I really didn't know what to call this concoction except DELICIOUS! I've cook dozens upon dozens of chuckies over the years, braising most on the stovetop. I've been smoking them since I took up my latest backyard addiction. They are so flexible for just about anything you want to do with them.
I put this recipe together for the Super Bowl but my wife and I were a bit under the weather so we really didn't chow down on this until the next day. Big mistake. This chuckie was awesome! People walking by my office at work after I heated the smoked roast in the microwave kept saying "OMG that smells delicious! What is that?" I'm probably going to make another this weekend.
I got the idea to inject with seasoned butter from one of Jeff's recipes, the seasoning rub idea online, and came up with the rest of the salsa/jalapeno/pickling juice idea as I was trying to figure out what liquid to add to the wrapped portion of the smoke. It was a total shot in the dark that came out fantastic! Very savory with a bit of a kick.
This is a great "quick" recipe. Smoking at 280F mine reached 200F in just under 4 hours on the smoker, then I let it rest covered with towels a couple hours. It could have been served sooner if needed.
Here's the recipe:
1 stick butter, salted
1/2 Tbs Creole seasoning (or any salt-based seasoning salt with tiny ingredients that won't clog your injector)
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 Tbs dried Mexican oregano (you can use regular oregano if that's what you have)
1 1/2 tsp chile powder
1 tsp kosher salt
3 1/2 lbs boneless beef chuck roast
1 cup fresh salsa
1/2 can pickled jalapenos and carrots, including 1/2 can of the juice.
1. Blend the rub spices.
2. Rinse and dry the chuck roast.
3. Add the creole or seasoning salt to the butter then melt together.
4. Inject the roast with the seasoned butter about every 1" deep into the roast.
5. Sprinkle the roast with the rub, using all the rub.
6. Prepare the smoker using mesquite, hickory, or any of the stronger woods.
7. Heat smoker to 250F-300°F.
8. Place the roast on the smoker.
9. Once you hit the stall with an internal temperature between 150-160°F, place the roast in a double layer of heavy duty aluminum foil then add the salsa, canned jalapenos, and the juice to the roast. Seal the foil tightly and put it back on the smoker. Put the temp probe through the foil to track the internal temperature.
10. Cook for a couple of more hours or until the meat internal temperature is about 200°F for thick slicing, 205 for shredding.
11. Pull the roast off the smoker, leaving it wrapped, then cover it with towels, letting it rest for 60 minutes or more.
12. Slice or shred the meat, saving the juices to spoon over the meat.
13. Eat as is or serve with tortillas and guacamole, pico gallo, and salsa.