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It’s an understatement to say I’m a big fan of smoking chuck roast. When it’s on sale it’s big time cheaper than brisket and yet still tender, moist and ‘beefy’. Sometimes I slice my smoked chuck roast, but more times than not I chop it for sandwiches or cut it into chunks for use in a chili or stew. This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich, great in a stew, and awesome in chili!
Sliced Or Chopped, It’s Delicious
I do not trim my chuck roasts before marinating them. I want all that fat to still be on the meat when I smoke it, adding flavor and moisture. After the meat is done I slice or chop it, leaving off the fatty pieces. Fat is flavor and you want your barbacoa-style smoked chuck roast to have as much flavor as possible!
See Ya Tomorrow!
The marinade is the star of this show. Sure, the chuck roast picks up some great smokiness but the moistness and most of the flavor comes from the marinade. There are a lot of ingredients in it. And lots of flavors. I often want to play with recipes after I’ve made them, tweak them a bit the next time I make them. But honestly, I don’t want to mess with this one.
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.
- Pecan wood chunks
- Provides a rich & Sweet flavor
Show Me The Sammie!
I like to pile chopped smoked chuck roast high on a French bread roll. Lots of mayonnaise. Iceberg lettuce. Sliced onion and tomato. That to me is a sandwich. Nothing beats a smoked beef po boy!
Try my fiery smoked chuck roast for a little kick!
Barbacoa-Style Smoked Chuck Roast
Equipment
Ingredients
- โ cup apple cider vinegar
- 2 cloves garlic minced
- 4 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- ยฝ teaspoon ground cloves
- 2 tablespoons vegetable oil
- ยพ cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3-4 chipotles in adobo sauce
- 3-4 pound chuck roast untrimmed
Instructions
- Combine all but roast in a bowl.
- Place the chuck roast into a large resealable bag or container.
- Add the marinade. Toss to coat, seal, and marinade overnight.
- Fire up your smoker for smoking at 250 F. Use a medium wood such as fruit woods or hickory.
- Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
- Smoke until the roast reaches 145 F, about 1 hour.
- Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
- Remove from the smoker and let rest 15 minutes before slicing or chopping. Add any juices from the foil back into the meat for extra flavor.
Notes
Nutrition
Nutritional values are approximate.
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