This smoked beef roast is tender, juicy, and as flavorful as a smoked brisket. However, using a chuck roast is easier and quicker to prepare.
Ever since I have switched to the simplicity of an electric smoker I find myself using it as much as my stove. Don't get me wrong, I still love the flavor of a charcoal smoker, but electric is just so dang easy. I find myself looking for excuses to experiment with new smoked dishes, like this flavorful smoked beef roast I made for dinner recently.
Smoked Beef Roast
There is no reason why you can't enjoy a great beef roast during the summer if you have a smoker sitting on your deck. This smoked beef roast is inspired by the more popular smoked beef brisket but is ready to enjoy in a fraction of the time. However, you can expect it to be just as flavorful and juicy!
I treat the beef roast the same as any smoked BBQ dish. I rub it with a thin coat of yellow mustard and then generously season it with a BBQ dry rub. You can use your favorite dry rub recipe, but I am partial to using my dry rub for ribs as an all-purpose BBQ dry rub.
Best Cut of Beef for Smoking
There are many cuts of beef that are suitable for smoking, brisket being the most popular. However, chuck roast is one of the best unsung heroes of the smoker. Unlike a large brisket, a chuck roast doesn't need to linger in a smoker for upwards of 18 hours, it is ready considerably quicker. Also, since it is a fattier beef roast, it smokes up delectably tender and moist!
If you would like to smoke a leaner cut of beef, try smoking a rump roast. Since it only needs to be cooked to medium-rare, it is ready to eat in approximately three hours, and when sliced thinly it makes phenomenal sandwiches!
How Long to Smoke Chuck Roast
The time it takes to smoke a chuck roast will vary depending on size and how consistent you are able to keep your smoker's temperature. Keeping your smoker between 225-250 degrees will smoke a chuck roast to completion in 6-8 hours. I use an electric smoker because of how easy they are to set and forget.
I did test this recipe by also wrapping a chuck roast in foil for the second half of the cooking session, as well. It finished cooking in only 4 hours (two unwrapped and 2 hours wrapped), however the final result wasn't nearly as good. It lacked the delicious black bark on the exterior. It looked braised rather than smoked. My recommend: Only use the foil if you are in a hurry and need to speed things up.
What Temperature to Smoke Chuck Roast
As stated, I recommend staying between 225-250 degrees. I found that if you go above 250 degrees the roast cooks too quickly, which doesn't give it time to tenderize before it is overcooked. Low and slow is the name of the game.
When is a Chuck Roast Done Smoking
Your chuck roast is done smoking between 180 - 205 degrees. If you plan on serving the chuck roast sliced like a brisket, aim for 180-190 (I personally prefer 190 degrees). However, if you wish to shred the smoked chuck roast for sandwiches, you will want to reach 205 degrees so it is 'fall-apart tender'.
If your temperature didn't stay under control and the roast is too tough when it reaches the proper temperature, wrap it in foil and place it back in the smoker. It will get increasingly more tender the longer it cooks.
What to Serve with Smoked Beef Roast
All of your favorite BBQ fixin's will be right at home next to your smoked beef roast. In particular, I recommend a table spread consisting of homemade baked beans, fresh coleslaw, and finally, classic macaroni salad. Oh, and of course, a refreshing cucumber martini to wash it all down!
Smoked Beef Roast
- 3 pound chuck roast
- 1 tablespoon prepared yellow mustard (or as needed)
- ¼ cup BBQ dry rub (or as needed)
- Wood chips for smoking
- Preheat the smoekr to 235 degrees. (You are aiming to keep it between 225-250 while smoking.
- Rub chuck roast with yellow mustard then generously dust it with a BBQ dry rub. Use your hands to rub it into the meat.
- Place the chuck roast in the smoker and add wood chips. Smoke for 6-8 hours, adding additional wood chips as needed.
- Chuck roast is done smoking when it is tender and the temperature reaches 180-205 degrees. It will get more tender the longer it cooks. Remove the chuck roast at 180-190 degrees for slicing, or 205 degrees if shredding.
Which electric smoker is good. And is there o e you can use indoors
Fox Valley Foodie
I use the Masterbuilt smoker linked in the post and I am very happy with it. You won't find any good indoor smokers as the smoke they produce would quickly become a problem, unless you built a special exhaust to vent outside.
I have done many Chuck Roasts on the smoker and my favorite way is to sear over high heat in a cast iron skillet and then add beef broth, onions, garlic and my rub to the skillet before placing it over indirect heat until it gets to 205* ish degrees. I know its more like braising but you get the crust, the smoke flavor and the juiciest most tender meat ever!!!!
We had some people coming over for the afternoon and supper, and we didn't have time to shop, so we took a chuck roast out of the freezer and thawed it overnight. The next day we made this roast, exactly according to the recipe, in our Big Green Egg. It turned out really, really good. Everyone raved about it. Thank you. Great recipe. We had never thought of smoking a chuck roast. Brilliant.
I've made this many times the only thing i do different is I brine the chuck roast in beef broth than I rub spicy mustard on it before the rubb after about 4 hours I rap it in tinfoil and finish it come out just like a brisket
I just smoked a striploin this past weekend on my wood burning smoker. 170 degrees for 4.5 hrs. Hickory and mesguite chips over royal oak lump coals. Dry rubbed with various seasonings. Absolutely fantastic!