacos, or serving alongside traditional BBQ sides.

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Native Breed Beef – Whole Chuck – 5kg

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Native Breed Beef – Chuck Roast

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Serving Suggestions:

Texas BBQ style chuck roast, with its deep, smoky flavours and tender texture, pairs beautifully with a variety of sides, drinks, and even desserts that complement its richness and balance the meal. Here are some perfect pairings:

Sides:

Cornbread: A Southern classic, cornbread provides a slightly sweet contrast to the savoury, smoky meat.
Coleslaw: The crispness and tanginess of coleslaw cut through the richness of the BBQ, refreshing the palate.
Baked Beans: Smoky, sweet, and hearty, baked beans are a traditional BBQ side that matches well with the meat's robust flavours.
Potato Salad: A creamy potato salad with a mustard or mayonnaise base offers a cool, creamy texture that contrasts nicely with the chuck roast.
Macaroni and Cheese: Creamy and rich, it’s a comforting side that’s always a hit alongside BBQ dishes.
Grilled Vegetables: Grilled asparagus, zucchini, or bell peppers add a light, smoky side that complements the main dish without overwhelming it.

Desserts:

Pecan Pie: The sweetness and nuttiness of pecan pie make it a delightful finish to a BBQ meal.
Peach Cobbler: A warm peach cobbler, with its sweet and tart flavours, provides a comforting end.
Apple Pie: Classic and universally loved, apple pie’s sweet and slightly tart flavour cleanses the palate after a hearty meal.

When choosing what to serve with Texas BBQ style chuck roast, aim for a mix of flavours and textures that will complement the meat without competing with it. The goal is to enhance the dining experience, providing a satisfying balance that makes each component of the meal shine.

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Pairings

Beers:

Amber Ale: Its caramel notes and mild bitterness can complement the smokiness of the BBQ without overpowering it.
Porter or Stout: The roasted malt flavours in these beers echo the char and depth of the smoked meat, making for a harmonious pairing.
Pale Ale: The hoppy bitterness of a pale ale can cut through the richness of the chuck roast, refreshing the palate.

Wines:

Zinfandel: With its bold fruit flavours and hints of spice, Zinfandel can stand up to the robust flavours of the BBQ.
Shiraz/Syrah: Offers dark fruit flavours and peppery notes that complement the smokiness and spice of the chuck roast.
Cabernet Sauvignon: The tannins in a Cabernet Sauvignon can help cut through the fat of the meat, while its rich berry flavours pair well with the BBQ sauce.

Spirits:

Bourbon: The sweet, smoky, and sometimes spicy flavours of bourbon mirror the complex taste profile of BBQ, making it an excellent choice for those who prefer a stronger drink.
Rye Whiskey: Its spicy and fruity notes can add an interesting contrast to the deep flavours of the meat.
Tequila (Añejo): Aged tequilas offer a smoothness and complexity that can surprisingly complement the smokiness of BBQ.

Non-Alcoholic Options:

Iced Tea: Sweet or unsweetened, iced tea is a classic BBQ pairing that offers refreshment and can help cleanse the palate.
Lemonade: The acidity and sweetness of lemonade work well against the rich and savoury flavours of the chuck roast.
Sparkling Water: For a simple, refreshing option, sparkling water with a squeeze of lime or lemon lifts the flavours of the meal without adding sweetness or alcohol.