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Platter of smoked chuck roast sliced and served with juices.
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5 from 7 votes

Smoked Chuck Roast (Texas Style)

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.
Prep Time1 hr
Cook Time7 hrs
Total Time8 hrs
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 415kcal
Author: Serene
Cost: 3.79


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


  • 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 9x13 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.


  • 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.


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