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Smoked Chuck Roast – turn classic pot roast into something that is tender, melt in your mouth, smoky and delicious! Way more affordable and easier to cook than brisket, but almost as tasty.
When I think of chuck roast I normally think of the classic Sunday dinner pot roast or making French Dip Sandwiches. But it is one of the best and easiest cuts of meat to smoke and turn into something really special. Not only is it easy to make, it is an affordable cut of meat to buy, so it is great to make for a crowd.
When you make smoked beef chuck roast it is very reminiscent of the flat part of a brisket. It is not quite as fatty as the point, but the texture and taste is very similar. Not only can brisket be very expensive, it takes a LOT of practice to master cooking. So a chuck roast is a much easier and affordable way to get that flavor!
You really want to cook chuck roast low and slow, so you break down the fat and connective tissue and get a tender cut of meat.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chuck Roast – I always keep an eye out for when it is on sale and buy then and have in the freezer for later.
- Kosher Salt
- Coarse Black pepper
- Garlic Powder
- Beef Broth
- Onion
To make this as much like a brisket as possible, we season it what is called “Texas Style”. That means that you use equal parts kosher salt and coarse black pepper, and adding the little bit of garlic powder is optional. It is hit or miss if you see it in every Texas Style recipe, but it is common enough that it is accepted.
How To Smoke A Chuck Roast
- Season. Season the chuck roast with kosher salt, coarse black pepper and garlic powder evenly on all sides.
- Smoke. Place the roast directly on the grates of the smoker at 225º and cook for 3-4 hours, until it reaches an internal temperature of 160º F.
- Spray. Spritz the roast with beef broth every 1 hour during this time. You want to make sure the roast doesn’t dry out, and this will help.
- Finish Cooking. Place a cut onion and 2 cups of beef broth into a disposable aluminum pan. Add the chuck roast and cover. Cook for an additional 3-4 hours until it reaches 205º F. This make sure the roast gets nice and tender while still having that smokey flavor.
- Serve. Remove from smoker and let rest for 15 minutes before slicing to serve.
How Long To Smoke Chuck Roast
It takes 7-8 hours to smoke chuck roast at 225º F. You want the internal temperature to reach 205º F before removing and serving. The chuck roast starts smoking directly on the grates for a few hours, until it reaches 160º. At this point the meat reaches the “stall” and it is put in a pan with onions and beef broth and covered to finish cooking. This process keeps the meat moist so it doesn’t dry out as it finishes cooking.
When you are smoking meat you really need to go by temperature not time. If there is anything I have learned with smoking it is that every single cut of meat is different. One chuck roast is not the same as the next. So use your thermometer for the best experience.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
What To Serve With Chuck Roast
It is time to rethink chuck roast and make it all year round. It shouldn’t just be in the winter for Sunday dinner. Make it for your next weekend get together this summer, and trust me you will not be disappointed!
- Classic Potato Salad
- Slow Cooker Baked Beans
- Smoked Potatoes
- Instant Pot Corn On The Cob
- BLT Pasta Salad
More Delicious Recipes For Your Smoker
- Smoked Meatloaf
- Smoked Chicken Wings
- Smoked Queso
- Smoked Mac and Cheese
- Smoked Pork Butt
- Smoked Chicken Legs
Smoked Chuck Roast
Ingredients
- 3 pound chuck roast
- 1 Tablespoon kosher salt
- 1 Tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 3 cups beef broth, divided
- 1 large onion, sliced
Instructions
- Preheat smoker to 225º F.
- Season chuck roast evenly with salt, pepper and garlic powder.3 pound chuck roast, 1 Tablespoon kosher salt, 1 Tablespoon coarse black pepper, 1 teaspoon garlic powder
- Place chuck roast on the smoker and cook for 3-4 hours, until an internal temperature of 160º F.
- Place 1 cup of beef broth in a spray bottle and spray roast every hour while it is cooking.3 cups beef broth
- Add sliced onions and 2 cups of beef broth into the bottom of a disposable aluminum pan. Once roast reaches 160º F add it to the pan and cover with foil.1 large onion
- Continue to cook for 3-4 more hours until it reaches an internal temperature of 205º.
- Remove from the smoker and let rest for 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can it be moved to the oven while covered during the last phase? I don’t see how leaving it on the smoker makes sense. Thanks!
There are plenty of reasons why it can make sense to leave it on the smoker. But if you want to, and it works with the rest of what you are making, yes you can. Set your oven to the same temperature as the smoker, and you can keep it cooking in there.
Hi Erin, I’ve been smoking now for about 6yrs and I would love to try your recipe, what woodchip flavor would you recommend for this recipe. And thank you for sharing your recipe with us.
I like to use a blend of some kind. Often times I use a “Competition Blend” or I mix something like Apple and Oak of my own together.
I haven’t made this yet, but it sounds delicious. But a 1 gram serving size? Is that a typo?
It serves 6, based on the amount made. 1 serving is 558 calories