Smoked Chuck Roast rivals even the most tender cut of beef when cooked low and slow. This smoked beef roast recipe leaves you with juicy slices of beef infused with a bold smoky flavor.
Smoked Beef Roast
Beef chuck roast has little marbling, therefore can be a tough cut of beef when not prepared properly. It’s why making a chuck roast in oven oftentimes doesn’t yield ideal results.
Smoking chuck roast allows the muscle to break down and the fat to render leading to a perfectly tender smoked chuck steak.
Smoked Beef Chuck Roast
Chuck roast originates from the shoulder of the cow, a highly active muscle group. Since it’s a highly used muscle, the cut has minimal intramuscular fat. Less fat = less tenderness.
Chuck roast on the smoker is an excellent way to extract the softness hidden within this tough cut of beef. As you can see from the below picture, there is very little fat on the outside of the roast needing to be trimmed.
The smoked chuck roast ingredients list is short and sweet:
Smoked Pot Roast
You can absolutely smoke a chuck roast to make a smoked pot roast! To make, just follow these recipe card variations:
When the internal temperature of the roast reaches your desired temp, remove it and follow the “resting” instructions detailed below. While the roast is resting, you can smoke the vegetables.
To smoke the vegetables, add 2 cups of beef broth, sliced carrots and diced potatoes to a disposable aluminum foil pan. Place on the smoker and cook for approximately one hour until the vegetables are soft. Remove and serve with the smoked chuck roast.
There are two routes you can take in terms of final internal temperature; one produces sliceable chuck roast while the other temperature produces shreddable chuck roast.
Sliced Chuck Roast – cook until the internal temperature reaches 195°F.
Pulled Style Chuck Roast – cook until the internal temperature reaches 205°F.
Reference our Beef Temperature Chart if you’re unsure of the temp. you should go with.
To smoke a chuck beef roast, cook by temperature, not time. Anticipate a cook time of approximately 1.5 hours per pound when cooked at 250°F. Add time for your desired rest period as well.
How To Smoke Chuck Roast
This smoked chuck roast recipe works great on a pellet/electric smoker or manual smoker using charcoal or wood. We provide instructions for both methods. Just make sure you have the supplies called out below.
Charcoal – Pre-heat the coals until just washed over. Dump them in the center of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.
Pellet/Electric Smoker (Chuck roast on pellet grill) – Pre-heat the grill to 225° F. Follow the manufacture’s instructions to get an even smoke. Traeger Chuck Roast is amazing!
- Energy Source – Charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Water Bottle – Use it to spritz the roast while cooking. We use an inexpensive spray bottles from Amazon.
- Thermometer – Always use a meat thermometer. Our go-to digital thermometer is the Thermaworks Dot.
- Aluminum Foil (or peach butcher paper)
The smoke should compliment the smoked beef roast, not overpower it. As such we stick to cherry wood, apple wood, pecan or oak. If you enjoy a deep hit of smoke you can go with hickory; beef roast can take it.
If you’re into dry brining beef, go ahead and slather with the beef bouillon paste and Montreal steak seasoning and place in the refrigerator covered for up to 24 hours in advance.
Dry brining will help draw the excess water from the roast and then reverse course to infuse the seasoning back into the meat. It will help enhance the flavor and help tenderize by breaking down the muscle fibers.
Note – do not dry brine over 24 hours as the meat will become mushy.
Wrapping the roast is uber important to keep it juicy. You can utilize either aluminum foil or peach butcher paper. We’ve used both and don’t find a huge difference in the bark when using aluminum foil; the roast isn’t in the foil long enough to soften the bark.
If you’re uber particular about the bark, go with peach butcher paper to be safe. Again, there isn’t a big enough difference to purchase a roll if you don’t already have it on-hand.
As with most smoked beef recipes, and even Smoked Pork Loin, resting is a key aspect to ensure a juicy chuck roast! You can actually rest the meat for up to 2 hours, with extra steps.
Short Rest Period – Place the smoked chuck roast, still wrapped in foil with the thermometer in place, on the kitchen counter or microwave and let rest for up to 20 minutes.
Long Rest Period – Place the smoked chuck roast, still wrapped in foil with the thermometer attached, in an over or smoker set to 180°. Let rest for up to 2 hours. Alternatively, you can place in a cooler.
Smoking A Chuck Roast Tips
- Always use a thermometer. You want to cook based on temperature not time. Our go-to digital thermometer is the Thermaworks Dot. It never fails.
- Spritz the meat with water or apple cider vinegar every 45-60 minutes to ensure moisture.
- Slice thin and against the grain. I repeat. Slice thin and against the grain.
Side Dish Ideas
Anything goes when it comes to beef recipes. Here are our favorite:
Wine – Bordeaux, Cabernet Sauvignon, Merlot, Syrah, Malbec, Tempranillo
Chuck Roast Recipes
- 2-4 Lb chuck roast
- 1-2 Tbsp beef boullion paste
- 2-3 Tbsp Montreal steak seasoning
Season The Chuck Roast
- Rub the beef boullion paste generously over the roast. The larger the roast, the more you'll need. Start with 1 Tbsp and move up from there.2-4 Lb chuck roast1-2 Tbsp beef boullion paste
- Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you'll need. Start with 2 Tbsp and move up from there. This can be done up to 24 hours, in advance.2-3 Tbsp Montreal steak seasoning
Smoke The Chuck Roast
- Pre-heat the smoker to 250°F and load with your wood or pellet of choice.
- Transfer the meat to the smoker and close the lid. Smoke until the internal temperature of the roast reaches 160°F. Optional - spritz with water or apple cider vinegar every 45-60 minutes.
- Remove the roast and wrap in aluminum foil or peach butcher paper. If using aluminum foil add 1/2 cup of water or beef broth before sealing. Smoke until the internal temperature reaches your preferred temperature:Sliced Chuck Roast - cook until the internal temperature reaches 195°F.Pulled Style Chuck Roast - cook until the internal temperature reaches 205°F.
- Short Rest Period - Place the smoked chuck roast, still wrapped in foil with the thermometer in place, on the kitchen counter or microwave and let rest for up to 20 minutes.Long Rest Period - Place the smoked chuck roast, still wrapped in foil with the thermometer attached, in an over or smoker set to 180°. Let rest for up to 2 hours. Alternatively, you can place in a cooler.