Go Back Email Link
+ servings
How To Smoke A Chuck Roast
Print

How To Smoke A Chuck Roast

Learn everything you need to know about how to smoke a beef chuck roast on your charcoal or pellet smoker with this easy, step by step tutorial.
Course Grilling
Cuisine American
Keyword How To Smoke A Chuck Roast
Prep Time 15 minutes
Cook Time 8 hours
Additional Time 1 hour
Total Time 9 hours 15 minutes
Servings 4 lbs.
Calories 2761kcal
Author Bon Appeteach

Ingredients

  • 1, 3-5 lb. Chuck Roast
  • 2 tbsp. Olive Oil
  • 1 tbsp. Sea Salt
  • 1 tbsp. Black Pepper
  • 2 tsp. Onion Powder
  • 2 tsp. Smoky Paprika
  • 2 tsp. Garlic Powder
  • 1 Small Yellow Onion
  • 6 Garlic Cloves leave whole
  • 32 oz. Beef Broth or Stock

Instructions

  • Pre-heat your smoker to 250 F. and set it for indirect heat.
  • Remove your chuck roast from the fridge, pat it dry and trim off any large pieces of fat that are easily accessible around the outside of the roast. Coat it lightly all over with the olive oil.
  • Combine the salt, pepper, paprika, onion powder, and garlic powder together. Coat the chuck roast all over with the rub in a fine layer. Let it rest while the grill pre-heats. A room temperature roast is best before going onto the smoker.
  • Smoke your chuck roast for 3 hours, spraying every hour with some of the beef broth/ stock.
  • While your chuck roast begins to smoke, prepare your beef broth au jus mixture. Combine large diced onion, whole garlic cloves, and about 3.5 cups of the remaining beef stock into a foil pan and set it aside.
  • When the chuck roast hits the stall (see blog post notes above) place it into your foil pan inside the au jus and cover it with foil. Insert a probe thermometer into the thickest part of your chuck roast and return it to the smoker.
  • Continue cooking another 3-5 hours as needed. The internal temperature should hit between 195 F- 203 F before it will be tender enough.
  • Steps for slicing: Remove from the au jus and reserve it on the side. Place the roast carefully back onto the smoker for 15-20 minutes to allow the bark to tighten back up a bit. Then remove it and wrap it by itself in foil, then in a towel and let it rest about an hour before slicing.
  • Steps for pulling: Remove the whole roast and the au jus from the smoker. On a cutting board, pull your chuck roast like you would a pork butt (by hand or with two forks). Strain out the au jus and place the liquid back into your foil pan. Add your smoked and pulled chuck roast back to the pan as well if desired or pour some of the au jus over the meat on a platter.
  • Serve it up with your favorite BBQ sides and sauces or eat as is and enjoy!

Notes

Pair with my low carb smoky BBQ sauce recipe, some smoked cauliflower mac and cheese, and some dill pickle coleslaw!

Nutrition

Serving: 1g | Calories: 2761kcal | Carbohydrates: 6g | Protein: 283g | Fat: 179g | Saturated Fat: 73g | Polyunsaturated Fat: 94g | Trans Fat: 10g | Cholesterol: 942mg | Sodium: 2647mg | Fiber: 1g | Sugar: 1g