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!
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!
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
- 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.
Nutritional values are approximate.