We can all agree that when it comes to barbecued beef, brisket is king. However, beef chuck roast is fantastic as well. Not only is this cut an economical alternative to beef brisket, but with low and slow cooking, it becomes literal gold. Try this Chuck Roast on a Pellet Smoker recipe for a phenomenal chuck roast. The meat will be so tender and beefy. It will shred easily to make the best barbecue sandwiches you've ever had! The best part about this chuck roast recipe is that it requires few ingredients, most of which could already be in your pantry.
When we think of chuck roast, we think of pot roast. The two are synonymous and will likely remain that way for years to come. Because this cut is a great candidate for braising, it also lends itself well to a low and slow, smoky environment.
Chuck roasts originate in the shoulder region of the steer and produce cuts known for their deep, rich beefiness. This includes the chuck roast, the 7-bone chuck roast, the blade roast, the cross rib roast, and multiple steak cuts.
Chuck roast on the pellet grill item guide:
-A good-sized chuck roast, about 3-4 pounds
-Beef broth, either pre-made or homemade
-A reliable meat thermometer
-Patience and positivity
-Let the chuck roast sit at room temperature for at least 45 minutes before going into your grill or smoker.
-Use a mixture of 1 part apple cider vinegar and 1 part water to spritz onto the roast after the first two hours of smoke time.
-Right before wrapping, heat beef broth. Do not add cold or room temperature broth to the chuck roast. The broth should be the same temperature as the roast before you wrap it. The object is to maintain the temperature of the chuck roast, not reduce it. Heat the broth on your stovetop, side burner, or microwave,
-If your gathering is a few hours away, and your chuck roast is done, wrap it up in foil, secure it with a thick kitchen towel, and place it in a clean cooler to keep warm. Right before serving, unwrap it, slice or shred it up and serve.
Hickory or Mesquite
This recipe serves 6 people, so plan on doubling or tripling the recipe if feeding a large crowd.
Sauces: Need some sauce suggestions for this smoked chuck roast on a pellet grill recipe? We've got you!
Sides: Here are our recommendations for the best side dishes to go with this recipe!
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Chuck Roast on a Pellet Smoker
- Pellet Grill
- 1 chuck roast about 3 to 4 pounds
- 1 cup beef broth
- Aluminum foil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon chili powder
- 1/2 teaspoon allspice
- Preheat pellet grill to 250 degrees F.
- Combine rub ingredients and apply evenly to the entire surface of the chuck roast.
- Place roast on cooking grate and cook for 3 to 4 hours or until the meat reached an internal temperature of 160 to 165 degrees F.
- Wrap the roast in aluminum foil, adding 1/2 cup of beef broth heated to near boiling. Place the roast back on the pellet grill and increase the temperature to 300 degrees F.
- Continue cooking until the meat reaches an internal temperature of 200 degrees F., about 2 to 3 more hours depending on your grill. Remove from heat and set aside to rest for 10-15 minutes.
- Unwrap and shred beef, removing any bits of fat or connective tissue. Keep warm in a pot with remaining 1/2 cup beef broth. Serve and enjoy.
Need a Pellet Grill?
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Check out my lists of the Best Pellet Grills