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.

Pulled smoked chuck roast horizontal image with mustard sauce over top

Don't be afraid of smoking meat

While smoking a roast may sound daunting, it's really pretty piece of cake. This is particularly truthful if y'all take an electric smoker or pellet smoker like a Traeger. These continue a consistent temperature and allow you lot to set the temp and forget nearly information technology. Smoking on a charcoal grill is a piffling more difficult, but y'all 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 information technology's usually a little cheaper and turns out just as flavorful later on 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 (four-five hours). Spritz the roast with apple juice or apple tree cider vinegar every hour.
  • Warm beef broth to avoid a "stall". Pour broth in a pan and put the roast in. Comprehend with foil and render to the smoker.
  • Plough up the smoker to 250° – 300°. Continue to melt the roast until it reaches at least 205° or as high equally 210° Fahrenheit for easy pulling.
Pulled smoked chuck roast vertical image with mustard sauce on the side

An like shooting fish in a barrel chuck roast recipe for any smoker

We personally employ and are big fans of Traeger Grills. They are a quality grill and smoker, the best of both worlds! However, you lot can use any brand of smoker for this recipe.

Just follow the piece of cake instructions and keep your smoker equally close to 225° F as you tin for the outset four hours or then to get that deep fume ring and flavor. After that, the recipe is pretty forgiving and like shooting fish in a barrel! Just employ a meat thermometer and pull the roast off when it hits the proper temperature.

Pulled smoked chuck roast in a bowl with greens and cauliflower with mustard sauce over top

An easy mustard sauce

Included in the recipe is an easy mustard sauce to go with this smoked chuck roast. Since we struggle to detect sauces without refined saccharide, we made this i 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.

Pulled smoked chuck roast vertical image with mustard sauce over top

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 Spud SALAD WITH BACON

Your turn to endeavour this smoked chuck roast

It'south 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 united states of america know how it goes. Too, take a pic to share on Instagram and tag united states @realsimplegood. Make sure you give us a follow if you don't already, besides. We'd love to stay connected!

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Go the Recipe:

Perfectly Smoked Beefiness Chuck Roast

Prep: x mins

Cook: 7 hrs

Resting Time: thirty mins

Total: seven hrs x mins

Servings: 8

This recipe for smoked chuck roast is made in a Traeger grill, but any smoker works. How-to tips for a perfectly smoked roast included.

  • four lb beef chuck roast
  • ane/2 cup apple cider vinegar
  • 2 cups beef goop, (warmed)

For the rub:

  • ane tbsp body of water salt
  • 1 tbsp ground pepper
  • two tsp chili pulverization
  • 2 tsp cumin
  • 1 tsp paprika
  • i tsp Italian seasoning

  • Grill

  • Set up the rub by combining the rub ingredients in a modest basin 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 accept the time, yous tin can cover the roast at this point and refrigerate it for upwardly to 24 hours. If you lot practice refrigerate, exist sure to let the roast to sit out and come to room temperature before smoking (sit down for an hour at to the lowest degree).

  • 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-v hours). Spritz the roast with apple cider vinegar every hour.

  • In one case the roast has reached 140°-150° Fahrenheit, warm upward the beef broth in a pan on the stove or the microwave. Yous want it hot and so it doesn't absurd 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 dorsum in the smoker and you can plough the smoker oestrus upwards to 250 or even 300° F. Continuously monitor the temperature with a thermometer.

  • If you want chopped beef with more than texture, pull the roast off when it reaches 195°. For a iv lb roast, this will take another 2 or and so hours. However, if you want more of a pulled/shredded texture, go out the roast on until it reaches at least 205° or as high as 210° F. Cooking information technology to this higher temp will further break downward the fat and collagen in the meat, making it "fork tender".

  • Remove the chuck roast from the smoker and let information technology rest for at least 20-30 minutes, tented with foil or parchment newspaper. (See recipe notes)

  • While the roast is resting, prepare the sauce. Add all of the sauce ingredients to a small-scale saucepan. Estrus over low estrus, 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 savour!

  1. If your roast finishes before you are ready to eat, it can be kept warm for several hours. Simply wrap information technology with aluminum foil and then wrap information technology in a towel. Placing information technology in a libation to go along it warm until y'all're set to consume it.
  2. Nutrition facts are an estimate provided for those post-obit a Ketogenic or low-carb nutrition and exercise not include maple syrup for this recipe.  Encounter our total nutrition data disclosure hither.

Calories: 456 kcal , Carbohydrates: 3 yard , Poly peptide: 45 grand , Fat: 28 g , Saturated Fat: 12 thousand , Cobweb: 1 g

Perfectly Smoked Beef Chuck Roast Perfectly Smoked Beef Chuck Roast