Smoked Chuck Roast will be the star of your backyard barbecue. Chuck roast on the pellet grill is tender, juicy, and so full of flavor. This roast is easy to make; the hardest part involves mixing up a delicious homemade rub with a prep time of only 5 minutes; then, the chuck roast gets covered in the rub and slow-cooked in the smoker, resulting in amazing flavor! But, it just might leave your guests fighting over the last piece.
PIN the recipe to try it later!
This smoked chuck roast recipe is another favorite recipe that we enjoy cooking on the pellet grill. I love that the pellet grill does all the work, which leaves time for preparing side dishes or visiting our guests! After all, when you have company over for a barbecue, you don't want to be stuck in the kitchen while everyone else is outside!
When this chuck roast is cooked on the pellet grill, it is amazingly tender, juicy, and full of flavor as it gets infused with the flavor of the smoke.
Jump to:
Tips & Tricks
- Anytime you smoke meat on the smoker, cook by temperature, not by time. We use this thermometer meat probe to keep a close watch on the temperature of the meat on our smoker to ensure that it is cooked to the proper temperature. If the roast sits on the smoker too long, the meat will be dry. It is nearly impossible to tell if meat is done just by eyeballing it. If you have a smoker, invest in a meat probe.
- Check and make sure your wood pellets are topped up, and occasionally check through the cooking process to ensure you don't run out and top up if necessary.
- Make sure you add the rub with all the seasoning. It enhances the flavor of the meat and gives it a nice outer layer on the meat.
- When the chuck roast comes to temperature, before slicing and serving your smoked roast, allow it to rest for 5-10 minutes to allow the roast to reabsorb the juices instead of running all over your plate.
Key Ingredients
You only need a few basic ingredients to make this delicious smoked beef chuck roast.
A 3-pound roast. The roast I cooked was 1.404 kg, which is 3.10 pounds. So it was the perfect size for 6 people, and we had some leftovers too.
Smoked chuck roast homemade rub: This is a blend of delicious seasonings. All you need is mustard, black pepper, garlic powder, onion powder, brown sugar (or raw sugar), paprika, and sea salt.
How to smoke a beef roast in an electric smoker
This smoked chuck roast is so easy to make. Even a total newbie can have success if you follow these easy-to-follow instructions. Let's get started!
- Preheat the smoker. Our smoker, which I love, is this Pit Boss 8-in-1 grill and smoker. Set the temperature to 250 degrees F. Make sure you have topped it up with wood pellets of your choice. We like the Competition Blend and Hickory Blend.
- Season. Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl. Apply the spice rub over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.
- Smoke. Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center. Close the lid and smoke until the internal temperature of the roast is 145°F. For detailed doneness, follow these guidelines: Rare - 135°F, medium-rare - 145°F, medium - 155°F, well done - 170°F.
- Rest and slice. Remove the smoked roast from the grill and place it on a cutting board. Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat. Slice the roast against the grain and serve, along with your favorite side dishes
First, cover the roast in spice rub 
Next, smoke the roast on the pellet grill Slice and serve!
Equipment
Smoker: My husband and I decided to purchase a Pit Boss smoker 8-1 grill that uses 100% wood pellets as fuel instead of gas and propane. From the first time we used it, we were hooked. We love using it. It adds a ton of flavor.
High-quality temperature probe: This is a must-have item if you own a smoker. We invested in this ThermoPro Wireless Digital Cooking Food Meat Thermometer with Dual Probes as soon as we bought the smoker; it's an absolute necessity!
Frequently Asked Questions (FAQs)
Chuck roast is cut from the shoulder and neck region of the animal. It is also called shoulder steak, boneless chuck roast, or chuck shoulder pot roast. It is slightly fatter than brisket or round roast but has a richer taste and higher saturated fats.
It has a lot of marbling, which makes the roast tender and juicy when smoked. It is a more affordable cut of meat than the sirloin roast.
Recommended side dishes for smoked chuck roast
Love Smoker Recipes? Try these next
If you’ve tried this Smoked Chuck Roast Recipe or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
You can also Follow Me on Instagram, Facebook, and Pinterest. Please tag me in your photos at #windingcreek_ranch. I would love to see your pictures!
Please also sign up for my weekly newsletter to get my latest recipes!
📋 Recipe
Smoked Chuck Roast
Equipment
- Electric Pellet Grill
Ingredients
- 3 pound beef chuck roast
- ¼ cup prepared mustard
- ½ tablespoon fresh ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon raw sugar
- 1 teaspoon paprika
- 1 teaspoon sea salt
Instructions
- Preheat the smoker to 250°F. Make sure it is topped up with wood pellets.
- Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.
- Using a spoon, apply the rub mix over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.
- Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center.
- Close the lid and smoke until the internal temperature of the roast is 145°F. For detailed doneness, follow these guidelines: Rare - 135°F, medium-rare - 145°F, medium - 155°F, well done - 170°F.
- Remove the smoked roast from the grill and place it on a cutting board. Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat.
- Slice the roast against the grain and serve. Enjoy!!
Anaiah
I love using a smoker when making meat! This smoked chuck roast recipe was delicious and each bite so tender and juicy. It had the perfect amount of seasoning too and went great with a side of asparagus. Thanks for the recipe!
Jeri
I'm so glad you liked it, Anaiah! Asparagus would be a great side, yum!
Erin Gierhart
The smoker adds such great flavor to this meat! I am never going back to using my oven!
Jeri
I know, right? Me Either! Glad you liked it!
Jere Cassidy
Your photos have me drooling and I always wonder what to do with a chuck roast. Smoked meat is the best, definitely making this. My hubby will be happy.
Freya
This is definitely one for the man in my life to try! It looks so good and has us both drooling!
Addie
So tender and flavorful! We loved this for dinner.
Alexa
We loved this smoked chuck roast! Made it for Canada Day and it turned out amazing!
Will definitely make it again!
Jeri
That's awesome, Alexa! I'm so glad you liked it!
Katie Youngs
You always have the best grilling recipes!
Addie
This is the perfect summer dinner! So hearty and flavorful!