Smoked Marinated Chuck Roast

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I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.

Smoked Marinated Chuck Roast

You Can Add A Bit Of Heat…

Now, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.

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 went with apple when I smoked this chuck.

Smoked Marinated Chuck Roast
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5 from 1 vote

Smoked Marinated Chuck Roast

I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal

Ingredients

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 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 of chopping. Add any juices from the foil back into the meat for extra flavor.

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

One thought on “Smoked Marinated Chuck Roast”

  1. Foil is not good to cook with, there are health concerns like Alzheimer’s tied to it. Using a coating of grape seed oil (withstands very high temps) rubbed on before marinating will keep the roast sealed and juices inside. Also pan searing it before putting it on the smoker will help too. Thank you for your recipe, I’m excited to try it.

5 from 1 vote (1 rating without comment)

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