Smoked Chuck Roast is a great affordable and quick alternative to smoked brisket. This beef roast is rubbed with a simple Texas style rub and slow cooked on a smoker to give a tender, juicy meat that slices up perfectly to be served as a weeknight dinner, or a fun swap for your usual Sunday Roast!

All about this Smoked Chuck Roast…

  • Juicy and Tender: slow cooking this beef roast at a low temperature ensures that we are getting a tender bite to this meat.
  • Affordable: when compared to other cuts of meat (i.e. brisket) this a more affordable cut that can used to feed the family! Even though it’s more affordable, we can still dress it up and cook it like a brisket and get similar results!
  • Quick and Easy: when compared to smoked brisket, which can take 18 hours or longer, this cut of beef roast can be smoked and cooked in 6-8 hours depending on size, making it a great option for weekdays to have for dinner. Using a pellet smoker is basically a set it and leave it cooking method, letting you continue with your day while this meat cooks.

Ingredients Needed:

Ingredients needed to make a smoked chuck roast.

Notes on some ingredients:

  • Salt and pepper: use a coarse grind of both of these, this helps the seasoning stick to the meat and give that glorious bark on the outside.
  • Chuck Roast: This is a cut from the upper shoulder/neck and can be a fairly tough piece of meat, which is why it is best when cooked low and slow.
  • Beef Broth: after smoking we will braise the meat to ensure a tender, juicy finish. If you want to add to the broth you can, options would include: wine, herbs, coffee, beer.

How to Make (step-by-step):

Spice rub for smoking a roast, and showing it rubbed into a chuck roast before smoking.
  • Step 1: Prepare the dry rub by combining the seasonings.
  • Step 2: Allow the meat to sit out at room temperature for 30-45 minutes. Then liberally coat both sides of meat with the dry rub. Pat the rub into the meat using your hands. No binder is needed, however if you prefer you can use a bit of oil or mustard.
Chuck roast in a smoker at the beginning, and after developing a deep red color from the smoke.
  • Step 3: Place the meat on the grates in a smoker that has been preheated to 225 degrees F. Smoke for approximately 4 hours until the internal temperature registers 165 degrees Fahrenheit.
  • Step 4: After smoking to 165 degrees F you will notice a deep red coloring to the meat. Prepare a baking tray with 2 cups of beef broth. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.
  • Step 5: At this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smoker’s temperature to 250 degrees F. If using the smoker, use a disposable baking tray to prevent permanently blackening your nice baking pans. If using the oven feel free to use either option.
  • Step 6: Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours. Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.
Smoked chuck roast in a baking tray with a small amount of broth and foil for braising.

Expert Tips:

  • Cook to Temperature not Time: when smoking meats it’s crucial to use an internal temperature probe to track the internal temperature. This allows the collagen in the meat to break down and melt into gelatin. This keeps the meat tender. Overcooking can dry out the meat, undercooking can leave you with a tough piece of meat.
  • Choice of Wood: Beef can handle using strong flavored woods. Pairing a strong wood like Oak or Hickory with a sweeter wood like Apple, Cherry works well. Other options include Pecan or Maple. Beef is a great meat to use different woods on.
  • Seasoning: Texas BBQ is classic and allows the meat to shine, this is accomplished by using minimal seasonings. Salt and pepper commonly referred to as a dalmatian rub, is the most common rub used. This recipe just adds a bit of garlic. Another addition to consider is paprika which helps add to the red coloring of the meat as it smokes. Use equal parts salt to pepper and grab a coarse grind of each, this helps it stick to the meat.

FAQ’s:

How long does it take to smoke a chuck roast?

It depends on the size of the roast you are using. Be sure to use an internal thermometer probe to ensure proper cooking. Always cook to temperature and not time when smoking meats. A general rule of thumb is that it will take 2 hours per pound at 225 degrees F.

How do I cook this meat to shred and not slice?

If you want to shred the meat, you will need to increase the internal temperature possibly up to 210 degrees F. Check the meat between 203-210 until it is easily shreddable.

What do I serve with smoked chuck roast?

This beef roast is easily paired with creamy mashed potatoes, roasted Tex Mex potatoes, creamed corn, baked beans, classic southern coleslaw, Texas BBQ style potato salad, or any other grilled vegetable and fresh fruit.

Sliced smoked chuck roast.

More Texas BBQ Recipes:

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

Platter of smoked chuck roast sliced and served with juices.

Smoked Chuck Roast (Texas Style)

5 from 16 votes
This smoked chuck roast yields a tender, juicy meat! Slow cooked at a low temperature, this smoked beef roast is the perfect weeknight family dinner or a twist on your usual Sunday Roast.

Ingredients

  • 3-4 pounds chuck roast
  • 1 tablespoon coarse salt
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon granulated garlic
  • 2 cups beef broth, unsalted

Instructions

  • Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.
  • Preheat the Smoker: Preheat your smoker to 225°F using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes.
  • Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.
  • Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.
  • Smoke: place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165 degrees Fahrenheit.
  • Prepare baking tray: pour 2 cups of beef broth into the a 9×13 disposable baking tray. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.
  • Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smoker’s temperature to 250 degrees F.
  • Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours.
  • Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.
  • Remove the roast from the pan and the cooking liquid. Slice the roast against the grain, and spoon over some of the liquid for serving.

Notes

  • Salt and pepper: use a coarse grind of both of these, this helps the seasoning stick to the meat and give that glorious bark on the outside.
  • Chuck Roast: This is a cut from the upper shoulder/neck and can be a fairly tough piece of meat, which is why it is best when cooked low and slow.
  • Beef Broth: after smoking we will braise the meat to ensure a tender, juicy finish. If you want to add to the broth you can, options would include: wine, herbs, coffee, beer.

Nutrition

Calories: 415kcal, Carbohydrates: 1g, Protein: 44g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 1644mg, Potassium: 802mg, Fiber: 1g, Sugar: 1g, Vitamin A: 29IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 5mg
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