Smoked Chuck Roast

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 we go!

Course Main

Cuisine American

Keyword beef, smoked

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 274kcal

Author Based on a recipe from the BBQ Pit Boys

Equipment

Saucepan

Ingredients

Instructions

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.

Notes

Great on sandwiches and nachos, and tacos!

Nutrition