Our simple smoking method makes it easy for even a novice cook to produce perfectly smoked, tender and flavorful beef chuck roast. A dry rub spice blend and tasty mustard sauce is included.
Don’t be afraid of smoking meat
While smoking a roast may sound daunting, it’s really pretty easy. This is especially true if you have an electric smoker or pellet smoker like a Traeger. These keep a consistent temperature and allow you to set the temp and forget about it. Smoking on a charcoal grill is a little more difficult, but you can see some setup tips for a charcoal grill in this video.
How to perfectly smoke a chuck roast
While the “holy grail” cut for smoking beef low and slow is probably brisket, I like chuck roast because it’s usually a little cheaper and turns out just as flavorful after smoking.
Here are the top tips for a fall apart tender smoked chuck roast:
- Allow the roast to come to room temperature before putting it in the smoker.
- Smoke at 225° until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple juice or apple cider vinegar every hour.
- Warm beef broth to avoid a “stall”. Pour broth in a pan and put the roast in. Cover with foil and return to the smoker.
- Turn up the smoker to 250° – 300°. Continue to cook the roast until it reaches at least 205° or as high as 210° Fahrenheit for easy pulling.
An easy chuck roast recipe for any smoker
We personally use and are big fans of Traeger Grills. They are a quality grill and smoker, the best of both worlds! However, you can use any brand of smoker for this recipe.
Just follow the easy instructions and keep your smoker as close to 225° F as you can for the first four hours or so to get that deep smoke ring and flavor. After that, the recipe is pretty forgiving and easy! Just use a meat thermometer and pull the roast off when it hits the proper temperature.
An easy mustard sauce
Included in the recipe is an easy mustard sauce to go with this smoked chuck roast. Since we struggle to find sauces without refined sugar, we made this one with just a touch of maple syrup. This balances out well with the tangy vinegar and mustard, but is completely optional if you are doing a Whole30 or eating low-carb.
What to serve with beef chuck roast
- EASY, FRESH TOMATO WATERMELON SALAD
- PESTO POTATO SALAD
- BROCCOLI CAULIFLOWER SALAD WITH BACON
- ASIAN CUCUMBER SALAD
- THE BEST POTATO SALAD WITH BACON
Your turn to try this smoked chuck roast
It’s the time of year to cook on the grill and this smoked chuck roast is an excellent option for a summer gathering. If you try it, leave a comment below and let us know how it goes. Also, take a pic to share on Instagram and tag us @realsimplegood. Make sure you give us a follow if you don’t already, too. We’d love to stay connected!
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Perfectly Smoked Beef Chuck Roast
For the rub:
- 1 tbsp sea salt
- 1 tbsp ground pepper
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp Italian seasoning
- Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
- Place the chuck roast in a shallow pan or dish. Rub a liberal amount of the rub all over the roast. If you have the time, you can cover the roast at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the roast to sit out and come to room temperature before smoking (sit for an hour at least).
- Follow your smoker’s instructions to bring the temperature up to 225° Fahrenheit.
- Place the chuck roast in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit (4-5 hours). Spritz the roast with apple cider vinegar every hour.
- Once the roast has reached 140°-150° Fahrenheit, warm up the beef broth in a pan on the stove or the microwave. You want it hot so it doesn’t cool off the roast. Place the roast in a roasting pan and and pour in the beef broth around it. Cover the pan with aluminum foil or tent with parchment paper.
- Place the roast back in the smoker and you can turn the smoker heat up to 250 or even 300° F. Continuously monitor the temperature with a thermometer.
- If you want chopped beef with more texture, pull the roast off when it reaches 195°. For a 4 lb roast, this will take another 2 or so hours. However, if you want more of a pulled/shredded texture, leave the roast on until it reaches at least 205° or as high as 210° F. Cooking it to this higher temp will further break down the fat and collagen in the meat, making it “fork tender”.
- Remove the chuck roast from the smoker and let it rest for at least 20-30 minutes, tented with foil or parchment paper. (See recipe notes)
- While the roast is resting, prepare the sauce. Add all of the sauce ingredients to a small saucepan. Heat over low heat, stirring to mix, until the sauce is warmed through and all of the ingredients are mixed well. Serve warm or cold.
- Shred the roast with 2 forks or meat forks or simply chop it up. Serve topped with sauce and enjoy!
- If your roast finishes before you are ready to eat, it can be kept warm for several hours. Simply wrap it with aluminum foil and then wrap it in a towel. Placing it in a cooler to keep it warm until you’re ready to eat it.
- Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include maple syrup for this recipe. See our full nutrition information disclosure here.