Smoked Chuck Roast

I love smoked beef brisket, but sometimes I’m looking for something a little quicker. And cheaper. Smoked chuck roast is a great way to make a lot of chopped or shredded beef in a short amount of time. Just inject the roasts, add a little rub, and onto the smoker we go!
Smoked Chuck RoastI chopped most of the chuck for use in tacos, nachos, and BBQ beef sandwiches. Some I sliced for beef sandwiches. It freezes well so I can always defrost a serving for a quick lunch. Just heat with a little BBQ sauce, toss onto a bun and lunch is served!

Chopped Smoked Beef NachosFor a spicier chuck roast, try my barbacoa-style smoked chuck roast. You’ll find it hard to believe you’re eating chuck roast!

Smoked Chuck Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes


  • 1 3 pound chuck roast
  • 1 cup beef broth
  • Garlic powder
  • BBQ rub I used our Memphis Rib Rub


  • Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used hickory).
  • Warm the broth in a sauce pan. Whisk in the desired amount of garlic powder.
  • Inject half of the broth mixture into the chuck. Don't be shy.
  • Lightly sprinkle all sides of the beef with the rub.
  • Put onto the smoker and smoke for 1 hour or until the internal temperature reaches 145 F.
  • Transfer the beef to a double-thick large piece of aluminum foil.
  • Fold up the sides and pour in the remaining broth mixture.
  • Seal and put back onto the smoker until the internal temperature reaches 200 F.
  • Carefully (don't spill any juices!) remove the beef from the smoker and let rest 20 minutes.
  • Chop, shred, or slice the beef as desired.

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