Slow-smoked until tender and juicy, this Smoked Beef Chuck Roast is served with a (surprisingly easy) Maple Bourbon BBQ Sauce!
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A couple of weeks ago, Laura, Robbie and I spent the long Labor Day weekend at Stratton Mountain Resort in Vermont. (Longtime readers might remember that we visited Stratton Mountain last Autumn, too.) Stratton Mountain is a ski resort located in southwestern Vermont…hold up, ski resort? In early September? Yes! As I’ve said before, ski resorts are one of the best kept summer vacation secrets! Think about it. The resorts have plenty of lodging and dining option, and those ski slopes? They become great hiking trails and gentle hills in the summer.
This year, we traveled up to Stratton with one of Laura’s coworkers and his wife. We’ve become great friends, and they often come over for casual Friday night game nights. After one of these recent game nights, Laura and I were sipping on our coffee the next morning, and we realized that it would be fun to spend the long weekend together, too. So we coordinated schedules and made it happen! (The board games came along, too, but we actually found ourselves just hanging out and talking in the condo instead.)
Speaking of condo, we stayed in a 2-bedroom condo in Hearthstone Lodge at Stratton Mountain. The condo was spacious with a large back deck that overlooked nearby mountains. A cold front passed through the area while we were there, and I definitely enjoyed my morning coffee on the porch. There’s nothing better than a crisp, quiet morning in the mountains with a mug of coffee in hand! All in all, this was a great way to travel with friends while still having our own space.
Over the weekend, Stratton Mountain hosted a Blues, Brews and BBQ event, and this was a fun way to spend the afternoon! We sampled beers from at least a dozen different local breweries while we sat back and listened to 3 different blues bands. Oh, and there may or may not have been a couple of smoked brisket sandwiches in the mix, too! Tasty food, delicious beers, good friends — what else do you need?
Smoked Beef Chuck Roast with Maple Bourbon BBQ Sauce
Needless to say, the entire weekend was a trip that all 5 of us will remember for quite a while! Inspired by the Blues, Brews and BBQ event, I came back home and decided to whisk up a maple barbecue sauce. Have you ever made homemade BBQ sauce? It’s actually quite easy! I decided to take the maple bbq sauce idea to the next level by adding a bit of bourbon in there. This Maple Bourbon BBQ Sauce is a little bit sweet, a little bit spicy and a little bit smoky. And the unique kick from the bourbon just adds another fun layer of flavor. In short, this BBQ sauce is delicious!
A couple months ago, I heard about the idea of smoking a chuck roast (aka chuck roll or chuck-eye steak). Yup, this is indeed the same cut of beef that you use for making pot roasts in the winter. But we’re heading into Autumn, and that’s the best time of the year for smoking if you ask me! Whenever I smoke meat (be it brisket, pulled pork, etc.), I get up early on a weekend morning to prep the smoker. Once that’s done, I sit back on the porch with a cup of coffee, and I just enjoy the weather. It’s cold enough to need a light jacket, and that freshly brewed cup of coffee is nothing short of perfection. Add in the smell of the smoker heating up, and you’ve got the start to a perfect Fall day! (Are you noticing a theme here with coffee and Autumn mornings?)
But back to this smoked chuck roast. I’d been waiting for the right time to give this one a shot, and so this past weekend I decided the time had arrived. After all, I had that Maple Bourbon BBQ Sauce waiting in the fridge…and a good BBQ beef sandwich is one of my favorites! I picked up a 9.5-pound bone-in chuck eye steak from my local butcher, and I got that bad boy on the smoker at around 8am.
From the size of it, you might think it would take forever to smoke. I was pleased to discover that this smoked beef chuck roast was finished by mid-afternoon. From there, I just shredded/chopped the smoked beef up and then mixed it with some of that BBQ sauce. Woah! Talk about flavor!
If you’re looking for a fun weekend getaway for either a couple or a small group, definitely check out Stratton Mountain, VT! Our group of 4 adults and 1 Robbie (2-years old) found plenty of things to do to keep us entertained for the weekend. We spent the days either at the Blues, Brews and BBQ festival or just wandering around the village. In the evenings, we retired back to our condo with board games and drinks. Although he was a bit skeptical at first, Robbie loved the gondola ride up to the top of the mountain! The memories of a weekend trip spent with good friends, good music and good food are hard to beat. And that doesn’t even include the beautiful views of southern Vermont from the top of Stratton Mountain!
So whether you’re thinking about a quick weekend getaway this Fall or a full-on family trip next year, keep Stratton Mountain, Vermont on the list! Vermont produces more maple syrup than any other state in the US. So once that vacation is booked, I suggest whipping up a batch of this Maple Bourbon BBQ Sauce to get you excited about your trip! Cheers, friends!
Smoked Beef Chuck Roast with Maple Bourbon BBQ Sauce
For the Beef
For the Beef
- Using a small bowl, combine the spices for the rub. Generously apply rub to all sides of chuck roll; let sit at room temperature for an hour or in refrigerator overnight.
- Preheat smoker to 225°-250°F.
- Once the smoker has reached a stable temperature, add the wood chunks directly to the coals. Put the grate in place and place the chuck roll on top. Insert a probe thermometer into the center of the chuck roll, close the lid, and walk away.
- Occasionally check the temperature of the smoker to ensure it stays within 225°-250°F.
- When the internal temperature of the chuck roll reaches 165°F, remove the beef and place in the disposable aluminum pan. Pour the stock into the pan and cover the pan with foil; place pan back on the smoker.
- When the internal temperature of the chuck roll reaches ~195°F-200°F, remove from the smoker. Leave the chuck roll in the aluminum pan and let it rest for at least 30 minutes before shredding.
- Shred/chop the chuck roll into smaller pieces.
- To serve, layer smoked beef on sandwich rolls and top with maple bourbon bbq sauce.
For the Maple Bourbon BBQ Sauce
- Using a medium saucepan, add all ingredients; stir until well combined. Place over medium heat and bring to a simmer, stirring often. Continue simmering for 10-15 minutes, stirring occasionally.
Disclosure: We received a complementary stay at Stratton Mountain Resort as part of this post. However, all opinions are my own. Thank you for supporting the brands that support Spiced!