This super flavorful Smoked Chuck Roast is a great way to change up your weekend roast dinner! The classic pot roast is elevated with a superb dry rub, then cooked until smoky and tender! The delicious and juicy sliced beef serves up perfectly with traditional beef sides, and makes fantastic sandwiches!
Smoked Chuck Roast is a flavorful, different way to enjoy your usual roast beef dinner!
Smoked Chuck Roast Recipe
Smoking a chuck roast is an incredible way to prepare your family’s roast beef dinner! This flavorful smoked method is one that you will definitely save to your chuck roast recipes for mixing up the norm of serving beef chuck as a pot roast!
How To Smoke A Chuck Roast
To start your smoked chuck, prepare the meat. Rinse under cool running water and use paper towels to pat the cut of beef dry.
Remove any excess fat, gristle, or silver skin if needed. Set the chuck roast aside and allow it to come to room temperature for about 30 minutes, this allows for more evenly cooked meat.
Roast Beef Rub {Dry Rub for Beef Chuck Roast}
Prepare your smoked chuck roast rub by combining the ingredients in a small bowl. Salt, pepper and paprika are my core seasoning for all meats. In fact I’d argue that we need a third shaker at the table for paprika to be included!
In addition to my base roast beef seasoning ingredients, this dry rub for beef includes garlic powder, onion powder, a touch of sugar, and a bit of chili powder. Set the seasoning aside and prepare your smoker next, starting with choosing your wood chips.
*If you have the time, you can wrap the seasoned chuck roast in plastic cling film and allow it to cure in the refrigerator. This can be done for 4 hours prior to smoking, up to overnight. Return the meat to room temperature before smoking.
If you opt to cure the meat with seasoning in the refrigerator, the first step after preparing the meat, allowing it to come to room temperature can be skipped. The meat will be brought to room temperature before smoking after the curing stage.
Best Wood for Smoking Beef
Oak and hickory are two of the best wood chips to use when smoking meats, along with mesquite which has a strong and distinct smoked flavor. Maple, pecan and walnut also impart a mild flavor that is good paired with beef, as well as the fruit tree flavors from apple and cherry woods.
All of these are wonderful choices for smoking beef cuts! You can also get creative, and combine wood chips for customizing your smoked meat flavors.
Place the wood chips in your smoker tray and preheat the smoker to 225ºF ( 107ºC ). Remove the middle grill rack and take inside with you for later.
Use a baking sheet or baking dish to place your beef roast into, then sprinkle the dry rub seasoning over the beef. Use about a half of the seasoning for each side.
Turn the roast and coat the edges and sides with the seasoning that has fallen onto your baking sheet. Rub the seasoning into the chuck roast, covering all surfaces.
Place the seasoned chuck roast directly onto the grill rack and transfer to your preheated smoker. Close the lid or door to start the smoking process.
Cooking Time For Smoked Chuck Roast
Smoke the chuck roast for 5 hours, about one hour per pound of chuck roast, until the meat reaches an internal temperature of 165ºF ( 74ºC ). At this point, remove the roast and transfer to a double layer of heavy duty aluminum foil. Wrap the meat and seal tightly with the seam facing upward.
Return the foil wrapped roast to your smoker and continue to smoke for an additional hour, or until the internal temperature reaches 190ºF ( 88ºC ) as read by a digital meat thermometer. At this point, remove the smoked chuck roast to your cutting board and allow it to rest in the aluminum foil for at least 30 minutes, or up to an hour. This ensures that the juices from you smoked beef will be reabsorbed and pulled back into the meat.
Slice and serve, pouring the juices from the aluminum foil over the sliced smoked chuck roast when serving.
You might also like these tasty smoked recipes:
Smoked Chuck Roast
Ingredients
Smoked Chuck Roast
- 5 lb chuck roast (boneless)
Dry Rub for Smoked Chuck Roast
- 1 1/2 Tbsp sea salt
- 1/2 Tbsp coarse ground pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sugar
- 1/4 tsp chili powder
Instructions
- Rinse your chuck roast in cool running water, and pat dry with paper towels. Remove any excess fat or silver skin, if needed. Set the roast out and allow it to come to room temperature for about 30 minutes.
- Combine dry rub ingredients in a small bowl (salt, pepper, paprika, garlic powder, onion powder, sugar and chili powder) and set aside.
- Prepare your smoker. Place the wood chips in your tray, remove the center rack, and preheat the smoker to 225 degrees F (107 degrees C). *I like oak and hickory for beef, followed by mesquite, maple, pecan or walnut. Fruit trees like cherry or apple are also nice.
- Place the roast on a baking sheet or in a baking dish and sprinkle the dry rub over, using one half for each side. Pat the dry rub into place and roll the edges in the excess that is on the baking sheet to coat the entire surface of the chuck roast. *If you have the time, wrap the seasoned roast in plastic cling film and allow it to cure in the refrigerator for at least four hours, and up to overnight. Bring to room temperature before smoking the meat.
- Transfer the seasoned beef chuck roast to the smoker rack and place into your preheated smoker. Close the door or lid and smoke for approximately 5 hours (or about one hour per pound), until the internal temperature of the roast reaches 165 degrees F (74 degrees C).
- Remove the chuck roast from your smoker and transfer to a double layer of heavy aluminum foil sheets. Wrap the roast in the aluminum foil and seal tightly, with the seam facing upward. Return the wrapped roast to your smoker, placed seam side up, and smoke for an additional hour.
- When the roast has an internal temperature of 190 degrees F (88 degrees C), remove the roast from your smoker and allow it to rest in the foil wrapper for at least 30 minutes, up to an hour, before slicing and serving. Drizzle beef roast juices from the aluminum foil wrapper over the sliced chuck roast when serving.
Notes
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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