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Home » Grilling

Smoked Chuck Roast

Published: Apr 18, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Smoked chuck roast is full of rich, beefy flavor and the meat gets super tender when smoked low and slow. It's great for slicing or making pulled beef and a great alternative to brisket for your next barbecue.

Sliced smoked chuck roast shown on a cutting board.
Jump to:
  • Why this recipe works
  • Chuck Roast vs Brisket
  • Ingredient Notes
  • How to season the roast
  • How to smoke a chuck roast
  • Internal temperature for smoked chuck
  • What to serve with smoked beef chuck roast
  • Recipe Tips and FAQs
  • 📖 Recipe
  • You may also like

Why this recipe works

Chuck roast is commonly used for braised dishes like pot roast, beef stew, and is also a good choice for beef kebabs. But if you haven't tried a chuck roast smoked, you're missing out! This cut of beef is rich and flavorful and gets almost fall apart tender during a long slow smoke.

You can serve it sliced or shredded, with BBQ sauce or without. And it goes great with a variety of side dishes.

Chuck Roast vs Brisket

Smoked beef chuck roast is sometimes called the poor man's brisket because it has a similar beefy flavor and tends to be a little cheaper cut. They're both hard working muscles that benefit from long slow cooks.

Diagram of a cow showing the location of commons cuts of beef.

Brisket

Brisket comes from the lower chest area of the cow, between the front legs, and is one of the primal cuts of beef. A whole brisket, called a "packer" cut, is a large cut of meat that weighs in around 10 to 20 pounds.

It typically has a fatty layer on one side and a good amount of intramuscular marbling. They are often separated into the thinner, leaner "flat" and the the thicker, fattier "point" sections.

Chuck

The primal chuck comes from the shoulder area of the cow. The large primal chuck is broken down into several smaller cuts, one being the chuck roast. An average chuck roast is around 5 pounds. The meat has more connective tissue than brisket and also is a well marbled cut.

That fat and connective tissue will mostly render out during the low and slow cooking process and produce a tender, flavorful roast with rich beefy flavor.

Ingredient Notes

When choosing your chuck roast, look for a 4 to 5 pound cut that is a dark red color and avoid brown or grey colored roasts.

The meat should be well marbled to provide moisture and flavor while cooking. There will typically be a large fat pocket in chuck roast between the muscles, but avoid overly fatty cuts.

When smoking chuck roast I recommend to keep it simple with your seasoning and use a Texas style barbecue rub. This seasoning blend consists of Kosher salt, coarse ground black pepper, and a little garlic powder and lets the beefy flavor really shine through.

Chili powder is also a nice addition if you want a more spice in your smoked beef.

A chuck roast shown on a counter with bowls of salt, pepper, and garlic powder.

How to season the roast

Combine the Kosher salt, pepper, and garlic powder in a small bowl. Then liberally season the meat on all sides. If time allows, let the meat rest in the refrigerator overnight to give the seasoning time to penetrate the meat.

A chuck roast shown after being seasoned with salt, pepper, and garlic powder.

How to smoke a chuck roast

  1. Preheat your smoker to 225°F then place the seasoned chuck roast on the rack. Add a few chunks of wood to produce a medium amount of smoke at the start.
  2. When the meat reaches around 160°F wrap it tightly in aluminum foil or butchers paper and return to the smoker.
  3. When the meat reaches around 180-185°F remove the wrap and return the meat to the smoker to finish cooking to an internal temperature of 205°F.
  4. Remove from the smoker and transfer to a cutting board, then cover loosely with foil. Allow the meat to rest for 20-30 minutes before slicing of shredding.
A seasoned chuck roast shown cooking on a smoker.

Internal temperature for smoked chuck

It's always important to smoke meats to temperature rather than time. I recommend a temperature of around 205°F for smoked chuck roast. For an average sized roast this will be in the neighborhood of 7-8 hours.

What to serve with smoked beef chuck roast

The rich beefy flavor of chuck roast pairs really well with most classic barbecue side dishes. Two of my favorites are my bacon mac and cheese and southern style green beans. My Instant Pot Baked Beans are a great option too!

Sliced chuck roast shown on a cutting board.

Recipe Tips and FAQs

How to store smoked chuck roast

Store leftovers in an airtight container and refrigerate for up to 5 days.

How to reheat chuck roast

For larger portions wrap in foil and reheat in a 275°F oven until warmed through. The foil will help to keep the meat from drying out as it reheats, but you can add a little barbecue sauce as well for more moisture if you want.

Smaller portions can be reheated in the microwave for around 1 minute, until warmed through.

What type of wood to use for smoking chuck roast

For smoked beef I like to use oak. Hickory is another good option for a medium flavored smoke. If you want a stronger, more intense smoke flavor mesquite can be used.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Sliced smoked chuck roast shown on a cutting board.

Smoked Chuck Roast Recipe

Smoked chuck roast is fall apart tender with a rich beefy flavor and is a great alternative to brisket for your next backyard barbecue.
5 from 2 votes
Print Pin Share Rate
Prep Time: 10 mins
Cook Time: 7 hrs
Total Time: 7 hrs 10 mins
Servings: 6
Calories: 409kcal

Ingredients

  • 4-5 pound chuck roast
  • 1 Tablespoon Kosher salt
  • 2 teaspoons coarse ground black pepper
  • 1 teaspoon garlic powder

Instructions

  • Combine the seasonings in a small bowl then liberally apply to the meat on all sides. If time allows, refrigerate the meat overnight to give the seasoning time to penetrate the meat.
  • Preheat your smoker to 225°F then place the chuck roast on the cooking rack. Add a few chunks of wood to produce a medium amount of smoke at the start.
  • When the meat reaches around 160°F wrap it tightly in aluminum foil or butchers paper and return to the smoker.
  • When the meat reaches 180-185°F remove the wrap and return the meat to the smoker and continue cooking until the internal temperature reaches 205°F.
  • Remove the meat and loosely cover with foil. Allow it to rest for 20 to 30 minutes before slicing or shredding.

Nutrition Facts

Calories: 409kcalProtein: 76gFat: 12gCholesterol: 183mgSodium: 633mgPotassium: 5mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Keyword: smoked beef, smoked chuck roast, smoker
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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