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. 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.

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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.

Beef Chuck Roast

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.

Beef Cuts - Chuck Roast

Chuck roast on the pellet grill item guide:

  • A good-sized chuck roast, about 3-4 pounds
  • Spices
  • Beef broth, either pre-made or homemade
  • Aluminum foil
  • A reliable instant-read thermometer
  • Patience and positivity
Chuck Roast on a Pellet Grill
Photo by: Sabrina Baksh/

Making the best chuck roast on a pellet smoker:

  • -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.

Storing 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.

Pellet suggestions:

Hickory, cherry, 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!

Top 10 Tomato-Based Barbecue Sauces

Sides: Here are our recommendations for the best side dishes to go with this recipe!

Looking for a new pellet grill? 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!
Photo: Sabrina Baksh
4.69 from 22 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


  • 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.


Pellet suggestion: Mesquite or Hickory
littleny/Depositphotos (raw chuck roast)
AleksandrFilikov/Depositphotos (beef butchery vector)


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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If you want to make the best pellet grill burger, you are going to need a pellet grill. Chances are if you are looking at this recipe, you already have one, but in case you don’t, you might want to check out my list of the best pellet grills on the market. I have broken them down by price, so you can find something that fits your wallet. There are more than a hundred models out there these days, so I thought you might appreciate a little help in your search.

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Chuck Roast on a Pellet Smoker

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