Smoked Beef Chuck Roast Recipe

I wanted to share my smoked beef chuck roast recipe with all of you. I actually have recently changed it a bit by changing my smoked chuck roast rub so I’ll give you both alternatives. I find this one of the easiest cuts of beef to smoke. It is one of those cuts that you will traditionally see cooked in a crockpot. Crockpot beef chuck roasts are great and very tender but I really enjoy the flavor that the smoking process brings to the meat.
1 chuck roast (3-5 lbs)
3 cups beef stock
  • Two tablespons salt
  • Two tablespoons pepper
  • Two tablespoons garlick powder
This has been the traditional rub I have used for my chuck roast. I have recently stumbled upon Traeger Saskatchewn Dry Rub. I found this rub excellent on my chuck roast and it will now become a rub I will use moving forward. I am anxious to try it on other meats as well.
I use hickory wood for my smoke. I currently smoke on a Traeger so use Hickory pellets.
chuck roast
  • Heat up your smoker to 225 deg F.
  • Apply your rub to the chuck roast while your smoker is heating up. I prefer to apply the rub the night before and refrigerate but that is just me. You do what works for you!
  • When the smoker is heated up, put the roast directly on the grill and smoke for 3 hours. During thios process, spray with beef stock to ensure the meat remains moist.
  • After 3 hours remove the roast and place in a pan with 2 cups of beef stock. I use the disposable aluminum type. You could also add some sliced onions in at this time if you desire.
  • Increase heat to 250 deg and continue to smoke until internal temp is at 165 deg. This should take 2.5 – 3 hours.
  • Once at 165, cover pan in aluminum foil and continue to smoke until temp reaches 200 deg internal. This will take another 2.5 – 3 hours.
  • Remove from grill and allow to rest for 15 miuntes or so.
  • Shred and serve!
smoked chuck roast
Final Thoughts
I find this method creates meat that is very tender and flavorful. The entire process can take up to 9 hours but is very worth it in the end. I hope you enjoy this recipe and please leave comments on how you did with it.
Happy smoking!


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4 thoughts on “Smoked Beef Chuck Roast Recipe

  1. Wow! your recipe Smoked Beef Chuck Roast,  I think it tastes good, I will try to prepare this New Year Eve for my family.  My only concern for this is your preparation time of 9 hours, can we cut on that? Have you tried the rub on pork and chicken? How does it taste compared to beef? What about some garnishing?

    1. You can definitely cut down the time. Increasing the temp will cut back the time depending on how high you take it. You could take it up to 350 or even 400. I jut prefer low and slow. As far as the rub, I have only tried it on beef so far but will definitely try it on others. I’m thinking fish for sure.

  2. Yum yum. This recipe sounds good. When I look at how long the cooking takes, I think I would want to cook at probably a little higher temperature. My family tends to prefer pork rather than beef, so I am going to try it first with pork loin or pork leg. I would need, also to get the hickory wood to do the smoking because that is what gives it that delicious taste. Thanks for sharing this recipe. I am going to check out more of your recommendations.

  3. Thanks for sharing this great recipe with us. I am not big on eating meat but do appreciate everything smoked. Do you know that here in Argentine, a guy named Francis Mallmann is super known for his smoking techniques. He runs a place in Mendoza which is very popular amongst Americans.

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