Fiery Smoked Chuck Roast Archives

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.

Nice-n-Spicy

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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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.

Serve with your favorite BBQ sauce, if you wish!

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5 from 1 vote

Fiery Smoked Chuck Roast

The beef takes on a wonderful flavor that isn’t overly spicy but still has a really nice kick. Perfect on a sandwich, and much cheaper than brisket.

Course Main

Cuisine American

Keyword beef, smoked, spicy

Prep Time 1

Cook Time 6

Total Time 1 6

Servings servings

Calories 245kcal

Author Based on a recipe from Char-Griller

Ingredients

3 pound chuck roast
12 ounces Goya Mojo Chipotle Marinade
Chipotle chili powder to taste (or substitute your favorite spicy rub)

Instructions

Place the chuck roast into a resealable container or bag.
Add the marinade. Seal and toss to coat.
Refrigerate overnight.
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.