Chuck Roast

I love smoking a chuck roast. It is more forgiving and less expensive than a brisket. Chuck roast is a cut of meat that is well marbled. Going low and slow in the smoker melts down that fat making the roast nice and tender.

Smoking a chuck roast gives it a nice smoky flavor that is, in my opinion, far superior to that of one cooked in an oven or slow cooker.

What You’ll Need

  • chuck roast of desired size
  • salt
  • pepper
  • garlic powder
  • butcher’s twine
  • smoker
  • charcoal
  • wood of your choice (for this one I used pecan wood)
  • thermometer
  • aluminum foil
  • water or beef stock

 

Getting Everything Ready to Start

Step 1: This may seem obvious, but make sure the roast is fully thawed before getting started.

Step 2: Mix the salt, pepper and garlic in a bowl, then rub the mixture all over the roast. You can substitute your favorite rub (store bought or home made) here if you wish.

Step 3: Secure the roast with butcher’s twine leaving 1 – 1 1/4 inch intervals.

Step 4: Get your charcoal started (see here for tips on how to do that) and heat your smoker up to 250 degrees F.

Step 5: Add the wood chips or chunks of your choice to the charcoal.

Smoking the Roast

Place the roast in the center of the grate in your smoker. Check the temperature of the grill every so often to make sure that it is staying at 250 degrees.

Avoid opening the smoker unless you need to add charcoal or wood to maintain the temperature.

How long you’re going to smoke the roast is going to depend on how large a roast and how well done you like your meat. I smoked mine until the internal temperature hit 160 degrees. If you like yours a little more well done heat it longer. For the roast I was cooking, this took about 6 hours.

Not Quite Done Yet

After your roast has hit the target temperature, remove it from the smoker and place it in a pan with about 1/8 to 1/4 inch of water or beef stock.

Then cover the roast and pan with aluminum foil

Place the roast back into the smoker, maintaining a smoker temperature between 225 to 250 degrees.

This step serves two purposes. It helps break down the fatty connective tissue in the roast and it helps keep the outer parts from being dried out.

Leave the roast in the smoker for another 1 to 2 hours like this.

Serve the Roast

Remove the roast from the smoker. Chuck Roast

You can either slice it or shred it depending on how you wish to serve it. I sliced mine this time

Serve it with your favorite side dishes and enjoy!

Tips and Tricks

If your smoker does not have a built in thermometer, getting a digital grill thermometer is very helpful for maintaining your smoker temp.

For the meat itself, I used a wireless thermometer. With this, I could monitor the temperature of the meat while doing other things. This helped remove the temptation to open the grill and check on the meat.

Of course, when I started getting the grill ready, it decided to start to rain. Not a surprise, but I was intent on getting this done today. The transmitter for my wireless thermometer is not waterproof, so I placed it in a plastic Ziploc bag to protect it from the rain.

The butcher’s twine is not a necessary step, but it does help the roast maintain its shape while it is being smoked, I actually didn’t use any this time as I was out of it and everything still came out fine.

When you put the roast back in while it’s in the aluminum foil covered pan, you can stick with just charcoal for the heat source as the smoke from any wood you might use will not be able to add any flavor at this point.

Enjoy!

The chuck roast is a nice easy cut of meat to cook in the smoker and is quite delicious. I’m sure you’ll enjoy it as will everyone else you serve it to.

If you have any questions, comments, or tips of your own, please leave a comment below.

 

 

 

 

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