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!
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.
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.
How To Smoke A Chuck Roast
- Season the chuck roast with kosher salt, coarse black pepper and garlic powder evenly on all sides.
- 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.
- Spritz the roast with beef broth every 1 hour during this time.
- 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.
- 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.
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!
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!
More Delicious Recipes For Your Smoker
- Smoked Meatloaf
- Smoked Chicken Wings
- Smoked Queso
- Smoked Mac and Cheese
- Smoked Corn on the Cob
- Smoked Pork Butt
- Smoked Chicken Legs
- 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.
- 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.
- 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.
- 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.
Amount Per Serving Calories 558Total Fat 35gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 18gCholesterol 188mgSodium 1249mgCarbohydrates 3gFiber 1gSugar 1gProtein 58g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!