Add smoked chuck roast to your bbq repertoire! Beef chuck roast is the cheaper, less sexy cousin to the ever-popular brisket. It’s a great addition to any large family bbq celebration.
Add smoked chuck roast aka poor man's brisket to your bbq repertoire! Beef chuck roast is the cheaper, less sexy cousin to the ever-popular beef brisket. It’s a great addition to any large family bbq celebration.
If you feel intimidated by smoking a large cut of meat like brisket, then this recipe is perfect for you. Smoking beef chuck allows you to take a tougher cut of meat and cook it to a juicy, fork tender, and flavorful meat that you can either slice or shred to make smoked pulled beef. It works out cheaper than brisket, and cooks quicker too!
It's got great flavor like brisket, hence the name poor man's brisket. It's also easier to cook given the size and amount of connective tissue to break down. These all make this flavorful cut of beef a great alternative. It cooks faster, can be pulled like pork butt, lighter on the pocketbook, and has that great flavor. What could be better!
Chuck roasts have great marbling which makes them prime candidates for low and slow smoking. As you probably know from cooking pot roasts, long cooks at low temperatures help break down all that tight connective tissue into tender goodness.
The beauty of smoking chuck roast beside the great taste, is the leftover options are endless. I made both chopped beef sandwiches and ridiculously good burnt ends.
What Is Chuck Roast?
Chuck refers to the cut of beef taken from the shoulder area of the cow. As you can imagine the should of a cow gets a lot of work when you consider the amount of standing and walking a cow does and at that weight level.
More work/activity equals a tougher cut which requires slower, longer, and low temperature cooking to break down. When cooked correctly the result is tender meat goodness. When smoked you get that real good beefy flavor infused with that authentic wood flavor.
When done properly, the smoked roast will have you struttin and smilin like nobody's business. I strut just thinking about the recipe! Big voice, jolly times - King Louis Armstrong provides the perfect music for such a great recipe.
Smoked Chuck Roast Ingredients
- Beef chuck roast
- Kosher Salt
- Black Pepper
- Smoked Sweet Paprika
- Garlic Powder
- All Spice
- Mustard Powder
How To Smoke Chuck Roast
Mix the dry rub seasonings in a small bowl to form your beef spice rub and set the seasoned roast aside.
Season with the beef rub generously on all sides of the meat and refrigerate a couple of hours or preferably overnight.
Set the temperature of the smoker to 225-250 degrees F and set it up for indirect heat cooking.
Add the beef and smoke on low heat until internal temp reaches 160 degrees. Cook time will vary and depend on size of the roast and average cooking temperature so using a meat thermometer is best bet.
Remove beef from smoker and wrap in butcher paper. Add back to the smoker and cook until temp reaches 190 degrees.
Remove and let rest at least 20 minutes. Serve
Smoked Beef Roast Cooking Considerations and Tips
Choose a roast with a decent amount of marbling. It would have the same level of excess fat as brisket but use your judgment to determine if you need to trim any away.
Cook times will depend on the size of the roast. This recipe is based on a 5 pounder.
For the wrap, I prefer to use foil instead of my usual butcher paper used for brisket. Both work, but I find the foil creates a bit more steam to help break down the roast a bit more.
I prefer a simple rub, but make your rub as simple or complex as you prefer. Coarse salt and black pepper are great. I had a bit more fun by adding in a few more exotic spices to go for an Afro-centric kinda vibe.
For even more moisture place a water or apple juice filled foil pan underneath the roast.
Frequently Asked Questions (FAQs) About This Smoked Chuck Roast Recipe
Is Pot roast the same as chuck roast?
A pot roast isn’t a specific cut of meat—it’s just a method of preparing a cut of meat by slowly braising it with liquid (like stock or wine) until it’s juicy and tender. Pot roast can be made with many cuts of meat, and there are many other nicknames for pot roast, including arm roast and clod roast (check out this great roast roster for a full explanation).
What is the best wood for smoking chuck roast?
My favorite wood to smoke beef with is a combination of oak and cherry. There are actually a few great options. Most of the fruit woods like apple and cherry provide great flavor that pairs well with most meats like pork or beef. Cherry has a deeper, heavier flavor that works well with roast. However, if either is available to you, I like oak followed by pecan as my second favorite. Pecan is plentiful here in Texas. Most people are likely to have hickory nearby and its a safe choice.
Mesquite has big taste. Though it can be a somewhat versatile choice, it has a really distinct strong flavor that doesn't make it the best pairing with longer slower cook times like this beef chuck roast.
If using wood chunks or wood chips be sure to soak the wood ahead of time, otherwise smaller pieces will burn too fast.
How long do you smoke chuck roast?
Smoke or cooking time will vary depending on the size of the beef cut so it's really difficult to predict how long. You're better off using a digital thermometer to check for doneness. Cook until the internal temperature of the meat reaches about 160 degrees F. If using a thermometer like a Thermopen, place it into the thickest part of the meat and read from there.
How Long should I allow the beef to rest?
For me resting period depends on how much time I have available. You'll went to leave it resting wrapped for at least 20 minutes. I typically go an hour or more.
What type of smoker or grill works best to make this recipe?
I use both a Traeger pellet smoker and the Kamado Joe ceramic style smoker as they're both effective at maintaining low temperatures over longer cook times. But the reality is any grill/smoker type can be effective. Just might require more effort, but more than doable.
If using a charcoal grill, you'll need to create a way for indirect grilling so that the meat isn't directly over the flame or perhaps a water pan sits between the fire/heat source and meat.
Other Smoker Recipes
For other beef based recipes
making this recipe
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- 5 lbs beef chuck roast
For The Rub
- ½ tablespoon Kosher Salt
- ½ tablespoon Pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic
- 1 teaspoon All Spice
- ½ teaspoon Mustard Powder
- ½ teaspoon Coriander
- ½ teaspoon Cinnamon
- Mix the dry spice seasonings in a mixing bowl and set aside.
- Season with beef rub generously and refrigerate overnight
- Pre-Heat smoker to 225-250 degrees F and set it up for indirect heat cooking.
- Add the beef and smoke until internal temp reaches 160 degrees. Cook time will vary and depend on size of the roast and average cooking temperature so using a meat thermometer is best bet.
- Remove beef from smoker and wrap in butcher paper. Add back to the smoker and cook until temp reaches 190 degrees.
- Remove and let rest at least 20 minutes. Serve