Comments on: Smoked Chuck Roast {A Step-By-Step Guide

By: The Mountain Kitchen

The Mountain Kitchen — Fri, 28 Jul 2023 18:54:59 +0000

In reply to Ron K. Awesome, Ron! Thank you for taking time to review this recipe.

By: Ron K

Ron K — Sat, 22 Jul 2023 00:41:54 +0000

Wow, what an amazing recipe. Tender, juicy, flavorful. I certainly understand it was not a brisket but honestly you could have easily fooled me and I’m sure most others. Mine got to temperature a little early so I wrapped it and put it in a cooler for 2 hours. It was still 155 degrees when I pulled it out so let it cool down a bit more before cutting. Again wow. Wish I was able to post a pic, it would make your mouth water.

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 04 Dec 2022 16:07:40 +0000

In reply to Katlan. Awesome, Katlan! So glad to share our recipe with you. Thanks for the great feedback!

By: Katlan

Katlan — Sat, 03 Dec 2022 03:41:23 +0000

Made this tonight and smoked it for about 4 hours and let it rest for about 30 min. My pellet smoker is tiny so everything always cooks way faster than recipes say. I served it on King’s Hawaiian Pretzel Buns with the Horseradish Beer Cheese linked above. I added Swiss cheese slices leftover from another recipe and it was an excellent addition. My fiancé said it was amazing and insisted we eat the leftovers tomorrow for lunch. My brother said, “It slaps”. High praise from a Gen Z. Thank you for sharing!

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 07 Nov 2022 17:08:33 +0000

In reply to Don. Hi Don! Sorry for the confusion. We need to make a few updates to this recipe. Treat this the same way you would a brisket. Since this recipe was written, we wrap the roast after we get the color on the bark we like (a rich mahogany color) and stoke up the heat, so it gets done a little faster. Remove from the smoker between 195-200 degrees and hold - the temp should shoot up to the ideal 205 degrees F. Hope this helps!

By: Don

Don — Mon, 07 Nov 2022 02:09:14 +0000

looks interesting but directions about holding are confusing. Do you get meet to 190 and then cook for another hour wrapped or pull it some temp before (Say 160) and finish wrapped which is what I do with brisket.

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 22 Jun 2022 19:45:32 +0000

In reply to Paya. Sorry for the delayed response. A good rule of thumb is 1 hour per pound, so a 2.5-pound recipe should take around 2.5-3 hours. It's good to have a meat thermometer handy to measure the temp. Always go by temperature vs the amount of time. Thanks!

By: Paya

Paya — Sun, 19 Jun 2022 22:37:47 +0000

Hi! I only have a 2.5 pound roast. Would the time be cut in half or still
About the same?

By: J Cam from Oklahoma

J Cam from Oklahoma — Thu, 10 Mar 2022 14:43:13 +0000

I used these instructions to smoke my first chuck roast in a pellet grill. I used a therm pro to monitor the grill temp and meat temp for the 1st time. The final results were amazing. The whole family was thrilled with the results. In order to save some pellets, I modified the instructions just a bit. After wrapping the meat in foil, I baked it in the oven at 225 for one hour.

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 23 Jan 2022 16:05:59 +0000

In reply to Karen. Hi Karen, just use the same principles for time and temperature while keeping in mind that it will likely cook a lot quicker. Keep a check on the internal meat temperature, and you'll do fine! Enjoy the chuck!

By: Karen

Karen — Sun, 23 Jan 2022 14:02:07 +0000

Hoping to try this for the first time today. The butcher shop only had roasts that were 2.0 and 2.5 lbs. I bought both roasts and would like to cook both. Any suggestions on how to be successful with this recipe on such smaller cut of chuck roast?

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 24 Aug 2021 14:52:36 +0000

In reply to Tom Wipf. Awesome, Tom!

By: Tom Wipf

Tom Wipf — Mon, 23 Aug 2021 02:36:18 +0000

Wrapping @ 160°like pork shoulder or brisket worked great for me.

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 10 Aug 2021 01:26:31 +0000

In reply to chad brewer. No doubt, chuck roast is a great cut of meat. Thanks for the great review, Chad!

By: chad brewer

chad brewer — Mon, 09 Aug 2021 17:15:57 +0000

Smoked my first Chuck Roast this weekend. Wow, I’m not sure Ill do a Brisket again. The price point as well as the flavor were phenomenal. I used my master built gravity fed smoker, and I cooked until an internal temp of 175 degrees. I rested for 30 minutes as the roast was only 3lbs. Perfect pink ring due to the nature of using real wood and charcoal, and amazing bark. We made a riff on horseradish cream with, prepared horseradish, ranch dressing, and a mustard base bbq sauce. The sliders were awesome, I just gotta wait on my pickles to pickle and some slaw to send this sandwich to overdrive. Thanks for the recipe and info!

By: andi everding

andi everding — Wed, 21 Jul 2021 21:59:43 +0000

Rockin awesome!

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 20 Jul 2021 00:20:39 +0000

In reply to Scott. Hi Scott! We hope your smoke chuck roast turned out great!

By: Scott

Scott — Sun, 18 Jul 2021 17:55:54 +0000

Trying this right now with a smoked garlic, onion, rosemary rub on a 4.5lb chuck right now on my GMG with apple pellets.

My wife has never had roast before so I’m hoping this will get her in the smoker bandwagon like me so I can play with more meats! Wish me luck!

By: The Mountain Kitchen

The Mountain Kitchen — Sat, 05 Jun 2021 12:59:11 +0000

In reply to Kevinator. Hi! We love sharing our recipes with others. So glad you like this recipe. It's one of our favorites too. Thank you for the awesome review!

By: Kevinator

Kevinator — Sat, 05 Jun 2021 08:28:01 +0000

I’ve made this chuck roast a number of times now with different rubs and every time it’s great! We do it for special occasions. It’s great and everyone always wants more! Thanks for sharing