This perfectly smoked chuck roast is prepared with beef using a straightforward garlic and herb butter rub, which creates the most flavorful bark. The ideal dish for any event, any time of year!
At least once a week as children, we consumed southern-style pot roast, roasted green beans, and creamed potatoes. You just cant beat a good Sunday pot roast. Traditionally, pot roast is prepared in an oven or crockpot. However, have you ever prepared a smoked chuck roast? This is now my “go-to” technique.
A chuck roast can be smoked in the same way as this smoked prime rib and this whole smoked chicken, and the process is simple, affordable, and requires little fuss. And the smoker puts in all the effort, smoking it slowly and thoroughly.
Youre going to love the juicy and tender meat. And the crust that forms as a result of the smoking process is among the most flavorful. These smoked garlic potatoes, smoked green beans with bacon, and this smoked macaroni and cheese pair amazingly well with it, and since the smoker is already going, you might as well smoke some side dishes to serve with it![feast_advanced_jump_to]
What is A Chuck Roast?
A cut of beef from the cow’s shoulder is called a chuck roast. This cut of meat has superb marbling. Chuck, however, comes from the cow’s exercised shoulder area, and if cooked incorrectly, it can be tough. Slow cooking a chuck roast softens the meat’s tough connective tissue, making it fall-apart tender and flavorful. It’s excellent for slow cooking, so you should put it on your grill or smoker.
What You’ll Need To Smoke A Chuck Roast
Meat: Beef chuck roasts can range from 2-5 pounds. You should prepare to feed each adult guest half a pound of meat and each child a quarter pound of meat. Of course, it’s always a good idea to have an extra pound of meat on hand, just in case. Choose a roast that has bright white fat marbling throughout the meat. The meat’s tenderness, juiciness, and flavor are all dependent on fat.
Butcher’s Twine: A raw chuck roast is floppy, and the intramuscular fat and connective tissue are the only things holding the meat together. When you cook the roast, the fat, and tissues melt. We recommend tying the meat up with butcher’s twine to hold the meat together and make it easier to transfer the meat to the cutting board when it is done. You can find Butcher’s Twine on Amazon HERE.
Use a beef rub to help the surface of the meat develop a “flavorful bark.” Many people mix kosher salt, black pepper, and garlic together. You can make our recipe found HERE or use your preferred brisket rub.
Grill or smoker: David used both his Weber Smokey Mountain Cooker and Weber Kettle charcoal grill to smoke chuck roasts. No matter what grill or smoker you use, you should adhere to the same guidelines and prepare the chuck roast similarly to how you would a brisket.
Charcoal: if using a charcoal grill, then you’ll need charcoal. We recommend using a charcoal chimney to get it hot.
Wood: To smoke your roast, use wood chunks or wood chips. Like brisket, chuck roast readily absorbs smoke. We recommend Mesquite. Other options include post oak, pecan, hickory, or cherry wood.
Water Pan: To help stabilize and maintain your cooking temperature, we strongly advise putting a water pan underneath the meat.
Meat Thermometer: Use a probe thermometer and/or an instant-read thermometer
Once you’ve achieved the desired bark, you’ll need to wrap the meat in heavy-duty aluminum foil or butcher paper. (Keep reading to find out what that is. ).
How to Smoke A Chuck Roast
Here’s a basic overview of our smoked chuck roast recipe. Detailed instructions with times and temperatures are provided in the recipe card at the end of this post.
#1 Prepare the Chuck Roast for Smoking
To prevent the rub from coming off while trussing the meat, tie it up before applying the seasoning.
Truss The Meat: Using 1 to 2 pieces of twine, secure chuck roast by tying it around its circumference and 3 to 4 pieces, spaced 1 to 1 1/2 inches apart, around its width.
Rub the Meat: Cover the chuck roast on all sides with the beef rub. If making homemade beef rub, whisk the ingredients together in a small bowl to combine and break up any clumps. – Learn more about rubs HERE!.
#2 Prepare the Grill or Smoker
- If using wood chips, saturate a few handfuls in water for approximately 30 minutes before adding them to the coals.
- Preheat the smoker or charcoal grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full. ).
- If you’re using a charcoal grill, set it up for indirect heat with a 3-zone split fire and place a drip pan of water underneath the meat to help regulate and maintain the temperature. A disposable pan is great for this grill setup.
#3 Smoking the Chuck Roast
When the coals are ready to cook, place the chuck roast on the hot grate in the center, on top of the water-filled drip pan, and insert the temperature probes, if applicable.
Throw a few dry wood chunks or a few wood chips that have been soaked in water onto the hot coals; cover and let the beef smoke. David uses dry wood chunks. The dry wood chunks give off a quick, strong smoke that raises the temperature.
Using the grill or smoker vents, charcoal, and wood to control the temperature, raise the temperature to 225–250 degrees F. For at least the first three to four hours, you will need to add more wood and fresh coals almost every hour.
#4 Low and Slow Smoke
Keep the smoker’s temperature between 225 and 250 degrees F at all times by checking it every hour. Unless you need to add more charcoal or wood to maintain the temperature and smoke, resist the urge to open the lid.
Wrapping the Smoked Chuck Roast
The chuck roast should be smoked until a beautiful dark mahogany “bark” (outside crust) appears. The internal temperature of the meat is typically between 165 and 180 degrees F at this point.
Remove the meat and tightly wrap it in pink butcher paper or heavy-duty aluminum foil. Then return the wrapped meat to the pit. Reinsert the temperature probe to help monitor the temperature. You don’t need to add any more wood to the coals at this time.
By wrapping the meat, you can prevent the chuck roast from absorbing any more smoke flavor and increase the heat to complete the cooking. It also helps with tenderness.
#5 Testing For Doneness
You can increase the heat of the grill to about 350 degrees F for the remainder of the cook once the meat has been wrapped and placed over indirect heat.
- Cook the chuck roast until it reaches 205 degrees Fahrenheit. Depending on the weight of the meat and the amount of heat applied to it, the cooking time can range from four to eight hours.
- Use a probe thermometer to check the temperature and an instant-read thermometer, such as a ThermapenOne, to help confirm when something is done.
- It’s crucial to keep in mind that even after the meat has been taken off the grill, its internal temperature can rise by 5 to 10 degrees.
#6 Holding and Resting
Remove the roast from the offset smoker. Place the beef in a cooler, tightly wrapped in foil or butcher paper, a clean towel, and allow it to rest for at least an hour.
By allowing some carryover cooking, which helps melt tough connective tissue, holding helps tenderize. The foil holds the food, allowing the surface areas that have dried out during cooking to absorb some of the juice while capturing the natural au jus for use in a sauce.
#7 Slicing the Smoked Chuck Roast
Remove the foil-wrapped chuck roast from the smoker. To cool the meat to less than 150 degrees F, carefully unwrap the layers of foil, transfer it to a cutting board, and tent with foil for about 15 minutes.
- Don’t slice until the last possible minute. After being cut, the smoked chuck roast quickly dries out.
- When you are prepared, begin by cutting the twine off and removing it.
- Slice the chuck roast thinly, against the grain, to a thickness of 1/8 to 14 inch using a sharp chef’s knife. Slice only what you are serving, leaving the remaining meat whole, for best results.
#8 Serving the Smoked Chuck Roast
Perfectly cooked meat should be moist and juicy. It can be sandwiched or served sliced on a plate. If desired, drizzle some sauce (cheese or BBQ sauce) and serve slices of flat with chunks of burnt ends arranged around them like a deck of cards.
We used the smoked chuck roast slices for sandwiches, and we made a homemade beer horseradish cheddar cheese sauce to put on top.
- If you have the time, wrap the roast in plastic wrap and allow it to cure for at least four hours or even overnight in the refrigerator. While smoking the roast right away is acceptable, letting it rest in the refrigerator for a few hours allows the rub to penetrate the meat.
- It’s imperative to know the temperature of your grill, so if it lacks a temperature gauge, buy a digital BBQ thermometer. David uses a Thermoworks Smoke™ probe thermometer. It has two remote-controlled channels: one for the smoker and one for the meat. David is in love with it. He spends less time worrying about the smoker’s temperature thanks to the remote control. Every time it drops below the recommended smoking temperature, an alarm goes off. We strongly advise it if you’re a serious pit master.
- Smoked chuck leftovers can be frozen for up to six months or kept for up to three days in an airtight container.
What to Serve With Smoked Chuck Roast
Serve any of your favorite side dishes with this entre. Here are some of our favorites:
We wish you the best of luck as you follow these instructions to smoke a beef chuck roast for your loved ones and friends to savor. You’ll love this recipe and especially the cost savings!.
- 5 pound beef chuck roast (3 to 5 pound)
Beef Rub – Use your favorite or make the following.
- 1 tablespoon salt
- 2 teaspoons black pepper
- Cayenne pepper, 12 teaspoon (use less if you don’t like spicy food)
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 2 teaspoons garlic powder
#1 Prep the Chuck Roast for Smoking
- When securing chuck roast, create a grid pattern with the twine by wrapping one to two pieces around the meat’s circumference and three to four pieces around the meat’s width at intervals of one to one and a half inches.
- In a small bowl, combine all the rub ingredients; whisk to combine and break up any clumps. On all sides, rub the chuck roast with the spice mixture. (see notes).
#2 Prep the Smoker
- If using wood chips, saturate a few handfuls in water for approximately 30 minutes before adding them to the coals.
- Preheat the smoker or charcoal grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full. ).
- If using a charcoal grill, position it for indirect heat with a drip pan of water directly beneath the meat to help regulate and maintain the temperature (a disposable pan works great!).
#3 Smoking the Chuck Roast
- When the coals are ready to cook, place the chuck roast on the hot grate in the center, on top of the water-filled drip pan, and insert the temperature probes, if applicable. Throw a few dry wood chunks or a few wood chips that have been soaked in water onto the hot coals; cover and let the beef smoke.
- Using the grill or smoker vents, charcoal, and wood to control the temperature, raise the temperature to 225–250 degrees F. For at least the first three to four hours, you will need to add more wood and fresh coals almost every hour.
#4 Low and Slow
- Keep the smoker’s temperature between 225 and 250 degrees F at all times by checking it every hour. Unless you need to add more charcoal or wood to maintain the temperature and smoke, resist the urge to open the lid.
Wrapping the Smoked Chuck Roast
- The chuck roast should be smoked until a beautiful dark mahogany “bark” (outside crust) appears. The internal temperature of the meat is typically between 165 and 180 degrees F at this point.
- Remove the meat and tightly wrap it in pink butcher paper or heavy-duty aluminum foil. Then return the wrapped meat to the pit. Reinsert the temperature probe to help monitor the temperature. You can stoke up the grill or smoker to 350 degrees F for the remainder of the cook without adding any more wood to the coals.
#5 Testing For Doneness
- Chuck roast should be cooked until it reaches an internal temperature of 200 to 205 degrees F. The cooking time can range from four to eight hours. Use a probe thermometer to check the temperature and an instant-read thermometer to help confirm when something is done. It’s crucial to keep in mind that even after the meat has been taken off the grill, its internal temperature can rise by 5 to 10 degrees.
#6 Holding & Resting
- Remove the roast from the offset smoker. Place the beef in a cooler, tightly wrapped in foil or butcher paper, a clean towel, and allow it to rest for at least an hour.
#7 Slicing the Chuck Roast
- Remove the foil-wrapped chuck roast from the smoker. To cool the meat to less than 150 degrees F, carefully unwrap the layers of foil, transfer it to a cutting board, and tent with foil for about 15 minutes.
- Don’t slice until the last possible minute. The chuck roast dries out quickly once it is cut. When you are prepared, begin by cutting the twine off and removing it. Slice the chuck roast thinly, against the grain, to a thickness of 1/8 to 14 inch using a sharp chef’s knife. For best results, slice only what you are serving.
#8 Serving the Chuck Roast
- Perfectly cooked meat should be moist and juicy. It can be sandwiched or served sliced on a plate. If desired, drizzle some sauce (cheese or BBQ sauce) and serve slices of flat with chunks of burnt ends arranged around them like a deck of cards.
- If you have the time, wrap the roast in plastic wrap and allow it to cure for at least four hours or even overnight in the refrigerator. While smoking the roast right away is acceptable, letting it rest in the refrigerator for a few hours allows the rub to penetrate the meat.
- Always focus on the internal temp of the meat vs. the time. Cook time can vary, especially the size of the roast.
- It’s imperative to know the temperature of your grill, so if it lacks a temperature gauge, buy a digital BBQ thermometer. David uses a Thermoworks Smoke™ probe thermometer. It has two remote-controlled channels: one for the smoker and one for the meat. David is in love with it. He spends less time worrying about the smoker’s temperature thanks to the remote control. Every time it drops below the recommended smoking temperature, an alarm goes off. We strongly advise it if you’re a serious pit master.
- Smoked chuck leftovers can be frozen for up to six months or kept for up to three days in an airtight container.
Smoked Beef Shoulder Roast – How to Smoke a Beef Shoulder Roast
FAQ
How long does it take to smoke a shoulder roast?
As a general rule, you should smoke it for 90 minutes per pound at 225°F. This implies that smoking a 4-pound pork shoulder will take about 6 hours. Plan for 1 hour and 15 minutes per pound instead if you’re using a different temperature, like 250°F.
What temperature do you smoke a shoulder roast?
It takes the beef shoulder clod 12 to 16 hours to smoke it to an internal temperature of 195 to 200 degrees Fahrenheit.
How long does it take to smoke a beef shoulder?
Stock the smoker’s steam pot with wood or pellets and add water to it. Place the chuck roast on a preheated smoker and cook it for three to three hours at 225°F. 5 hours. Start by probing it in the thickest part of the cut, and if it registers 160°–165°F, remove it from the grill.