Description
Learn to smoke a chuck roast like a pro! This detailed guide walks you through every step, from selecting the right cut to achieving tender, smoky perfection.
Ingredients
Scale
- 6–8 lb chuck roast
- Kosher salt (u00bd teaspoon per pound)
- Beef broth, apple juice, or water (for spritzing)
- Wood chunks (hickory, oak, pecan, or cherry)
Instructions
- Prep the Meat: Trim silverskin and excess fat. Apply kosher salt evenly for a dry brine. Let sit uncovered in the fridge for 24 hours.
- Set Up the Smoker: Heat smoker to 225°F-249°F and add your preferred wood chunks.
- Begin Smoking: Place the chuck roast directly on the smoker grates. Spritz every 30–45 minutes to retain moisture.
- Wrap the Roast: When the internal temperature reaches 165°F-175°F, wrap the roast in pink butcher paper.
- Finish Cooking: Smoke until the internal temperature reaches 195°F-205°F.
- Rest the Roast: Wrap in a towel and rest for 1–2 hours in an insulated container.
- Slice and Serve: Slice against the grain into ¼-inch pieces and enjoy!
Notes
- For optimal flavor, mix different types of wood like hickory and cherry.
- Always use a thermometer for precise temperature readings.
- Leftovers can be stored whole and reheated for best results.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Lunch
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 110mg
Keywords: smoked chuck roast, BBQ recipes, smoked beef