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Chuck roast on a smoker full of smoke.

Texas-Style Smoked Chuck Roast

Course: dinner, Main Course
Cuisine: American, Southern
Keyword: Smoked beef chuck roast
Prep Time: 20 minutes
Cook Time: 5 hours
Seasoning: 12 hours
Servings: 4 servings
Calories: 412kcal
Author: Victor
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Ingredients

  • 2 lb chuck roast
  • 2/3 Tbsp kosher salt or to taste
  • 1 Tbsp black pepper coarsley ground; or to taste

Instructions

  • If possible, wet-age the meat in the fridge for 2-3 weeks in the Crayovac bag it came in.
  • Apply the salt and the pepper at least a couple of hours and up to a day before. Keep the meat uncovered.
  • Take the meat out of the fridge an hour before smoking to let it warm up a bit.
  • Preheat the smoker to 225F. Smoke with oak or hickory for about 4-6 hours until the internal temperature reaches 180F – 185F.
  • It the liquids start to pool on the surface of the meat, tilt it slightly by putting a wood chunk under one side.
  • If you want to pull the meat, wrap it in foil or butcher paper once the meat hits 175F – 180F, then continue to cook until about 208F – 210F internal temperature.
  • After smoking, wrap the meat in foil or butcher paper and let rest for an hour or so to relax, re-absorb lost moisture and further tenderize, and until the internal temperature hits 145F. Then unwrap, slice and serve.
  • When smoking to 208F – 210F and the meat was already wrapped, simply remove from the smoker, and let rest for about 1 hour, wrapped, until the internal temperature comes down to about 145F. Then unwrap, pull and serve.

Nutrition

Calories: 412kcal | Carbohydrates: 1g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1347mg | Potassium: 773mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 45mg | Iron: 5mg