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Smoked Chuck Roast

This smoked chuck roast transforms an affordable, humble cut into something that rivals brisket at a fraction of the cost. The low and slow cooking method breaks down all that connective tissue, leaving you with meat so tender it practically falls apart. Perfect balance between smoky exterior bark and juicy, beefy interior.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 10 servings
Course: Main Dishes
Cuisine: American BBQ
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 4 to 5 pound bone-in or boneless chuck roast
  • 2 tablespoons yellow mustard as a binder
  • 2 tablespoons olive oil
For the Dry Rub
  • 2 tablespoons coarse black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
For Spritzing
  • 1 cup apple cider vinegar
  • 1 cup beef broth

Equipment

  • Smoker (pellet, offset, kamado, or electric)
  • Meat thermometer or probe thermometer
  • Large cutting board
  • Sharp slicing knife
  • Aluminum foil or butcher paper
  • Spray bottle for spritzing
  • Heat resistant gloves
  • Wire cooling rack

Method
 

  1. Remove the chuck roast from the refrigerator 45 minutes before cooking to bring it closer to room temperature. Pat the roast completely dry with paper towels.
  2. Coat the entire chuck roast with a thin layer of yellow mustard or olive oil to create a sticky surface for the rub.
  3. Mix all dry rub ingredients in a small bowl until well combined. Apply the rub liberally over every surface of the meat, pressing gently so it adheres. Let the seasoned roast sit for 15 minutes.
  4. Set your smoker to 225 degrees Fahrenheit and let it stabilize for at least 15 minutes. Add your preferred smoking wood such as oak, hickory, or pecan.
  5. Place the seasoned chuck roast directly on the smoker grate, fat side up. Close the lid and smoke.
  6. After the first 2 hours, begin spritzing the roast every 45 minutes with your vinegar and broth mixture. Insert a probe thermometer when the internal temperature reaches around 150 degrees.
  7. When the internal temperature hits 165 degrees Fahrenheit, wrap the chuck roast tightly in aluminum foil or butcher paper.
  8. Continue smoking until the internal temperature reaches 200 to 205 degrees Fahrenheit. The meat should feel like butter when probed. Total cook time typically runs 6 to 8 hours.
  9. Remove the wrapped roast from the smoker and let it rest for at least 30 minutes, or up to 2 hours in a cooler without ice.
  10. Unwrap the roast and slice against the grain into thick slices, or pull it apart with forks for a shredded texture. Serve immediately.

Notes

Save every drop of liquid that accumulates in the foil or butcher paper during the rest. Pour it over your sliced meat for an instant flavor boost. For best results, choose a chuck roast with visible marbling throughout. Always slice against the grain to ensure tender bites.