Chuck Roast on a Pellet Smoker

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.

Smoked Chuck Roast
derrickriches.com

There are two methods for smoking chuck roast. Both will yield meat that is tender and beefy. However, one method is is used for shredded beef which will make the best barbecue sandwiches you’ve ever had! If you are a visual learner, watch my informative video below, where I use the foil wrap method. For the butcher paper method, read on to find out more.

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Beef Cuts - Chuck Roast

Chuck Roast:

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 ingredients:

  • 1 chuck roast, about 3-4 pounds
  • Binder: Yellow mustard, hot sauce, or Worcestershire sauce. Apply a thin coat of yellow mustard (or one of the other items listed) to the chuck roast to help keep the rub in place. 
  • Spice rub ingredients: kosher salt, black pepper, granulated garlic, granulated onion, chili powder, and allspice
  • Apple cider vinegar for spritzing
  • Pink butcher paper or Aluminum foil
  • Beef broth, either pre-made or homemade (if wrapped in aluminum foil, see note below)
  • A reliable instant-read thermometer
  • Wood suggestions: Hickory, cherry, or mesquite

Pink Butcher Paper vs. Aluminum Foil

If you’d like to retain the integrity of the bark and have the ability to slice your smoked chuck roast, I recommend wrapping it with pink butcher paper.
If you want to make shredded BBQ beef sandwiches, I recommend wrapping the chuck roast in aluminum foil with 1/3-1/2 cup beef broth. Doing this will steam and soften the meat.

Making the best chuck roast on a pellet smoker:

  • Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker.
  • Preheat your pellet grill to 250 degrees F. 
  • Apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast. 
  • Combine rub ingredients and apply evenly to the roast.
  • Place onto your grill, close the lid, and cook for 2 hours.
  • After this time, you will notice a nice bark forming on the meat. You will also notice some dry spots. That means it’s time to spritz with a little liquid.
  • Combine 1/4 cup apple cider vinegar with 1/4cup water. Place it into a clean spray bottle and spray (mist or spritz) the meat. Do this every 30 minutes until it is time to wrap.

Wrapping

Wrapping a Chuck Roast
  • Butcher Paper option: Once the chuck roast reaches an internal temperature of 165 degrees F, it’s time to wrap it. 
  • Remove the roast from the grill and place it onto a large piece of pink butcher paper. 
  • Increase your grill temperature to 300 degrees F.
  • Wrap the roast and return to your pellet grill for another 2 hours or until it reaches an internal temperature of 200 degrees F.
  • Aluminum foil/steaming option: Heat beef broth before wrapping. Do not add cold or room temperature broth to the chuck roast. The broth should be the same temperature as the roast. The object is to maintain the temperature of the chuck roast, not reduce it. Heat the broth on your stovetop, side burner, or microwave. 
  • Tear off a large sheet of foil, place roast in the center, and curve the foil’s sides upward. Slowly pour 1/2 cup broth around the edges of the chuck roast. Carefully, finish wrapping and place it back into your pellet grill for another 2 hours or until it reaches doneness.
Chuck Roast on a Pellet Smoker
derrickriches.com
  • Once cooked, remove your chuck roast from the grill. Wrap it in towels and let the meat rest for 1 hour before carving or shredding it.
  • If your gathering is several hours away and your chuck roast is done, with thick kitchen towels and place it in a clean cooler to keep warm. 
  • Before serving, unwrap it, slice or shred, and serve.

Smoked Chuck Roast leftovers

  • Store your leftover chuck roast in an airtight container in the refrigerator for up to 4 days. Place into a vacuum-sealed bag and store in your freezer for up to 3 months.
  • Use the leftovers in tacos, soups, stews, and nachos!
  • This smoked chuck roast recipe serves 6 people, so plan on doubling or tripling the recipe if feeding a large crowd.

Sides & Sauces: 

Need some sauce and side dish suggestions for this smoked chuck roast on a pellet grill recipe? We’ve got you!

Looking for a new pellet grill? derrickriches.com is the most trusted source for honest and reliable reviews. See our recommendations below:

Chuck Roast on a Pellet Smoker

Chuck Roast on a Pellet Smoker

Chuck roast is one of my favorite cuts of beef on the smoker. Absolutely rich and delicious. Shred and serve this Chuck Roast on a Pellet Smoker as is or in sandwiches. Dang, it’s delicious!
4.76 from 37 votes
Print Pin Rate
Course: Main Course
Cuisine: American BBQ
Keyword: bbq, smoked chuck roast
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 People
Calories: 288kcal
Author: Derrick Riches

Equipment

  • Pellet Grill

Ingredients

  • 1 chuck roast about 3 to 4 pounds
  • 1 1/2 tablespoons yellow mustard or hot sauce
  • Pink Butcher paper or aluminum foil
  • 1/4 cup apple cider vinegar for spritzing
  • 1/2 cup beef broth for aluminum foil option

Rub:

  • 1 1/2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon granulated onion
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon allspice

Instructions

  • Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker.
  • Preheat your pellet grill to 250 degrees F.
  • Apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast.
  • Combine rub ingredients and apply evenly to the roast.
  • Place onto your grill, close the lid, and cook for 2 hours.
  • After this time, you will notice a nice bark forming on the meat. You will also notice some dry spots. That means it’s time to spritz with a little liquid.
  • Combine 1/4 cup apple cider vinegar with 1/4cup water. Place it into a clean spray bottle and spray (mist or spritz) the meat. Do this every 30 minutes until it is time to wrap.
  • Butcher Paper option: Once the meat reaches an internal temperature of 165 degrees F, it's time to wrap it.
  • Remove the roast from the grill and place it onto a large piece of pink butcher paper.
  • Increase your grill temperature to 300 degrees F.
  • Wrap the roast and return to your pellet grill for another 2 hours or until it reaches an internal temperature of 200 degrees F.
  • Aluminum foil/steaming option: Heat beef broth before wrapping. Do not add cold or room temperature broth to the chuck roast. The broth should be the same temperature as the roast. The object is to maintain the temperature of the chuck roast, not reduce it. Heat the broth on your stovetop, side burner, or microwave.
  • Tear off a large sheet of foil, place roast in the center, and curve the foil’s sides upward. Slowly pour 1/2 cup broth around the edges of the chuck roast. Carefully, finish wrapping and place it back into your pellet grill for another 2 hours or until it reaches doneness.
  • Once cooked, remove your chuck roast from the grill. Wrap it in towels and let the meat rest for 1 hour before carving or shredding it.
  • If your gathering is several hours away and your chuck roast is done, with thick kitchen towels and place it in a clean cooler to keep warm.
  • Before serving, unwrap it, slice or shred, and serve.

Notes

Pellet suggestion: Mesquite or Hickory
 
 

Nutrition

Calories: 288kcal | Carbohydrates: 3g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2620mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg

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Chuck Roast on a Pellet Smoker

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