Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has nice marbling and is the same thickness throughout and rush home to toss it on the smoker. One of my favorite dishes is this fiery smoked chuck roast.
I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket.
Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.
Fiery Smoked Chuck Roast
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 10 servings
- 3 pound chuck roast
- 1/2 24 ounce bottle Goya Mojo Chipotle Marinade
- Chipotle chili powder to taste (or substitute your favorite spicy rub)
Place the chuck roast into a resealable container or bag.
Add the marinade. Seal and toss to coat.
Fire up your smoker for cooking at 250 F.
Shake off any excessive marinade and sprinkle the roast with the chipotle chili powder.
Smoke for two hours.
Transfer meat to a large piece of foil and seal tightly.
Return to the smoker and smoke another 4-5 hours or until the internal temperature reaches 200 F.
Remove from the smoker and let rest 30 minutes before slicing or chopping.
Burnt ends are an absolute treat that I only get to enjoy on occasion. They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. But, you can get that same magical tender juicy beefy bite using a much cheaper (poor man’s so-to-speak) cut of meat, a chuck roast. The process is the same. Smoke for hours, cut into pieces, add a bit of sauce, and smoke some more. That’s it. Every bite just falls apart. Great by themselves, on a roll as a sandwich, or my favorite, served over cheesy grits.
You do not want to use a heavy, thick BBQ sauce when making poor man’s burnt ends. Use a milder sauce that doesn’t have a lot of sugar or molasses. Less is definitely more. You can always add sauce to them when you serve them.
You can also just smoke a chuck roast as you would any other large piece of meat, such as a pork shoulder or butt. It makes for the perfect shredded beef sandwich. Check out my post on smoked chuck roast here.
Poor Man's Burnt Ends
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
- 3 pound chuck roast
- Your favorite BBQ rub
- Your favorite BBQ sauce
FIre up your smoker for 225 F cooking. Use a few chunks of hickory or a lighter wood.
Season the chuck on all sides with the rub and place onto the smoker.
Smoke until the internal temperature reaches 185 F.
Carefully remove the chuck and wrap in foil. Let rest on your counter for 30 minutes.
Remove the chuck roast from the foil and transfer to a cutting board.
Cut into 3/4" cubes and place into a disposable aluminum pan.
Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
Sprinkle with more of the rub and return to the smoker for 1 1/2 more hours.
I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.
For our simple pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!
I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.
Smoked Pepper Stout Beef
Serve this fantastic beef on rolls with our creamy horseradish sauce
! It's out-of-this-world good!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 -10 servings
- 4 lb chuck roast
- Kosher salt and freshly ground black pepper
- 2 large green bell peppers sliced
- 1 large red onion sliced
- 1 4 ounce can chopped jalapenos (not pickled, or substitute 3-4 large fresh jalapenos, chopped)
- 6 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 1 12 ounce bottle Guinness Extra Stout
Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory.
Season the beef heavily with salt and pepper. Don't be shy with the pepper.
Smoke until the beef reaches 165 F.
Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
Remove from smoker and let cook slightly before shredding the beef.
Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
Serve as desired.