Smoked Chuck Roast

4.54 from 41 votes
Jump to Recipe

This post may contain affiliate links. Please see my disclosure policy

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!

sliced beef chuck roast on cutting board


What Is Chuck Roast

Chuck roast is often called pot roast. It is a large cut of meat near the shoulder area of the cow, above where the brisket is from. It is usually a well marbled cut of meat, but it has a lot of connective tissue that can make it a rather tough and dry if not cooked properly.

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. You will often see it used in crock pot recipes as well, because it cooks all day at a lower temperature.

chuck roast on smoker

Can You Smoke Chuck Roast

Absolutely! It is the perfect candidate for smoking. Anything that is tough and needs time to cook is great for the smoker, because you can cook at such a low temperature. Plus smoking imparts so much flavor, that it really makes chuck roast shine.

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.

What You’ll Need

  • Chuck Roast
  • Kosher Salt
  • Coarse Black pepper
  • Garlic Powder
  • Beef Broth
  • Onion

It is great to buy chuck roast when it is on sale, because the rest of the ingredients you already have on hand. So you can make this at any time if you have roast in your freezer.

chuck roast in pan with onions and beef broth

How To Smoke A Chuck Roast

  1. Season the chuck roast with kosher salt, coarse black pepper and garlic powder evenly on all sides.
  2. 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.
  3. Spritz the roast with beef broth every 1 hour during this time.
  4. 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.
  5. Remove from smoker and let rest for 15 minutes before slicing to serve.
smoked beef chuck roast sliced

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!

smoked chuck roast on cutting board

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!

collage of sliced beef chuck roast and chuck roast cooking on the smoker

More Delicious Recipes For Your Smoker

close up sliced chuck roast
4.54 from 41 votes

Smoked Chuck Roast

By Erin
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.
Prep: 5 minutes
Cook: 7 hours
Total: 7 hours 5 minutes
Servings: 6


  • 3 pound chuck roast
  • 1 Tbsp kosher salt
  • 1 Tbsp coarse black pepper
  • 1 tsp garlic powder
  • 3 cups beef broth, divided
  • 1 large onion, sliced


  • Preheat smoker to 225º F.
  • Season chuck roast evenly with salt, pepper and garlic powder.
    seasoned chuck roast on baking tray
  • 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.
    spraying chuck roast with 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.
    covered chuck roast on smoker
  • 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.


Serving: 1g | Calories: 558kcal | Carbohydrates: 3g | Protein: 58g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 1249mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 558
Like this recipe? Leave a comment below!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP
? Lots of different E-Books for sale. Or you can buy me a
to say thanks!


About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

    1. 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.