Name: Smoked Chuck Roast
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Cuisine: BBQ
Ingredients: 1 chuck roast (about 3 lbs.); 3 Tbsp seasoning; 1/2 Cup beef broth; 2 tsp Worcestershire sauce; 1/2 Cup onion, sliced; 2 tsp garlic, minced

Looking for an alternative way to cook a chuck roast? Then smoked chuck roast is the answer! This blog post will walk you through how to smoke a chuck roast from the grill.

What is Chuck Roast?

Chuck roast comes from the shoulder of the cow. While the shoulder muscles are frequently used and can be tough, the chuck roast is from the upper shoulder and contains a decent amount of fat, which helps with flavor. Chuck is also a popular cut of beef due to its affordability and availability. Ranging between 1 1/2 to 3 pounds, this cut can feed a family or a small group of people. This is ideal for a smoked chuck roast recipe.

Are There Other Names for Chuck Roast?

Yes. Butchers may have chuck roast labeled as chuck roll roast, chuck eye roast, or chuck pot roast.

Why Smoked Chuck Roast?

Chuck roast is best cooked slowly because it needs more time to get tender. This makes it perfect for smoking. Having seasonings help, but adding hickory smoke brings a new element of flavor to the beef. Keep in mind we will braise chuck roast after it has smoked. More to come on that later.

Smoking a Chuck Roast

First off, preheat your grill or smoker to 250 degrees over indirect heat. For smoking wood flavor, I prefer a hard wood such as hickory or oak. While that is going, get your chuck roast and apply your favorite seasoning to all sides (not just front and back). Since this step only takes a couple of minutes, the grill may not be up to heat yet. Beef can sit at room temperature for a little while so it will be okay while it waits.

While the roast is on the grill, spritz with beef broth about once an hour. Do this until internal temp of the smoked chuck roast reaches 165 degrees. Why 165 degrees? Because this is about the time when the meat hits “the stall”. The stall happens when the internal temp of the meat stops rising due to the evaporation of liquid from the meat’s surface. This is similar to when our bodies sweat from getting too hot.

Braise the Chuck Roast

Shredded Chuck roast in a pan with juices.

To help combat the stall referenced in the previous section, wrapping will help expedite the cooking process of the meat. Coincidentally, this is when we place the smoked chuck roast in the pan and start to braise. Make sure to get the right size of pan that will fit the roast. I recommend a 9″x11″ pan or something similar.

To braise chuck roast, pour 1/2 cup of beef broth in pan, along with 2 teaspoons Worcestershire sauce, 2 tsp of minced garlic, and 1/2 cup of sliced onion. Place chuck roast in pan and then wrap the top with foil. Place back on grill and cook until internal temp of meat reaches 205 degrees. Remove from grill, unwrap the top and let cool for 20-30 minutes before shredding. Doing this will let the smoked chuck roast finish cooking internally and build up its juices inside for optimal flavor.

How to Eat the Shredded Chuck Roast

The shredded chuck roast can be eaten as is (which is awesome). It’s also really good with sandwiches, sliders, and tacos.

Ideas for Side Dishes

Homemade French Fries

Southern Corn Pudding

Elotes

Cast Iron Biscuits

Roasted Brussels Sprouts w/Bacon

The Smoked Chuck Roast Recipe!