Smoking a chuck roast

smoking a chuck roast

Chuck roast is considered to be a tough cut of meat due to the amount of exercise this muscle gets, but not to worry it tastes so good and  smoking a chuck roast is easy and we will show you. It is well marbled to help make beef tender, tasty and juicy. There are primal and sub primal beef cuts, but today we will focus only on the chuck.

Why is it called chuck roast?

Sometimes a chuck roast can be referred to as “Pot roast”. A pot roast is not a specific cut of meat. People use this term when cooked meat is cooked with vegetables in a covered pot. It also points out how to prepare a chuck roast by searing it over high heat and wrapping it lightly with stock, broth, or wine until its tender.

Picking a chuck roast

I highly recommend buying a chuck roast from a well-known butcher shop because the quality of the meat tends to be fresh and of high quality.

As far as the color goes, the beef tenderloin should be a deep red colour. If you see a red / gray roast colour, that means it is not new and has been sitting on the shelf for a while. A good cut should dry out when touched and have a subtle, sweet scent.

Rubs for beef roasts

My to go dry rub is called House Seasoning. It contains kosher salt, sour black pepper, and garlic powder. I make a large batch and keep it in a glass container so it is ready and available when I make different recipes for roasting.

Preparing the smoker

Smoking a chuck roast can be done in any type of smoker, just make sure the smoker has reached a temperature of 225 ° F before adding the meat. Oak, hickory, or pecan wood work best when they smoke in the oven. You will also need to decide whether you need to use a water pan or not. Some smokers bring a pan of water and some do not. If you use offset or smoke vertically, I recommend using a water pan. If you are using a pellet smoker, there is no need to add a water pan.

A smoked chuck roast can be a great way to entertain guests at your holiday party. Aside from the fact that it differs slightly from the typical holiday meat, beef chuck is cheaper than beef prime rib or tenderloin, which is easier to get along with than brisket and is much easier to come by.

  • 4 to 5-pounds beef chuck roast
  • butcher’s twine
Beef rub:
  • 1 teaspoon of salt
  • 2 teaspoons black pepper
  • 1 teaspoon pepper cayenne
  • 1 teaspoon oregano
  • ½ teaspoon of flour
  • 2 teaspoons garlic powder
Tools and equipment
  • Charcoal grill
  • Charcoal
  • Wood chips
  • Water
  • Instant-read thermometer *
  • Tongs
  • Heavy duty aluminium foil
Step by step on how to smoke a chuck roast
  1. Prep the chuck roast for smoking

Start with a roasted chuck at 5 pounds. Rinse it under cold running water and wipe it off with paper towels.

A secure chuck roast with 1 to 2 pieces of twine, wrapped around it and 3 to 4 pieces of twine around the width 1 to 1 ½-inch wide, forming a grid twine pattern.

Combine all ingredients in a small bowl; whisk to mix and remove any clumps. Rub the spice into a roasted chuck on all sides.

If you have time, wrap the roast in plastic wrap and let it cool in the fridge for at least 4 hours or just overnight. Smoking roast right away is okay, but staying in the fridge for several hours allows the rub to penetrate.

  1. Prep the smoker

Soak a few pieces of wood chips for 30 minutes in water before placing the coals. Pre-heat the smoker or charcoal grill to 250 degrees F. To keep this temperature low, use as much charcoal as half as usual. Alternatively, you use a charcoal grill set to indirect heat with a drip pan of water directly under the meat to stabilize the temperature.

  1. Smoking the chuck roast

When the coals are ready to cook, place the prepared chuck roast in the centre of a hot grate, on top of a drain pan filled with water and insert the temperature probes (if you are using). Throw a handful of soaked wood chips dipped in water and pieces of dry woodchunks in hot coals; cover and allow the beef to smoke.

When smoking meat, you can alternate between dry and wet wood chunks. Dry gives off instant smoke and brings the heat up. Wet wood chunks provide low slow smoke and reduces the heat. Heat adjustments can be made using this method, as well as adjusting the vent on the smoker.

Bring the temperature down to 225 degrees F, using vents and dry and wet wood chips to control the temperature. You will need to add new charcoal and more wood chips every hour for at least the first four hours.

       4.     Low and slow

Resist the temptation to open the lid unless you need to add more charcoal or wood chips to retain heat and smoke.

* Knowing the time on your grill is important, so if your grill has no temperature gauge, buy a digital BBQ thermometer.

      5.     Checking for doneness

Smoke the chuck roast until a dark bark outer crust emerges and the internal temperature of the meat is about 190 degrees F, about six to eight hours; if you are not using a probe thermometer, use a readable meat thermometer to check the doneness.

Knowing the temperature inside your grill or smoker is important. Whether your smoker or grill has a temperature, we still recommend that you purchase a digital BBQ thermometer.

The ideal temperature for a well-roasted chuck; for medium rare is not less than 160 degrees F to 190 and 200-degrees F well-done. The internal temperature of the chuck coating can rise by 10 degrees even if it has been removed from the smoker, so keep that in mind. If the internal temperature is 190 degrees F when you remove it from the smoker, it can rise to 200 degrees F, which is fine! Anything hotter than that will overcook your chuck roast, leading to dry, chewy meat.

  1. Wrapping

Remove the chuck roast from the smoker and wrap it in a double layer of heavy-duty aluminium foil; return it to the smoker for at least 1 hour to maintain the internal temperature of smoking between 225 to 250 degrees F.

Wrapping it helps it to soften by allowing some carryover cooking to help dissolve the hard tissues.

  1. Slicing the smoked chuck roast

Remove the foil-wrapped chuck roast from the smoker. Carefully scrape the layers of foil and send the meat to the cutting board. Allow the chuck roast to cool until the internal temperature drops to about 150 degrees F before serving, 30 minutes to one hour.

Do not slice until the last possible minute. The roasted chuck will dry as soon as it is cut. When you are ready, start by cutting and discarding the twine. With a sharp knife, slice the chuck roast thinly against the grain, about ⅛ to ¼-inch in size.

  1. Serving the smoked chuck roast

Fully cooked meat should be moist and juicy. You can serve it sliced on plate or as a sandwich. If desired, you can dip into sauce (cheese or BBQ sauce).