Ingredients:

  • 1 Chuck Steak (2–2.5 lb / 900g – 1.1 kg), trimmed of excessive silver skin and hardened fat chunks
  • 2 Tbsp Coarse Black Pepper (freshly cracked or ground)
  • 1 Tbsp Coarse Kosher Salt (or flaky sea salt)
  • 1 tsp Garlic Powder
  • ½ cup (120 ml) Low-Sodium Beef Broth
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • Wood chunks or chips (Oak, Hickory, or Pecan are ideal)

Instructions:

  1. Trim the Steak: Carefully trim any hard, thick pieces of surface fat and the tough silver skin from the chuck steak. Pat the steak thoroughly dry with paper towels.
  2. Apply the Rub: Combine the salt, pepper, and garlic powder in a small bowl. Apply the rub evenly and generously to all sides of the steak, pressing gently to ensure it adheres well.
  3. Chill and Dry: Place the seasoned steak uncovered on a wire rack over a baking sheet. Refrigerate for at least 1 hour, or ideally up to 4 hours. This aids in forming the 'bark' (hardened crust).
  4. Preheat the Smoker: Set up your smoker (pellet or offset) using your chosen wood. Stabilize the temperature to a consistent 225°F (107°C). Aim for thin, blue smoke.
  5. Start Smoking: Place the chuck steak directly on the smoker grate. Insert a wireless probe thermometer into the deepest part of the meat, avoiding any large pockets of fat.
  6. Smoke Unwrapped: Smoke the steak undisturbed until the internal temperature reaches 150–160°F (65–71°C). This usually takes 3 to 4 hours. The exterior should be dark mahogany brown with a firm, rough bark.
  7. Monitor the Stall: Expect the temperature to slow dramatically or completely halt around 150°F (65°C)—this is 'the stall.'
  8. Prepare the Wrap: Lay out two large sheets of heavy-duty foil or un-waxed Pink Butcher Paper. Combine the beef broth and Worcestershire sauce (The Texas Crutch Braising Liquid).
  9. Wrap the Steak (The Crutch): Once the meat hits 160°F (71°C), remove it from the smoker. Place it onto the foil/paper. Pour half of the braising liquid over the top. Seal the package tightly.
  10. Return to Smoker: Place the wrapped steak back into the 225°F (107°C) smoker. Continue cooking.
  11. Check for Doneness: Cook until the internal temperature reaches 200–205°F (93–96°C). The meat should feel incredibly tender when probed, offering very little resistance, like poking butter.
  12. The Crucial Rest: Remove the steak from the smoker (still in its wrap). Place the entire wrapped package inside an empty, clean cooler or wrap it in a thick towel. Rest for a minimum of 45 minutes, up to 1 hour. This allows the muscle fibers to relax and redistribute the juices.
  13. Slice and Serve: Carefully unwrap the Smoked Chuck Steak. Collect the rich liquid accumulated in the wrap and pour it over the meat. Slice the chuck steak against the grain into thick slices (about ½-inch) and enjoy.