Smoking Chuck Roast

A Reader Question:

What are the do's and don'ts of smoking a chuck roast? Help please. I have a Masterbuilt smoker, and have smoked ribs, turkeys, and pork loins, but have never smoked a chuck roast.


Chuck roast is a great piece of meat for the smoker. It's typically tougher and fattier than most people want for grilling, but when it's cooked for extended periods it becomes tender and juicy.

One of my Mom's specialties was braised chuck roast. She'd first season it, then brown it in oil on all sides in the same cast iron dutch oven it was to be braised in. After browning, it was simmered on the stove top in a small amount of water for a few hours. Mom's chuck roast literally melted in your mouth and was always delicious! Forgive me for reminiscing. That's not smoking, is it...

When smoking a chuck roast, be sure to start with a good one. Find one that is well marbled for the best flavor. Trim off the excess fat around the edges.

Like briskets, chuck roasts can be marinated, or just seasoned with dry rub, or even with just a little salt and pepper. I like to rub the roasts with yellow mustard before applying dry helps the rub stick, and I think it helps keep meat moister in the long run. Any good rub you use for brisket will do fine.

Smoke at 225-250 degrees for about 4 hours, or until a meat thermometer reads 140 degrees when poked into the meat. At that point, wrap the roasts up in aluminum foil (use two layers of HD foil-you want to save the juices). Continue cooking the roasts until the internal temp reaches about 200 degrees. This is VERY done, and the meat will be very tender at this stage.

After the beef is wrapped in foil it can can be finished either in the smoker or inside in your oven, set at 250 degrees.

When done, carefully pour the collected juices into a container and place it in your fridge. Let chuck rest for about a half hour. Remove any remaining pockets of fat, then shred it with a couple of forks, or just chop it up with a big, sharp knife.

Remove the fat from the top of the cooled beef juice, then add it back to the shredded beef and mix it in. You can add a bit of your favorite bbq sauce to the shredded chuck if you want, or serve it on the side. This makes killer sandwiches!

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