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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.
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.
For more great recipes made with Chuck Roast, I suggest you check these recipes out:
📋 Gather your Ingredients
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 ½ 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 using a couple of forks.
📖 Recipe
Smoked Chuck Roast
Equipment
- Smoker
- Spray Bottle
- Disposable Aluminum Pan
Ingredients
- 3 lbs Chuck Roast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon 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 ½ 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
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Mario
This pot roast is very tasty and delicious. The smoker gives the pot roast a very distinct flavor.