When most people think of a chuck roast, they automatically assume it’s being prepared as a pot roast in the oven or slow cooker. While both cooking methods produce tasty results, there’s nothing quite like a smoked chuck roast. You get the mouth-watering tenderness with a tasty dose of smokiness, making it a great option for Sunday dinner or special occasions.
I was getting tired of the pot roast we always had every other Sunday evening (it was roast chicken the other Sundays). I wanted to do something different. So, instead of putting the chuck roast in the oven, I fired up the smoker and started thinking about rub recipes. A bit of sweet and a bit of heat never goes wrong. Rub the roast with some olive oil and sprinkle on the rub. Pop it in the smoker and wait until it’s falling apart. My family devoured it in what seemed like seconds.
That’s how my love of smoked chuck roast got started. I’ve refined the rub a bit and definitely played with the final temperature. When you try it, you will know why it’s the best.
What Makes A Good Chuck Roast Recipe
Also known as a chuck roll or a pot roast, the chuck roast is an economical cut of meat taken from the shoulder. A good chuck roast has generous marbling throughout the meat, making it a great choice for the low and slow style of cooking. The connective tissues, which make the cut tough, break down during the slow cooking process giving the meat it rich flavor and tender texture.
A good chuck roast recipe should include browning the meat. Some argue that browning does nothing for enhancing the juiciness of the meat, and they may be right. What browning does do, however, is enhance the flavor of the roast. Even a bit of browning does wonders for flavor.As said before, low and slow cooking methods work best for chuck roasts. Smoking is, of course, one of the tastier options, but other methods give this meat the right treatment including braising, slow roasting in the oven, using a crock pot, or sous vide.
For chuck roast recipes that don’t include time in the smoker, it’s important to use the juices produced during the cooking process. Spooning the juices directly over the meat keeps it moist and adds flavor. Adding a bit of flour or cornstarch produces a rich gravy to go over the meat or vegetables.
How To Make The Best Smoked Chuck Roast
Set your smoker at 225F. Stay close to that temperature as much as possible. We need to smoke this chuck roast for many hours in order to get that tender and juicy meat.
It is important that you use a thermometer to check the internal temperature of the meat. The outside should have a dark bark crust and the inside temperature around at least 190F.
This meat dries up quickly when sliced. I suggest waiting to slice the meat when you are ready to eat.
Smoked Chuck Roast
Try this delicious smoked beef chuck roast recipe.
- 4-5 lbs Beef Chuck Roast
- 1/4 cup Olive Oil
- 1/4 cup Light Brown Sugar
- 1/4 cup Paprika
- 3 tbsp Cajun Seasoning
- 1 tbsp Salt
- 1 tsp Chili Powder (Go as hot as you like)
- 1 tsp Cayenne Pepper (More if you like it hot)
Add oak wood chips to your smoker.
Preheat smoker to 225F.
While the smoker is heating up, rub olive oil on the chuck roast. Be sure to cover thoroughly.
Place rub ingredients in a shallow bowl and mix together thoroughly.
Coat the entire roast with the rub, being as generous as possible.
Place roast in the smoker and let it smoke for one hour for every pound of meat.
Check meat temperature during last hour of smoking. If you want to slice the meat, remove when it reaches 165F. If you want the meat to fall apart, remove when it reaches 190F.
Let meat rest for 20 to 30 minutes before slicing or serving.