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Chuck Roast on a Pellet Smoker

Chuck Roast on a Pellet Smoker

Derrick Riches
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
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course
Cuisine American BBQ
Servings 6 People


  • 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: Oak or Hickory
Keyword bbq, smoked chuck roast