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!
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.
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.