Smoked Chuck Roast
This smoked chuck roast recipe yields tender flavor packed beef you’ll love! This roast slowly smokes over wood chips to perfection for a less expensive alternative to brisket.
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One of my favorite cooking gadgets is my smoker.
Sure, I love my Instant Pot and my air fryer.
But neither of them hold a candle to the smoker when it comes to making super flavorful meats.
And this smoked chuck roast really shows off what the smoker can do with meat.
The prep for this is really easy and you only need 4 ingredients for a smoked chuck roast that rivals brisket in its flavor.
Ingredients
To make this you’ll need:
- Chuck roast– Look for one that is about 3 1/2 pounds
- Montreal Steak Seasoning– You could use regular Montreal Steak, the spicy blend, or another steak rub of your choice
- Worcestershire sauce– For the umami flavor.
- Butter– Divided into 4 pats.
You’ll also need wood chips.
How to Make
This smoked chuck roast might be one of the easiest but most flavorful meats you can make!
Just rub the Worcestershire sauce into the roast and season all sides of the meat evenly.
Then cover the meat and let it rest for an hour.
Preheat your smoker to 250 degrees with your choice of wood chips.
Put the prepared roast directly on the rack of your smoker and smoke it until the internal temperature reaches between 155 and 160 degrees, roughly 3 hours.
The layer several layers of foil on top of a cutting board.
Place the partially cooked roast in the center of the foil sheets and top the roast with the pats of butter.
Wrap the foil up tightly around the meat to close it.
Put the meat back on the smoker until it reaches an internal temperature of 205 degrees, roughly another 2 hours.
Once it comes to temperature, remove the meat from the smoker and let it rest for an hour.
Shred the meat, serve, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Can I freeze leftovers?
Yes!
Just let the meal cool and transfer it into a ziplocking freezer safe bag.
Freeze the leftover shredded chuck roast for up to 3 months.
What kind of wood chips are best for smoked chuck roast?
You can use any kind of wood chips you have and like but hardwoods that smoke slowly work the best.
Good choices include:
- Hickory
- Alder
- Maple
- Pecan
- Cherry
- Apple
Tips and Tricks
- Don’t skip the rest time. This will give the meat’s fibers a chance to relax and the juice in the meat the opportunity to redistribute. If you skip the rest time, the meat will be harder to shred and not as moist.
- Serve the shredded smoked chuck roast as you would serve shredded brisket.
- A meat thermometer will be very handy for this recipe.
Other Smoked Meats You’ll Love
Smoked chuck roast is an easy, less expensive alternative to brisket.
Make it and enjoy!
Looking for other smoked meat recipes?
Try these:
- Smoked Tri Tip
- Smoked Beef Jerky
- Smoked Meatballs
- Smoked Chicken Wings
- Smoked Hot Dogs
- Smoked Eye Of Round
- Smoked Brisket
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Smoked Chuck Roast
Ingredients
- 3 1/2 lb chuck roast
- 2 tbsp Montreal steak seasoning or rub of choice
- 1 1/2 tbsp Worcestershire sauce
- 4 tbsp butter cut into 4 pats
Instructions
- Rub the worcestershire sauce evenly out all over the roast, then spread the seasoning evenly out over all sides of the meat. Cover the meat and let it rest for one hour.3 1/2 lb chuck roast, 2 tbsp Montreal steak seasoning, 1 1/2 tbsp Worcestershire sauce
- Preheat the smoker to 250° using your favorite wood chips.
- Add the prepared roast directly to the rack of your smoker, and smoker until the internal temperature reaches 155-160°- roughly three hours.
- Layer several large sheets of foil on top of a large cutting board. Carefully transfer the hot roast to the center of the foil, then add the pats of butter to the top. Wrap the foil up tightly to close.4 tbsp butter
- Return the wrapped roast to the smoker and continue smoking until the internal temperature reaches 205°, roughly 2 hours.
- Carefully remove the roast from the smoker and let it rest for 1 hour.
- Shred the meat, serve in your preferred way, and enjoy!
Notes
- Don't skip the rest time. This will give the meat's fibers a chance to relax and the juice in the meat the opportunity to redistribute. If you skip the rest time, the meat will be harder to shred and not as moist.
- Serve the shredded smoked chuck roast as you would serve shredded brisket.
- A meat thermometer will be very handy for this recipe.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
