I was looking for something a little different to smoke as I was getting a little bored with smoking chicken, ribs and tri-tip so decided to smoke this Chuck Roast.
I wanted to be able to shred it easily so I could make some sandwiches and some tacos or burritos with the meat so this means cooking it much longer than you normally would.
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Ideally you want to get the internal temperature up to around 200°F so you will need to make sure you have enough pellets on hand and plan ahead if you are going to make this recipe for dinner.
I’m including a very basic dry rub to season the chuck roast but feel free to use your favorite seasoning. The important thing here is to smoke it low and slow until you reach the correct internal temperature.
After a few hours when the internal temperature reaches approximately 140°F, you will want to either place it in an aluminum pan or wrap it. I decided to place mine in a disposable pan but feel free to wrap it if you prefer.
Serving Suggestions
Smoked chuck roast pairs well with Sides like coleslaw or cornbread or you can make great on Sandwiches piled high with onions and pickles! Alternatively, you can also make Barbacoa Tacos by adding a few more ingredients.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
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You will need the following ingredients to make this Smoked Chuck Roast recipe (see recipe card for quantities): Chuck Roast, Garlic Powder, Onion Powder, Kosher Salt, Ground Black Pepper and Beef Broth.
How to Make Smoked Chuck Roast
- If needed, preheat your smoker to 225°F.
- In a small bowl, combine the garlic powder, onion powder, salt and pepper.
- Seasoning the chuck roast with the seasoning on all sides.
- Cook for approximately 3-4 hours or until the internal temperature reaches 140°F.
- While the roast is cooking, spritz every hour with some beef broth.
- Once an internal temperature of 140°F is reached, place the roast in a disposable aluminum pan, add about 1/2 cup of beef broth to the pan and cover it with aluminum foil (alternatively you can wrap the roast with butcher paper).
- Smoke for another 3-4 hrs or until internal temperature reaches 200°F.
- Let the chuck roast rest covered/wrapped for approximately 30 minutes.
- Move the roast to a cutting board and shred it using a couple of forks.
Smoked Chuck Roast
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Ingredients
- 3 lbs Chuck Roast
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Kosher Salt
- 1 Tsp Ground Black Pepper
- 1 Cup Beef Broth
Instructions
- If needed, preheat your smoker to 225°F.
- In a small bowl, combine the garlic powder, onion powder, salt and pepper.
- Seasoning the chuck roast with the seasoning on all side.
- Cook for approximately 3-4 hours or until the internal temperature reaches 140°F.
- While the roast is cooking, spritz every hour with some beef broth.
- One an internal temperature of 140°F is reached, place the roast in a disposable aluminum pan, add about 1/2 cup of beef broth to the pan and cover with aluminum foil (alternatively you can wrap the roast with butcher paper).
- Smoke for another 3-4 hrs or until internal temperature reaches 200°F.
- Let the chuck roast rest covered/wrapped for approximately 30 minutes.
- Move the roast to a cutting board and shred using a couple of forks.
Notes
This pot roast is very tasty and delicious. The smoker gives the pot roast a very distinct flavor.