Smoked Beef Chuck Roast
This smoked beef chuck roast recipe offers a tender, flavorful, and juicy roast achieved through a simple seasoning and slow smoking process. Perfect for gatherings or meal prep, it highlights the rich marbling of the chuck roast enhanced by smoky flavors.
Servings: 6 servings
Ingredients
- 3-4 lb chuck roast well-marbled
- 2 tablespoons kosher salt Enhances the natural flavors of the beef
- 2 tablespoons ground black pepper Adds a peppery kick and crust
Instructions
- Pat the chuck roast dry with paper towels to help the seasoning stick and promote a beautiful crust. Evenly coat the entire roast with kosher salt and ground black pepper, rubbing the seasoning into every nook and cranny.
- Preheat your smoker to a steady 225°F (107°C). Use hardwoods like oak, hickory, or pecan for a classic smoky flavor. A charcoal grill set up for indirect heat with wood chips can be used if a smoker is not available.
- Place the seasoned roast directly on the smoker grate, fat side up to allow the fat to baste the meat as it renders. Insert a meat thermometer probe into the thickest part of the roast to monitor internal temperature.
- Smoke the roast at low and slow heat until it reaches an internal temperature of about 195°F to 205°F (90°C to 96°C). This takes approximately 6 to 8 hours depending on smoker and roast size, breaking down connective tissues for tender beef.
- Remove the roast from the smoker and tent loosely with foil. Let it rest for at least 30 minutes to allow the juices to redistribute throughout the meat, keeping it moist.
- Slice the roast against the grain for best texture or shred it for sandwiches and tacos. Serve with favorite sides like roasted vegetables, mashed potatoes, or salad.
Equipment
- Smoker
- Meat Thermometer
- Foil
- Charcoal Grill (optional)
Notes
Use a reliable meat thermometer to ensure perfect tenderness. Consider using a water pan in the smoker to maintain moisture. Trim excess fat if preferred, but keep some for flavor and moisture. Avoid opening the smoker frequently to maintain steady temperature. For a crustier bark, increase heat to 275°F for the last 30 minutes. Allow the roast to come to room temperature before smoking for even cooking.
Variations include adding garlic powder, onion powder, smoked paprika, or chili powder to the rub; marinating overnight with olive oil, garlic, and herbs; using liquid smoke if no smoker is available; and experimenting with different wood chips like apple or cherry for different smoke profiles. Leftovers can be refrigerated up to 4 days or frozen up to 3 months and reheated gently with beef broth to maintain moisture.