Smoked Chuck Roast (+ Secret Ingredient)

Sliced smoked chuck roast on a serving sheet for beef chuck roast recipes list.

Smoked Chuck Roast (+ Secret Ingredient)

Smoked Chuck Roast rivals even the most tender cut of beef when cooked low and slow, just like our Sous Vide Chuck Roast and Sous Vide London Broil. This smoked beef roast recipe leaves you with juicy slices of beef infused with a bold smoky flavor.

Course Dinner, Lunch

Cuisine American

Keyword Beef Chuck Roast, Smoked Beef, Smoker Recipes

Prep Time 5

Cook Time 4 15

Resting 30

Total Time 4 50

Servings servings

Calories 138kcal

Author Darcey Olson

Cost $18

Equipment

Charcoal Grill

Ingredients

2-4 Lb chuck roast
1-2 Tbsp beef bouillon paste
2-3 Tbsp Montreal steak seasoning

Instructions

Season The Chuck Roast

Rub the beef bouillon 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 roast, 1-2 Tbsp beef bouillon 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.

Resting

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.

Notes

Nutritional information does not include beef bouillon as it varies from brand to brand.

Nutrition