This ultra-tender Smoked Pellet Grill Chuck Roast is juicy, easy to make, and full of smoky flavor. A delicious dry rub is applied, then the roast is cooked slowly over low heat so the meat stays moist. This 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 we enjoy cooking on the pellet grill. I love that the pellet smoker does all the work, which leaves time for preparing side dishes or visiting our guests!
When this chuck roast is cooked on the pellet grill, it is amazingly tender, juicy, and has so much flavor.
Serve it with a side of Air Fryer Brussel Sprouts with Bacon, Smoked Corn on the Cob In Foil, and Hawaiian Macaroni Salad for an amazing dinner everyone will love.
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, Smoked Pork Loin Roast, or Carnitas Tacos made from slow cooker pork butt.
Or check out this roundup of 42 Of The Best Smoked Beef Recipes.
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Why you will love this beef roast
- Chuck roast is a large cut of meat that is relatively cheap, and smoking it makes it flavorful, tender, and juicy.
- Chuck roast is perfect for slow smoking over a lower temperature, ensuring the meat stays moist and absorbs all the fantastic smoke flavor.
- This recipe is easy to make, even if you are a beginner to pellet grilling.
- Prep time is only 5 minutes - the smoker does all the work!
- Leftovers are great for meal prep or school and work lunches.
Ingredients
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 yellow mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt.
See the printable recipe card for exact measurements and a full list of ingredients.
Variations
- If you like sauce, brush your favorite barbecue sauce on the sides of the chuck roast during 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. You can also use coarse black pepper and kosher salt instead.
- If you want a dry rub, you can omit the prepared mustard, but I think it adds great flavor!
How to smoke a chuck roast on a pellet grill
Quick overview
- Preheat pellet smoker.
- Apply wet rub to roast.
- Smoke until the desired internal temperature is reached.
- Rest, slice, and serve.
Step by step instructions
Step 1: Preheat the smoker to 250 degrees F. Make sure you have topped it up with wood pellets of your choice. I like to use Competition Blend, Signature Blend, hickory, or pecan wood.
Step 2: 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 wet rub over the surface of the meat, ensuring it covers all parts of the roast: the top, bottom, and sides of the meat. Use your fingers to push the rub into the meat.
Step 3: 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.
Step 4: Close the lid and smoke until the internal temperature reaches 145°F with a temperature probe. 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.
Step 5: Remove the smoked roast from the grill and place it on a cutting board. Cover it with aluminum foil and let the meat rest for 10-15 minutes to allow the juices to reincorporate into the meat.
Slice the tender roast into thin slices with a sharp knife against the grain and serve with your favorite side dishes.
Storage
Leftover smoked chuck roast can be kept in an airtight container for up to 3 days in the refrigerator 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.
Equipment
Smoker: I have a Traeger pellet grill, a Pit Boss pellet grill, and a Masterbuilt electric smoker. Any pellet smoker will work, even a vertical electric smoker. If using an electric smoker, fill the water pan with beef broth or apple juice for extra flavor. Apple wood chips would be an excellent choice.
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 a cut of beef from the shoulder area of the cow. 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 cook time will take about 3 hours and 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. A larger roast will take longer to cook. Ensure you give yourself plenty of time; you don't want to rush it.
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!
Expert Tips
- Anytime you smoke meat on the smoker, cook by temperature, not time. I 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.
- 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.
- Let the roast sit out at room temperature while the pellet grill is preheating.
- 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.
Related Recipes: Pellet Grill Oven Smoked Brisket, Smoked Beef Brisket on Electric Smoker, Smoked Pork Belly Burnt Ends on Pellet Grill.
Side dishes for smoked chuck roast
What to do with leftovers?
If you are lucky enough to have leftovers, you can reheat the smoked chuck roast and serve it in sandwiches on Homemade Air Buns or add it to Instant Pot Venison Stew. It is also a favorite in tacos or Smoked Chili for a quick meal.
This chuck roast is also delicious served cold, sliced thin, and topped with your favorite BBQ sauce.
More Pellet Grill Recipes You May Like
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Smoked Pellet Grill Chuck Roast
Equipment
- Meat Thermometer
- 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 brown 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 wet rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.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
- 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.3 pound beef chuck roast
- 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.
Notes
- Anytime you smoke meat on the smoker, cook by temperature, not time. I 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. The meat will dry if the roast sits on the smoker too long. It is nearly impossible to tell if meat is done just by eyeballing it.
- Ensure the wood pellets are topped up, and occasionally check through the cooking process to ensure you don't run out and top up if necessary.
- Let the roast sit at room temperature while the pellet grill is preheating.
- 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.
Geoff Caras
Hi Jeri,
Thanks for what you do! The rub that you have here is my go-to rub so I was happy to see that...
My question is -- have you tried to cook a roast like a brisket? You are suggesting pulling off the roast at 135 degrees ( like an oven-cooked roast) for medium rare. This is OK if you want to make a traditional roast that is going to be sliced. I have 3 roasts to smoke - and I was thinking of wrapping at 170 degrees and pulling when they are tender - like 203 degrees. Then I cam make burnt-ends or pulled beef out of them. Would love your thoughts on this method!
Jeri Walker
Thank you so much Geoff for your kind words! 🙂 I haven't tried to cook a roast like a brisket... yet - it is on my to-do list; however, I think it is a fantastic idea! And burnt ends from a chuck roast? Yum! When are you planning on smoking the roasts? If not for a few days I could test a recipe and let you know how it goes! Otherwise, please share your results!
Deanna
I have a 6 lb chuck roast to smoke. Would it take the same amount of time to cook or twice as long?
Jeri
Hi Deanna, a 6-pound chuck roast will take twice as long, so probably about 6-7 hours. A good estimate is one hour for every one pound of meat. Hope this helps! 🙂
Mary Lee Beck
I am confused- in the comments and tips section it calls for brown sugar- but the recipe says only 2 tsp raw sugar. How much brown sugar should I use? Looking forward to it! And I agree- you always have the best smoker recipes.
Jeri
Hi Mary! Sorry for the confusion! You can use either raw sugar OR brown sugar. I updated the recipe card to reflect both! I'm so happy to hear that you enjoy our smoker recipes! Let me know how the roast turns out for you! 🙂
Addie
This is the perfect summer dinner! So hearty and flavorful!
Katie Youngs
You always have the best grilling recipes!
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!
Addie
So tender and flavorful! We loved this for dinner.
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!
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!
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!