Smoked Beef Chuck Roast
This outrageously tender smoked beef chuck roast recipe is as juicy and as flavorful as a perfectly smoked brisket, but easier to prepare.
Prep Time5 minutes mins
Cook Time6 hours hrs
Resting Time15 minutes mins
Total Time6 hours hrs 5 minutes mins
Course: Entree
Cuisine: American
Servings: 8
Calories: 307kcal
- 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 smoker 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. For best results, let your roast rest for at least 30 minutes prior to slicing or shredding.
You can use any of your favorite wood chip flavors for smoking, however, hickory is a great one to start with if you are looking for some guidance.
It is best to let your roast come close to room temperature prior to smoking, but this isn't required.
You can smoke a larger or smaller chuck roast as desired. Expect the cooking time for a larger roast to be longer and a smaller roast to cook faster.
Calories: 307kcal | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 159mg | Potassium: 564mg | Vitamin A: 20IU | Calcium: 29mg | Iron: 3.6mg