Smoked Chuck Roast

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

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 (mine’s a Weber) we go!

Smoked Chuck Roast

I 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 Nachos

For a spicier chuck roast, try my barbacoa-style smoked chuck roast. You’ll find it hard to believe you’re eating chuck roast! For the real thing, brisket, you have to try my best smoked beef brisket.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan wood for this roast.

Smoked Chuck Roast
Print Pin
5 from 1 vote

Smoked Chuck Roast

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!
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 9
Calories 274kcal

Ingredients

Instructions

  • Fire up your smoker for 250 F cooking. Add whatever kind of wood you desire (I used pecan).
  • 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.

Nutrition

Calories: 274kcal | Carbohydrates: 1g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 222mg | Potassium: 516mg | Vitamin A: 20IU | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

5 thoughts on “Smoked Chuck Roast”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.