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5 from 1 vote

Smoked Chuck Roast

Smoking a chuck can be done using any smoker of your choice. You can either use the electric smoker or go with the offset version.

Prep Time10 mins
Cook Time6 hrs
Course: Main Course
Cuisine: American
Keyword: Chuck Roast
Servings: 1
Calories: 196kcal


  • 1 aluminum foil
  • 1 meat injector
  • 1 can of beef broth
  • 1 can of beer (optional)
  • A pan for holding


  • 1

    tbsp Ground parsley

  • 1

    tbsp Ground oregano

  • 1/2



  • 1/8

    Cup Black pepper

  • 1/4

    Cup Garlic

  • 1/4

    Chili powder

  • 1/4

    Onion powder

  • Regular yellow mustard (optional)


  • Unwrap the package containing the chuck roast and remove it.

  • Submerge it in a pot of either cold or hot water and rinse.

  • Give the meat a quick rub down and remove it from the pot.

  • Dry it off and place on a board ready to apply the seasoning.

  • Apply the yellow mustard on the surface of the chuck roast and rub it on all side.

  • The point is to ensure that the seasoning sticks to the meat and not to give it a mustard taste.

  • Combine the above ingredients and mix them well in a small bowl. 

  • Spread the mixture evenly over the surface of your beef chuck.

  • You can use twine to secure the roll while you do this if it gets a little complicated.

  • Once this is done, the chuck roast is ready to be roasted

  • Alternatively, you can apply the salt first over the surface of the meat and put it in a fridge for about 45 minutes or an hour. 

  • This will bring out the required moisture, that helps in breaking down the connective tissues.

  • Rinse off the salt, dry and apply the seasoning.

  • Light your smoker and wait until the grill is fully lit.

  •  If you are using a charcoal grill, fill it with half chimney-full of charcoal.

  • Preheat the grill to about 250 degrees Fahrenheit with a drip pan of water placed directly under the chuck roast to make sure that the temperature is maintained.

  • Once the smoker achieves the optimum temperature, place the beef chuck onto the center of the hot grate and cover with the lid.

  • As the beef roasts, ensure that the temperature stays at 250 degrees.

  • Continue smoking and keep adding chunks or charcoal, depending on the cooker you are using, whenever necessary. 

  • Continue smoking the chuck roast until the outside crust is dark.

  • This should be after another hour and a half and your chuck roast will be ready to pan.

  • Use a probe thermometer, or an instant-read meat thermometer and stick it towards the center of the piece to take the reading.

  • If it reads between 140 and 150 degrees Fahrenheit, the meat is ready to be pulled off.

  • If the chuck roast is properly donned, it also means that it has achieved the desired flavor and no more smoke will be necessary.

  • Remove the piece from the smoker and place it on a pan covered with aluminum foil.

  •  Wrap the chuck roast in the foil and put it back in the smoker with the temperature between 225 and 250 degrees Fahrenheit.

  • The aluminum foil will capture the moisture and allow the meat to absorb more juices.

  • Cook the smoked chuck roast for about 2 to 3 hours more.

  •  Add fuel when necessary to make sure that the temperature is maintained.

  • This is also a good way of ensuring that the internal temperature is raised. 

  • The final internal temperature of the smoked chuck roast should read between 195 and 200.

  •  The moisture in the wrapped piece will regulate the temperature and get infused in the piece of meat.

  • ​At the optimum temperature, the smoked chuck roast will be soft and ready.

  • Remove the pan from the cooker and let the steam escape for five minutes.

  • Let it rest for at least an hour before slicing it up.

  • One way of knowing if your chuck roast beef is properly done is by confirming if all the connective tissue and fat has broken down or melted away.

  • Removing the roast beef from the pan leaves behind a liquid, beef broth, which is equally seasoned like the meat itself.

  • Finally, after following everything in the procedure, your chuck roast beef is ready. 


Serving: 100g | Calories: 196kcal