Smoked Chuck Roast (Know The Facts)

Like barbecues, smoking meat is something everyone should try at least once. But there are a few important steps to follow to ensure the best-tasting result and start your smoker off right. This article provides a step-by-step guide for creating your smoked chuck roast to enjoy this classic recipe without any trouble! 

how to Smoked Chuck Roast

What is Chuck Roast?

Chuck roast is a pork roast that has been smoked. It is a popular dish in the United States and can be found in many restaurants. Smoking the pork gives it a unique flavor and makes it very tender. This guide will show you how to make a Chuck roast using step-by-step pictures.

Difference Between Chuck Roast vs. Brisket

Chuck roast is the leaner, lower-fat version of brisket. It’s made from the fatty end of the brisket, which is cut shorter than a traditional brisket and has less fat. Chuck roast is also often less expensive than a traditional brisket.

Brisket is the most popular type of beef roast. It’s made from the entire brisket cut into several large pieces. Brisket is often more expensive than a Chuck roast but has more flavor and fat.


If you’re like me, you love a good roast beef sandwich. And if you’re looking for a delicious and easy way to make one, smoked chuck roast is the way to go! Here is how to make this dish:


  • 10 lbs chuck roast
  • kosher salt
  • yellow mustard


  1. The chuck roast should be washed thoroughly in ice water. Place on a cutting board and liberally season with kosher salt, pressing it with your hands to ensure even distribution. Please place it in the refrigerator to chill, then give it a rest for two hours.
  2. Take the chuck roast out of the refrigerator and set it aside. Spread a very thin layer of mustard over the entire surface of the meat. Spread the seasoning evenly over the meat.
  3. Preheat, the smoker to 225 degrees Fahrenheit. After it has been heated, place the meat on the grilling grates. Cook the meat for 90 minutes per pound or until the internal temperature reaches 195 degrees Fahrenheit, whichever comes first. Typically anything between 6 and 10 hours.
  4. Take the roast out of the smoker and wrap it in aluminum foil. Permit to sit undisturbed for up to an hour.
  5. Make bits out of the chuck roast by pulling it apart with a sharp knife.
  6. Prepare with the rub of your choice and serve.

Steps of Smoked Chuck Roast

Prepared Meat 

“Rinse the beef under cold water,” “Place it on a chopping board,” and “Apply salt to the surface of the meat.” Add salt all over your beef, then place it in a smoker (when it is warm) for hours. This makes your beef retain moisture and flavor. Transfer your meat to the fridge and allow it to sit for a couple of hours. This will allow the salt to be absorbed.

Please remove it from the refrigerator and apply yellow mustard over the entire surface, including the bottom. The mustard will also be a glue for your spice rub to stick. The actual flavor of yellow mustard will fade after smoking, so don’t worry about the taste getting up your nose. The roast needs a sprinkle of seasoning to be mixed in. A robust rub can be used in any folds or crevices.

BBQ Dry Rub

I’ve chosen a simple rub for this recipe with just a smoked chuck roast. I always like to use leaner cuts of meat when cooking, such as brisket.

how to Smoked Chuck Roast

The ingredients for my rub are:

  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp garlic powder

If you prefer a bit of a bite with your fava beans and carrots, try adding ¼ teaspoon of cayenne pepper and ½ teaspoon of chili powder. In general, I recommend using the least amount possible.

Prepare the Smoker

Ensure your smoker is set up for indirect grilling by heating it to a temperature of about 225°F (107°C).

If you are grilling with a gas grill or an electric outdoor grill, you need to keep adding smoking chips so that they will be able to cook for the planned six hours.

Resting and Serving

Remove the chuck roast from the barbecue and wrap it in foil (if you haven’t done so already). Wrap a thick towel around the meat, then put it into an empty ice chest or soft-sided cooler. These handouts are often used to keep food cool, but they are also good at helping beef retain its juices after cooking.

Fill in any remaining space with more towels or blankets, and leave it for at least an hour. This is called the resting period, and the reason we recommend this is because it allows the juices to re-circulate through the meat, helping to keep a great quality roast throughout.

Allow the beef to drop to about 150 degrees Fahrenheit before removing it from the oven.

Once pork chops are cut, they can dry out quickly because of how tough they become. To keep the meat juicy and tender, slice the pork chop into thin pieces around a quarter-inch thick.

Keep the leftover meats intact by wrapping them in airtight packages and storing them in the fridge.

Meat Pulling

This is the step for you if you want to slice your beef thinly. Let the meat cool before poking it open, so you don’t tear it; otherwise, it will be too hot!

To make the beef easier to work with, you can cut it into large chunks or shorten the long strands of tender beef by processing them with a sharp knife or cleaver.

Best Smoking Wood

If you’re looking for the perfect smoking wood to add flavor and depth of smoke to your next chuck roast, you’ve come to the right place. This blog section will take you through our top picks for the best smoking woods for cooking meat.

First and foremost, choose a quality piece of smoking wood that’s properly seasoned. Too much moisture can spoil the wood, while too much dryness will make it difficult to produce a consistent and flavorful smoke. Follow these tips for finding the perfect smoking wood:

Look for a piece of wood at least 3 inches in diameter and 6 feet long.

Make sure the piece of wood is dry before using it for smoking. If it’s too moist, soak it in water for a few hours before use. If it’s too dry, add some water before starting your smoker.

Apply a light coating of vegetable or animal oil to the piece of wood before using it in your smoker. This will help prevent sticking and promote even smoke distribution throughout the wood.

Once you’ve selected your smoking wood, follow these tips for preparing it:

If the wood is fresh, cut off any branches or excess wood.

If the piece of wood is dried, soak it in water for a few hours before using it.

Apply a light coating of vegetable or animal oil to the wood before using it in your smoker. This will help prevent sticking and promote even smoke distribution throughout the wood.

Now that you’ve prepared and seasoned your smoking wood, it’s time to start smoking!

Internal Temperature

Internal temperature is the most important factor when smoking a chuck roast. You want it to reach at least 145 degrees F before entering the oven. If your roast reaches an internal temperature of 150 degrees F or higher, the juices will run clear, and the roast will be very tender.


Smoking a Chuck roast is an old-fashioned BBQ tradition that many people enjoy. This guide will show you how to smoke a Chuck roast using several different methods and provide some tips on serving your smoked Chuck roast. Whether you are cooking for one or want to prepare a large chuck roast for a feast, this guide has everything you need to get started. Thanks for reading!

John Rinder
Latest posts by John Rinder (see all)