This Smoked Chuck Roast Recipe is so easy and so delicious, it will be the star of your backyard barbecue. Chuck roast on the pellet smoker is always tender, juicy, and so full of flavor. The key to this recipe is to cover the roast in a flavorful rub, then cook the roast slowly over low heat so that the flavors can build up and the meat stays moist. When it's time to eat, simply slice the roast and serve it with your favorite side dishes. Smoked chuck roast is sure to be a hit with your guests, no matter what the occasion.
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 has so much flavor as it is infused with the flavor of the smoke.
If you are looking for more delicious roast recipes, check out Smoked Prime Rib Roast Recipe on Pellet Grill, Smoked Beef Tenderloin, Smoked Venison Roast, Instant Pot Venison Roast (a classic pot roast recipe with carrots and potatoes), Smoked Pork Loin Roast, or Carnitas Tacos made from slow cooker pork butt.
- Why you will love this beef roast
- How to smoke a beef roast in an electric smoker
- Frequently Asked Questions (FAQs)
- Tips & Tricks
- Recommended side dishes for smoked chuck roast
- What to do with leftovers?
- Love Smoker Recipes? Try these next
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- More Favorite Recipes
- 💬 Comments
Why you will love this beef roast
- Chuck roast is a large cut of meat that is relatively cheap and smoking it makes it taste super delicious.
- The smoked flavor will enhance the natural flavors of the beef, making for a tender and juicy roast.
- Chuck roast is perfect for slow smoking over a lower temperature, which ensures that the meat stays moist and absorbs all the amazing smoke flavor.
- This recipe is simple and easy to follow, making it a great option for any backyard barbecue - everyone will love it!
- Prep time is only 5 minutes - the smoker does all the work!
- Leftovers are great for meal prep and school or work lunches.
You only need a few basic ingredients that you can easily find at your local grocery store 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, plus we had some leftovers too.
Smoked chuck roast simple rub: This is a blend of delicious seasonings. All you need is mustard, black pepper, garlic powder, onion powder, brown 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!
The first step is to preheat the smoker 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.
The next step is to 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 dry rub over the surface of the meat, ensuring it covers all parts of the roast; top, bottom, and sides of the meat. Use your fingers to push the rub into the meat.
Once the smoker comes up to temperature, place the seasoned chuck roast directly on the grill grate and put your probe thermometer in, horizontally through each side, into the center.
Close the lid and smoke until the internal temperature reaches 145°F. This will take about 3 hours and 55 minutes. 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 aluminum foil and let it rest for 10-15 minutes to allow the juices to reincorporate into the meat.
Slice the roast with a sharp knife against the grain and serve with your favorite side dishes.
If you like a saucy exterior, brush your favorite BBQ sauce on the sides of the chuck roast in the last few minutes of the smoking process.
Change out or adjust the amount of spices in the rub. Add some chili powder or cayenne pepper to give the roast a bit of heat.
If you want a dry rub, you can omit the prepared mustard, but I really think it adds great flavor!
Leftover smoked chuck roast can be kept in the fridge in an airtight container for up to 3 days or frozen for up to 3 months.
If you have lots of leftovers, slice up the roast against the grain, place it in a Ziploc bag, and pop it in the freezer for meal prep, school, or work lunches.
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.
Instant-read meat thermometer: This is a must-have item if you own a smoker. We invested in a digital thermometer as soon as we bought the smoker.
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.
For a 3-pound chuck roast, the entire smoking process will take about 3 hours 55 minutes. The actual time will depend on the thickness of the roast, and other factors such as outside temperature and how hot your pellet grill cooks.
Chuck roast is a smaller cut of meat compared to beef brisket, and it will not only keep you within your grocery budget, but it will also cook quicker than other cuts of meat. The result? Tender, juicy meat that's perfect for smoked pulled beef sandwiches!
Tips & Tricks
- Anytime you smoke meat on the smoker, cook by temperature, not by time. We use a digital meat probe to keep a close watch on the internal 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 crispy exterior on the meat.
- When the chuck roast comes to temperature, before slicing and serving your smoked roast, allow it to have a resting period of 5-10 minutes to allow the roast to reabsorb the juices instead of running all over your plate.
Recommended side dishes for smoked chuck roast
What to do with leftovers?
It is also a favorite in tacos or chili for a quick meal.
This chuck roast is also delicious served cold, sliced thin, and topped with your favorite BBQ sauce.
Smoked chuck roast is a versatile dish that can be enjoyed in many different ways. Experiment and find the way that you like best!
Love Smoker Recipes? Try these next
This Smoked Chuck Roast is perfect for any occasion. It's easy to make, and the flavor is unbeatable. You will love how juicy and tender the meat is, and the smoky flavor will have your guests asking for seconds. So, next time you are planning a backyard barbecue, be sure to include this smoked chuck roast recipe. You won't be disappointed.
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!
Smoked Chuck Roast
- Meat Thermometer
- Electric Pellet Grill
- 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 brown sugar
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 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. This will take about 3 hours 55 minutes. 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!!