Smoked Beef Chuck Roast On Pellet Grill

Juicy pellet smoked chuck roast cut in thin slices for serving.

4.94 from 121 votes

Smoked Beef Chuck Roast On Pellet Grill

This easy Smoked Beef Chuck Roast on a Pellet Grill recipe is super simple to make. The roast is covered in a flavorful wet rub and then smoked over low heat until tender, juicy, and full of delicious smoky flavor.

Prep Time5

Cook Time3 55

Total Time4

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 427kcal

Author: Jeri Walker

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 your smoker to 250°F.
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.
Brush the rub mixture 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 roast's internal temperature reaches your desired level of doneness. A temperature of 145°F will take about 3 hours and 55 minutes. Rare is 135°F, medium-rare 145°F, medium 155°F, and well done is 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

Use a digital meat thermometer to cook by temperature, not by time.

Let the roast sit at room temperature while the pellet grill is preheating.

Avoid opening the lid to check the roast while cooking, as moisture and heat will escape.

Nutrition