Smoked chuck roast is cheaper than prime rib, easier to get along with than brisket, and easier to come by in the grocery store.
A smoked chuck roast would be a great way to impress guests at your holiday party. Besides the fact that it’s a little different from ordinary holiday meats, beef chuck is cheaper than prime rib or beef tenderloin, easier to get along with than brisket, and is a lot easier to come by in the grocery store.
Follow our guide to take ordinary pot roast to a new level by smoking it like a brisket!
What is A Chuck Roast?
A chuck roast is a cut of beef from the cow’s shoulder. This cut of meat has superb marbling. However, chuck comes from the exercised shoulder area of the cow; it can be tough if not cooked properly. A chuck roast benefits from slow cooking to break down the tough connective tissue of the meat, making it fall apart tender and flavorful. It’s perfect for slow cooking, making it ideal for placing 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 plan on feeding a half pound of meat per adult guest and a quarter pound per child. Of course, just in case, having an extra pound of meat is always a good idea.
Select a roast with a bright, white marbling of fat throughout the meat. Fat is the key to the meat’s tenderness, juiciness, and flavor.
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.
Beef Rub: Use a beef rub to help you achieve a “flavorful bark” on the surface of the meat. Many use a mixture of kosher salt, black pepper, and garlic. You can use your favorite brisket rub or make our recipe found HERE.
Grill or Smoker: David smoked chuck roasts on his Weber Kettle charcoal grill and his Weber Smokey Mountain Cooker. You should follow the same principles and treat the chuck roast like a brisket, no matter what grill or smoker you use.
Charcoal: if using a charcoal grill, then you’ll need charcoal. We recommend using a charcoal chimney to get it hot.
Wood: use wood chunks or wood chips to smoke your roast. Chuck roast is like a brisket, and it takes on smoke well. We recommend Mesquite. Other options include post oak, pecan, hickory, or cherry wood.
Water Pan: we highly recommend placing a water pan underneath the meat to help stabilize and maintain your cooking temperature.
Meat Thermometer: Use a probe thermometer and/or an instant-read thermometer
Wrapping: You will need heavy-duty aluminum foil or butcher paper to wrap the meat once you get the desired bark. (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. The recipe card at the end of this post provides detailed instructions with times and temperatures.
#1 Prepare the Chuck Roast for Smoking
You’ll want to tie up the meat before rubbing it so you don’t knock off the rub while trussing it.
Truss The Meat: Secure chuck roast with 1 to 2 pieces of twine tied around the circumference of the meat and 3 to 4 pieces going around the width at 1 to 1 ½ inch intervals, making a grid pattern with the twine.
Rub The Meat: Rub the beef rub onto the chuck roast on all sides.
If making homemade beef rub, combine all the ingredients in a small bowl; stir with a whisk to mix and remove clumps. – Learn more about rubs HERE!
#2 Prepare the Grill or Smoker
- If using wood chips, soak a few handfuls for about 30 minutes in water before placing them on the coals.
- Preheat the smoker or charcoal grill to 250 degrees F. Use only half as much charcoal as usual to maintain this low temperature. (A half chimney-full.)
- If using a charcoal grill, set it up for indirect heat using a 3-zone split fire with a drip pan of water directly underneath the meat to help maintain and stabilize 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 prepared chuck roast onto the center of the hot grate, over the drip pan filled with water, and insert temperature probes (if using).
Toss a few dry wood chunks or a handful of soaked wood chips onto the hot coals; cover and allow the beef to smoke. David uses dry wood chunks. The dry wood chunks provide a quick, intense smoke that increases the heat.
Bring the temperature up to 225-250 degrees F, using the grill or smoker vents, charcoal, and wood to regulate the temperature. You will need to add fresh coals and more wood almost every hour for at least the first 3-4 hours.
#4 Low and Slow Smoke
Check the smoker’s hourly temperature, staying as close to 225-250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke.
Wrapping the Smoked Chuck Roast
Smoke the chuck roast until a nice dark mahogany “bark” (outside crust) forms. At this point, the meat’s internal temperature is usually between 165-180 degrees F.
Remove the meat and wrap it tightly in heavy-duty aluminum foil or pink butcher paper. Then return the wrapped meat to the pit. Reinsert the temperature probe to help monitor the temperature. At this point, you do not need to add any more wood to the coals.
Wrapping the meat will stop the chuck roast from taking on any more smoke flavor, and it also allows you to stoke up the heat to finish the cook. It also helps with tenderness.
#5 Testing For Doneness
Once the meat is wrapped and placed over indirect heat, you can crank up the grill’s heat to about 350 degrees F for the remainder of the cook.
- Cook the chuck roast until the internal temperature reaches 205 degrees F. Cook time can take anywhere from 4 to 8 hours, depending on the weight of the meat and the amount of heat put under it.
- Monitor the temp with a probe thermometer and use an instant-read thermometer, such as a ThermapenOne, to help double-check for doneness.
- It is important to remember that the meat’s internal temperature can increase by 5-10 degrees even after removing it from the grill.
#6 Holding and Resting
Remove the roast from the offset smoker. Leave the beef wrapped tightly in foil or butcher paper, wrap it in a clean towel, and place it inside a cooler to rest for at least 1 hour.
Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juice.
#7 Slicing the Smoked Chuck Roast
Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil for about 15 minutes to cool to less than 150 degrees F.
- Don’t slice until the last possible minute. The smoked chuck roast dries out quickly once it is cut.
- When you are ready, start by cutting off and discarding the twine.
- With a sharp chef’s knife, slice the chuck roast thinly against the grain, about ⅛ to ¼-inch thick. For best results, slice only what you are serving, leaving the remaining meat whole.
#8 Serving the Smoked Chuck Roast
Perfectly cooked meat should be moist and juicy. You can serve it sliced on a plate or as a sandwich. If you wish, drizzle some sauce (cheese or BBQ sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends.
We made sandwiches with the slices for this smoked chuck roast and topped them with a homemade Beer Horseradish Cheddar Cheese Sauce.
Recipe Tips
- If you have time, wrap the roast in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the roast immediately is ok, but sitting in the fridge for several hours allows the rub to penetrate the meat.
- Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer. David uses a Thermoworks Smoke™ probe thermometer. It has two channels, one for the meat and one for the smoker, with remote control. David is in love with it. The remote control saves him a lot of worrying about the smoker’s temperature. The alarm sounds each time it falls below the ideal smoking temperature. If you are a serious pit master, we highly recommend it.
- Store leftover smoked chuck in an airtight container for up to 3 days or freeze for up to 6 months.
What to Serve With Smoked Chuck Roast
Serve any of your favorite side dishes with this entre. Here are some of our favorites:
- Potato Salad
- Coleslaw
- Grilled Brussels Sprouts
- Quick Collard Greens
- Grilled Potato Wedges
- All Types of Salads
We hope you will use this step-by-step guide to smoke a beef chuck roast to enjoy with your family and friends. You’ll love this recipe and especially the cost savings!
Get smokin’!
Smoked Chuck Roast
Useful Equipment:
- Mesquite Wood Chunks Post oak, pecan, hickory, or cherry wood are also great for smoking beef.
Ingredients
What You’ll Need
- 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
- ½ teaspoon cayenne pepper (use less if you do not like spicy food)
- 1 teaspoon oregano
- ½ teaspoon chili powder
- 2 teaspoons garlic powder
Instructions
#1 Prep the Chuck Roast for Smoking
- Secure chuck roast with 1 to 2 pieces of twine tied around the circumference of the meat and 3 to 4 pieces going around the width at 1 to 1 ½ inch intervals, making a grid pattern with the twine.
- Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. Rub the spice rub onto the chuck roast on all sides. (see notes)
#2 Prep the Smoker
- If using wood chips, soak a few handfuls for about 30 minutes in water before placing them on the coals.
- Preheat the smoker or charcoal grill to 250 degrees F. Use only half as much charcoal as usual to maintain this low temperature. (A half chimney-full.)
- If using a charcoal grill, set it up for indirect heat with a drip pan (A disposable pan works great!) of water directly underneath the meat to help maintain and stabilize the temperature.
#3 Smoking the Chuck Roast
- When the coals are ready to cook, place the prepared chuck roast onto the center of the hot grate, over the drip pan filled with water, and insert temperature probes (if using). Toss a few dry wood chunks or a handful of soaked wood chips onto the hot coals; cover and allow the beef to smoke.
- Bring the temperature up to 225-250 degrees F, using the grill or smoker vents, charcoal, and wood to regulate the temperature. You will need to add fresh coals and more wood almost every hour for at least the first 3-4 hours.
#4 Low and Slow
- Check the smoker’s hourly temperature, staying as close to 225-250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke.
Wrapping the Smoked Chuck Roast
- Smoke the chuck roast until a nice dark mahogany “bark” (outside crust) forms. At this point, the internal temperature of the meat is usually somewhere around 165-180 degrees F.
- Remove the meat and wrap it tightly in heavy-duty aluminum foil or pink butcher paper. Then return the wrapped meat to the pit. Reinsert the temperature probe to help monitor the temperature. You do not need to add any more wood to the coals, and you can stoke up the grill or smoker to 350 degrees F for the remainder of the cook.
#5 Testing For Doneness
- Cook the chuck roast until the internal temperature reaches 200-205 degrees F. The cook time can take anywhere from 4 to 8 hours. Monitor the temp with a probe thermometer and use an instant-read thermometer to help double-check for doneness.It is important to remember that the meat’s internal temperature can increase by 5-10 degrees even after removing it from the grill.
#6 Holding & Resting
- Remove the roast from the offset smoker. Leave the beef wrapped tightly in foil or butcher paper, wrap it in a clean towel, and place it inside a cooler to rest for at least 1 hour.
#7 Slicing the Chuck Roast
- Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil for about 15 minutes to cool to less than 150 degrees F.
- Don’t slice until the last possible minute. The chuck roast dries out quickly once it is cut. When you are ready, start by cutting off and discarding the twine. With a sharp chef’s knife, slice the chuck roast thinly, against the grain, about ⅛ to ¼-inch thick. For best results, slice only what you are serving.
#8 Serving the Chuck Roast
- Perfectly cooked meat should be moist and juicy. You can serve it sliced on a plate or as a sandwich. If you wish, drizzle some sauce (cheese or BBQ sauce) and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends.
Notes
- If you have time, wrap the roast in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the roast immediately is ok, but sitting in the fridge for several 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.
- Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer. David uses a Thermoworks Smoke™ probe thermometer. It has two channels, one for the meat and one for the smoker, with remote control. David is in love with it. The remote control saves him a lot of worrying about the smoker’s temperature. The alarm sounds each time it falls below the ideal smoking temperature. If you are a serious pit master, we highly recommend it.
- Store leftover smoked chuck in an airtight container for up to 3 days or freeze for up to 6 months.
Anonymous says
I will certainly try this! Yum!
The Mountain Kitchen says
Please let us know how it turns out! We were pleased with ours! 🙂
frugal hausfrau says
Love this idea – I’ve never smoked (or had) a smoked Chuck roast and it sounds delish! And you’re right about the price~ 🙂 Happy Holidays!
Mollie
The Mountain Kitchen says
Thanks Mollie. Happy Holidays to you too! It was delicious. I highly recommend doing this!
Patrons of the Pit says
Couldn’t have done it better myself. Good to see young David enjoying his Weber Smokey Mountain. I remember the days when he had no such privilege. he just bugged you for one, I think you said. Now finally, there is smoke curling off the mountain proper, and man oh man, what a sammich! Golly. Nicely executed. This post was of course, right up my smoke tinted alley! Very nicely done.
Merry Christmas to you and David. Hope all is well out yonder!
PotP
The Mountain Kitchen says
Thank you so much PotP! Yes, David is enjoying his Smokey Mountain, but hasn’t had a lot of time to use it and it has been way to dry on the mountain for fire of any kind. Luckily we had some much needed rain before he fired it up to smoke this chuck roast. The new thermometer is really cool! Check it out when you get the chance.
I will pass on your kind words oh great Pit Masters. Merry Christmas to you and yours from our Mountain to your… frozen tundra? 😉
D&D
Frank Zabotsky says
It would be nice if you had a printable reciepe so I could print it out and keep for futire use
The Mountain Kitchen says
Frank, thanks for pointing that out. I will add one tonight!
Dana @ IveGotCake says
Wooooooo!!
The Mountain Kitchen says
Ah huh! ?
Annie@GiveMeMeatloaf says
Stop it right now. This looks too good to be true! We’ve never tried this – and it’s going on my must-have list as soon as the snow thaws in June! I’m reposting on FB!
The Mountain Kitchen says
Annie, why wait until June. Move the grill next to the hot tub!! Thanks for the FB love! ?
Chris Queen says
I came across your site today and in due timing!! I’m smoking my first chuck roast tomorrow and I’m super excited about it! I’ll be doing the cooking process basically the same as ya’ll did, but I’m going to brine my roast overnight in some Guinness Stout and a homemade rub!! The fiance’ is out of town for a week so like the old saying goes “when the cat’s away the mice must play!!” Thank you for sharing your experience on what seems to be a delicious time!!
Chris Q.
Summerville, SC
The Mountain Kitchen says
Hi Chris! I’m so glad you took the time to drop in a comment. Beer never hurt anything! You’ve made me hungry. I wish you the best with your chuck roast! 😀
Debbie
Ken Kader Sr. says
I Did this today! Happy Fourth of July 2017 and thank you for the tips>
The Mountain Kitchen says
Hi Ken! So glad you liked this recipe and the tips. I love hearing from people who try the recipes we post. Happy 4th and enjoy the smoked chuck roast!
richard l ferguson says
looks very good im going to try
The Mountain Kitchen says
Great Richard! Hope you’ll share your experience!
Jesse says
I’m a bit confused why you wrap at 190, then put it back in for 2 hours at 225-250 (the same temp its been cooking). Isn’t this just going to ramp the internal temp up way beyond 200-205?
I know some people say wrap it in and put it in a cooler for two hours, or lower the temp (or put it in an oven) at 175-200, I can see this so it maintains the temp… or as is commonly done with brisket wrap at 160-165 and the continue to cook to 190, but I don’t see what this method buys.
What am I missing? Why wrap at 190 then cook at the same temp for another 2 hours?
The Mountain Kitchen says
Hi Jesse. The ideal done temperature for a smoked chuck roast is about 200 degrees F. After wrapping in foil, David lets the smoker temperature drop as well, so there is no additional heat only a steady cool down. Feel free to wrap earlier, but a lower done temperature will cause chewier meat.
Erica says
Hi there! I would love to read your recipe and try it but I think something went bisserk with your typestyle. The blog part is fine but the actual recipe part is all squished together so it’s almost like decoding to try to read I. Any chance f having you email it to me?maybe it’ll be more readable that way..
Thanks!
Erica
The Mountain Kitchen says
Hi Erica! Sorry for the weird glitches with the recipe card. I will email you a copy of the recipe. Thanks for bringing this to my attention!
nancyc says
Looks delicious!
Bo says
Made this was very very good -the cheese. Will smoke another one soon.
The Mountain Kitchen says
Hi Bo! So glad to hear you liked the chuck roast. Thank you for your comment!
frugal Hausfaru says
I’ve never had smoked chuck but it makes perfect sense! This is reallly a gorgeous roast – and I’m going to be trying it this summer. What a fantastic way to get smoked beef on the table and brisket these days is so pricey!
The Mountain Kitchen says
Hi Mollie! Thanks, yes Chuck is a great alternative to pricy brisket. I hope you enjoy it! 😊
Ron Watson says
I’ve done this 4 times and each time was perfect. I rub my roast with Kent Rollin’s Red River Ranch original seasoning before smoking and if it was! any better I couldn’t stand it! Thanks
The Mountain Kitchen says
Thank you so much for your comment and 5-Star rating on the Smoked Chuck Roast recipe. I’m so glad you like it!
Jody Morton says
Plan on making this on Saturday for our 28th wedding Anniversary in our new smoky mountain smoker. This will be our second smoke in it. Last weekend we made ribs and they were delicious! Were excited to use this recipe. Could you email it to me for my recipe book please. I will let you know how it turns out.
The Mountain Kitchen says
Hi Jody! I’m delighted to hear that you are going to make this for your anniversary. This is a great recipe and I know it will turn out great for you! At the top of the post, you should see a “PRINT RECIPE” Button right under the main photo. You should be able to print the recipe out. I will send you a digital pdf just in case. Enjoy the chuck roast, and HAPPY ANNIVERSARY!
A. Fitz says
Thank you.
Question: Is mesquite better for Beef?
The Mountain Kitchen says
Hi there! You are so welcome. Mesquite has a bold intense earthy flavor that is ideal for most red and dark meats. David and I like mesquite smoked beef the best, it’s our favorite! However, you can use milder wood smoke from oak, hickory maple, pecan, alder, cherry, or apple. It’s all about personal preference.
chris says
FAN-FRICKINTASTIC. 100% recommended.
The Mountain Kitchen says
So glad you loved the Smoked Chuck Roast, Chris. Thank you so much for taking the time to comment and rate the recipe!
Emily says
Absolutely delicious! Thank you for sharing this amazing recipe!
The Mountain Kitchen says
Emily, I’m so glad you liked it. Thanks for your feedback!
Ralph in Redmond says
#6 Holding
Remove the chuck roast from the smoker wrap it in double-layer of heavy-duty aluminum foil; return to the smoker for at least 1 hour maintaining an internal smoker temperature between 225 to 250 degrees F.
During the holding phase – do you also lower the smoker’s cooking temperature from the original 225 degrees???
The Mountain Kitchen says
Hi Ralph! Yes, at this point you’d just let the fire die down. It might be about out by the time you take the meat off. Good question!