Smoked Chuck Roast Recipe - Step by step guide on how to smoke a tender and juicy beef chuck roast on your pellet smoking grill. This recipe is easy and gives you the most delicious end result.
Here is how to make a flavor-packed tender chuck roast on your pellet smoker grill. This is an easy recipe to follow and will give you a juicy end result.
We served our smoked beef roast with mac and cheese, baked beans, and coleslaw. I will link a few more of our favorite grilling side dishes for you below.
Ingredients You Need To Make Smoked Beef Chuck Roast:
Beef Chuck Roast - You'll need a two and a half to three pound boneless chuck roast.
Worcestershire Sauce - We use Worcestershire sauce in a 50/50 mix with water to spray the roast while it's smoking. This will keep the roast from drying out.
Salt - Any cooking salt will do. We use Himalayan or sea salt.
Black Pepper - Ground or freshly cracked black pepper.
Garlic Powder - You'll need garlic powder for the dry rub.
Onion Powder - Onion powder goes into the dry rub for the roast.
Smoked Paprika - Regular or smoked paprika will both work just fine.
Chili Powder - We use regular or dark chili powder in the beef dry rub.
Dry Mustard - Dry mustard for the dry rub.
Brown Sugar - Light or dark brown sugar.
Cayenne Powder - Adds a nice kick to the dry rub but not an overpowering heat.
Tools you need to smoke a beef roast:
- Butcher Paper or Foil - To wrap the beef in halfway through the smoking process. We highly recommend using butcher paper.
- Meat Thermometer - To check the temperature of your beef while smoking.
- Pellet Grill - For smoking your beef chuck roast on.
- Towel or Cooler - Once the beef is done smoking, it will be wrapped tightly in a towel or placed in empty cooler to allow temperature to drop slowly before serving.
- Measuring Spoons - To properly measure all of your ingredients.
- Food Grade Spray Bottle - To spray the roast every hour while smoking. This will ensure the roast does not dry out.
- Tongs or Grill Gloves - To handle the beef without burning your hands.
- Wood Pellets - Finally, you will need wood pellets for your smoker. We used a blend of oak, hickory, maple and cherry. Furthermore, any of these will work fine.
How To Smoke A Tender Beef Chuck Roast:
Count on the smoking process to take about 90-120 minutes per pound of meat.
To begin, dry beef with paper towels. Then, completely coat with dry rub. Cover and transfer to refrigerator overnight(optional).
Pull seasoned beef out of the fridge at least 30 minutes before smoking.
Fill spray bottle with Worcestershire and water blend.
Prepare your smoker with pellets and set the temperature to 225 degrees. We are using a pellet blend of oak, hickory, maple and cherry. But, any of these will do.
Place the beef roast in the center of the grill and stick the temperature probe directly in the center of the meat. Once a bark is beginning to form on the beef, spray with 50/50 Worcestershire and water blend every hour. Continue to smoke until the meat reaches an internal temp of 160 degrees.
Once the beef reaches 160 degrees internally, remove beef from the smoker and turn the smoker up to 250 degrees. Wrap beef tightly in a large piece of butcher paper or aluminum foil and transfer back to your smoker. Continue to smoke until the beef reaches an internal temperature of 200-203 degrees.
Finally, once the beef has reached an internal temperature of 200-203 degrees, remove from the smoker. Transfer to an empty cooler or wrap in a clean towel. Doing so will allow the meat to slowly cool down while maintaining tenderness. This will take about an hour.
Slice beef roast along against the grain or pull apart with tongs or two forks. Serve pulled beef on a sandwich or with your favorite side dishes. Enjoy!
Best Grilling Side Dishes:
Baked Macaroni and Cheese - The creamiest, cheesiest mac and cheese baked to a golden perfection! This baked macaroni and cheese is the ultimate comfort food. It goes great by itself or as a side dish.
Creamy Classic Coleslaw - My classic coleslaw recipe is made with a delicious slightly sweet and creamy homemade coleslaw dressing.
BBQ Bacon Baked Beans - Savory baked beans made with bacon, onion and peppers in a savory sauce with a dash of maple syrup.
Classic American Potato Salad - Made with hard boiled eggs, this classic potato salad is creamy and delicious!
Creamy Macaroni Salad - Super creamy and delicious Classic American Macaroni Salad is the perfect side dish for cookouts and picnics! Made with fresh peppers, onions, celery and pickle in a sweet creamy sauce.
More Best Grilling Recipes:
Smoked Pork Shoulder - Here is a step by step guide to smoking a tender, crusty, and absolutely delicious pork shoulder on your pellet grill.
Teriyaki Chicken Skewers - The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce.
Bacon Western Cheeseburgers - Juicy quarter pound burger layered with melted sharp cheddar cheese, bacon, onion rings, barbecue sauce and mayonnaise on a toasty sesame brioche bun.
Grilled New York Strip Steaks - Tender and juicy Montreal style New York Strip Steak marinated and seared on a hot grill. These steaks are super easy and always turn out so delicious!
Grilled Honey Buffalo Chicken Thighs - Amazing BBQ chicken thighs grilled low and slow to perfection and finished with a finger-licking good honey buffalo sauce.
Frequently Asked Questions:
You want to cook the cut of meat to temperature, not to time. This is the key to achieving a perfectly smoked beef chuck roast. The smoking process will take about 90-120 minutes per pound of meat.
Store completely cooled leftovers in an airtight container in the fridge for up to 2-3 days.
Smoked Chuck Roast Recipe
Ingredients
- 2 ½ lb Beef Chuck Roast boneless
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Water
Dry Rub:
- 1 teaspoon Salt
- 2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Dry Mustard
- 1 teaspoon Brown Sugar
- ½ teaspoon Cayenne Powder
Instructions
- Count on the smoking process to take about 90-120 minutes per pound of meat.
- To begin, dry beef with paper towels. Then, completely coat with dry rub. Cover and transfer to refrigerator overnight(optional).
- Pull seasoned beef out of the fridge at least 30 minutes before smoking.
- Fill spray bottle with Worcestershire and water blend.
- Prepare your smoker with pellets and set the temperature to 225 degrees. We are using a pellet blend of oak, hickory, maple and cherry. But, any of these will do.
- Place the beef roast in the center of the grill and stick the temperature probe directly in the center of the meat. Once a bark is beginning to form on the beef, spray with 50/50 Worcestershire and water blend every hour. Continue to smoke until the meat reaches an internal temp of 160 degrees.
- Once the beef reaches 160 degrees internally, remove beef from the smoker and turn the smoker up to 250 degrees. Wrap beef tightly in a large piece of butcher paper or aluminum foil and transfer back to your smoker. Continue to smoke until the beef reaches an internal temperature of 200-203 degrees.
- Finally, once the beef has reached an internal temperature of 200-203 degrees, remove from the smoker. Transfer to an empty cooler or wrap in a clean towel. Doing so will allow the meat to slowly cool down while maintaining tenderness. This will take about an hour.
- Slice beef roast along against the grain or pull apart with tongs or two forks. Serve pulled beef on a sandwich or with your favorite side dishes. Enjoy!
Nutrition
Neil
This turned out great!