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Smoked Chuck Roast - seasoned with salt, pepper, garlic and onion powder, celery powder, mustard powder and granulated beef stock, then cured for 48 hours and smoked until 203F - 210F internal temperature - incredibly juicy and melt-in-your-mouth tender.

Smoked Chuck Roast Recipe

Course: dinner, Main Course
Cuisine: American, Southern
Keyword: Smoked beef chuck roast
Prep Time: 30 minutes
Cook Time: 8 hours
Seasoning: 4 hours
Total Time: 12 hours 30 minutes
Servings: 12 servings
Calories: 487kcal
Author: Victor
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Ingredients

  • 6-8 lb chuck roast

Rub for Smoked Chuck Roast

  • 3 tsp sea salt
  • 3 tsp granulated garlic or garlic powder
  • 3 tsp granulated onion or onion powder
  • 2 crumbled beef broth cubes or substitute with granulated beef stock
  • 1 1/2 tsp mustard powder
  • 3/4 tsp white pepper
  • 2 tsp black pepper
  • 2 tsp celery powder

Rub for Texas-style Smoked Chuck Roast (as an alternative)

  • 2 1/3 Tbsp kosher salt or to taste
  • 3 1/2 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.
  • Place the rub ingredients in a medium bowl and mix well. Apply the rub to the chuck roast in an even layer. Refrigerate for at least a few hours and up 48 hours for best results. Keep the meat in a Ziploc bag if refrigerating for longer than a few hours, flipping once halfway though. Otherwise, keep the meat uncovered.
  • Preheat the smoker to 275F. Smoke with oak or hickory for about 4 hours or until the internal temperature reaches about 165F and the meat develops a dark color.
  • Take the roast out of the smoker, wrap it tightly in unglazed butcher paper, and return to the smoker.
  • Continue cooking the meat in the smoker without the smoke at 325F for another 3-4 hours or until the internal temperature of the roast reaches 203F - 210F.
  • After the meat is done cooking, remove it from the smoker and let it rest, wrapped, for about 1 hour or until the internal temperature comes down to about 145F. Then unwrap, slice/pull, and serve.
  • If you are impatient like me, unwrap right away, but be careful as it will be steaming hot. Then, slice the meat and make the most amazing smoked chuck sandwiches you will ever taste.

Nutrition

Calories: 487kcal | Carbohydrates: 2g | Protein: 51g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 2154mg | Potassium: 922mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 46IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 6mg