Smoked Chuck Roast
Don’t have time to smoke up a brisket? No problem. This simple smoked chuck roast recipe will have you eating in less than half the time and with a less expensive cut of meat. Simply cook, shred, add sauce, and have the best barbecue beef sandwich of your life.
- 1 chuck roast between 3-4 pounds
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1/2 teaspoon granulated garlic
- Prepare smoker 4 to 6 hour smoke at a temperature between 250 and 275 degrees If using wood for smoke, add it when the meat is placed on the smoker.
- Combine salt, black pepper, onion powder, and granulated garlic in a small bowl. Apply evenly to beef roast. Make sure to season every square inch but avoid large deposits of the rub in the crevices of the roast. You might not use up all the seasoning rub and that is okay. It’s better to have some left back, than not have enough.
- Place seasoned chuck roast in preheated smoker. Add wood as desired. Half way through the cooking time you will want to flip the roast once.
- Once it reaches an internal temperature between 190-200 degrees F., remove from the smoker and wrap in foil. Place in a warm place to rest for about 20 minutes.
- Once the roast has rested, unwrap and shred by hand into small pieces. Keep warm until serving.
- Top shredded beef with your favorite barbecue sauce or leave plain. This is great in sandwiches or plain.