17 Delicious Smoked Chuck Roast Recipes Amazing

Are you ready to transform your ordinary chuck roast into something extraordinary? Smoking this humble cut of beef unlocks a world of flavor, turning it into a tender, juicy masterpiece that’s perfect for any occasion. Whether you’re a seasoned pitmaster or a curious home cook, our roundup of 17 Delicious Smoked Chuck Roast Recipes will inspire your next culinary adventure. Let’s fire up the smoker and dive in!

Classic Smoked Chuck Roast

Absolutely nothing beats the rich, smoky flavor of a perfectly smoked chuck roast. This guide will walk you through the process, ensuring even beginners can achieve mouthwatering results.

Ingredients

• 3-4 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika (for extra smokiness)

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor. Hickory or oak works well for beef.
2. While the smoker heats, pat the chuck roast dry with paper towels to ensure the rub adheres well.
3. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika to create your rub.
4. Lightly coat the chuck roast with olive oil, then evenly apply the rub on all sides of the meat.
5. Once the smoker is at temperature, place the chuck roast directly on the grill grate. Insert a meat probe into the thickest part if available.
6. Smoke the chuck roast until it reaches an internal temperature of 165°F, about 4-5 hours. Spritz with apple juice every hour to keep it moist.
7. Wrap the chuck roast in butcher paper or aluminum foil to protect it during the stall phase. Continue smoking until the internal temperature reaches 203°F, about 2-3 more hours.
8. Remove from the smoker and let it rest, wrapped, for at least 30 minutes before slicing against the grain.

When done correctly, this smoked chuck roast will be incredibly tender with a deep, smoky flavor that permeates every bite. Serve it sliced on a platter with your favorite sides, or shred it for sandwiches or tacos for a versatile meal option.

Texas-Style Smoked Chuck Roast

Back to basics with a Texas-Style Smoked Chuck Roast, a dish that combines simplicity with deep, smoky flavors. Perfect for beginners, this recipe guides you through each step to achieve tender, flavorful results.

Ingredients

• 3-4 lbs chuck roast (look for good marbling)
• 2 tbsp coarse kosher salt (adjust based on size of roast)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tbsp garlic powder (or granulated garlic)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 1/2 cup apple cider vinegar (for spritzing, keeps meat moist)
• 2 cups oak or hickory wood chips (soaked in water for 30 minutes)

Instructions

1. Trim excess fat from the chuck roast, leaving a thin layer for flavor.
2. Combine salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub this mixture evenly over the entire surface of the roast.
3. Preheat your smoker to 225°F. Use a reliable thermometer to ensure accuracy.
4. Place the soaked wood chips in the smoker box or directly on the coals for smoke.
5. Put the seasoned chuck roast in the smoker. Insert a meat thermometer into the thickest part, avoiding fat.
6. Smoke the roast for about 1.5 hours per pound, or until the internal temperature reaches 195°F for pulling tenderness.
7. Every hour, spritz the roast with apple cider vinegar to keep it moist.
8. Once the desired temperature is reached, remove the roast from the smoker. Let it rest for at least 30 minutes before shredding.

Smoky and succulent, this Texas-Style Smoked Chuck Roast falls apart with ease, offering a perfect balance of spice and smoke. Serve it on toasted buns with pickles and onions for a classic sandwich, or alongside roasted vegetables for a hearty meal.

Smoked Chuck Roast with Coffee Rub

Ready to elevate your smoking game with a dish that combines the rich flavors of coffee and beef? This Smoked Chuck Roast with Coffee Rub is a perfect project for beginners, offering a step-by-step guide to achieving tender, flavorful results.

Ingredients

• 1 (3-4 lb) chuck roast
• 2 tbsp finely ground coffee (use a dark roast for deeper flavor)
• 1 tbsp kosher salt
• 1 tbsp brown sugar (packed, for a hint of sweetness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper (freshly ground, adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for a slight kick)

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood for a robust flavor.
2. In a small bowl, mix together the ground coffee, kosher salt, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper to create the rub.
3. Pat the chuck roast dry with paper towels to ensure the rub adheres well.
4. Generously apply the coffee rub to all sides of the chuck roast, pressing gently to make sure it sticks.
5. Place the chuck roast in the smoker, fat side up, and insert a meat thermometer into the thickest part.
6. Smoke the roast until it reaches an internal temperature of 165°F, about 4-5 hours, maintaining a consistent smoker temperature.
7. Once the roast hits 165°F, wrap it tightly in butcher paper or aluminum foil to keep the juices in.
8. Continue smoking until the internal temperature reaches 203°F, about 2-3 more hours, for optimal tenderness.
9. Remove the roast from the smoker and let it rest, wrapped, for at least 30 minutes before slicing.

Smoky, rich, and perfectly tender, this smoked chuck roast with coffee rub is a showstopper. Serve it sliced over creamy polenta or shred it for decadent sandwiches, letting the coffee rub’s deep flavors shine.

Smoked Chuck Roast with Garlic and Herb

Delving into the art of smoking meats can transform your backyard BBQ into a gourmet experience. Today, we’re focusing on a Smoked Chuck Roast with Garlic and Herb, a dish that combines rich flavors with tender textures, perfect for any gathering.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is best)
• 1 tbsp rosemary, chopped (adjust to taste)
• 1 tbsp thyme, chopped
• 1 tsp salt (coarse sea salt preferred)
• 1 tsp black pepper, freshly ground
• 1 cup beef broth (low sodium recommended)

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood for flavor.
2. Pat the chuck roast dry with paper towels to ensure the seasoning sticks well.
3. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a paste.
4. Rub the paste evenly all over the chuck roast, covering all sides for maximum flavor.
5. Place the roast in the smoker, fat side up, to allow the fat to baste the meat as it cooks.
6. Smoke the roast for about 6 hours, or until the internal temperature reaches 165°F, checking periodically.
7. Wrap the roast in aluminum foil with the beef broth to keep it moist, and continue smoking until the internal temperature reaches 203°F, about 2 more hours.
8. Remove from the smoker and let it rest, wrapped, for at least 30 minutes before slicing.

Very tender and packed with smoky, garlicky flavors, this chuck roast pairs wonderfully with a side of roasted vegetables or atop a bed of creamy mashed potatoes. The herbs add a fresh contrast to the deep smoke, making each bite a delightful experience.

BBQ Smoked Chuck Roast

First, let’s dive into the art of smoking a chuck roast to perfection, a method that transforms this humble cut into a tender, flavor-packed masterpiece. Follow these steps closely, and you’ll achieve a smoky, succulent dish that’s sure to impress.

Ingredients

• 3-4 lbs chuck roast (look for good marbling)
• 2 tbsp kosher salt (adjust based on size of roast)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tbsp garlic powder (or granulated garlic)
• 1 tbsp onion powder
• 1 tsp paprika (smoked paprika for extra flavor)
• 1/2 cup apple cider vinegar (for spritzing)
• 1/2 cup water (for spritzing)

Instructions

1. Trim excess fat from the chuck roast, leaving a thin layer for moisture.
2. Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl. Rub this mixture evenly over the entire surface of the roast.
3. Preheat your smoker to 225°F, using wood chips like hickory or oak for a robust flavor.
4. Place the roast on the smoker grate. Insert a meat thermometer into the thickest part, avoiding fat.
5. Maintain the smoker temperature at 225°F. Spritz the roast with a mix of apple cider vinegar and water every hour to keep it moist.
6. Smoke until the internal temperature reaches 165°F, about 6 hours. Then, wrap the roast in butcher paper or foil to tenderize.
7. Continue smoking until the internal temperature hits 203°F, approximately 3 more hours. This ensures the collagen breaks down fully.
8. Remove from the smoker and let rest, wrapped, for at least 30 minutes before slicing.

Smoky, tender, and richly flavored, this BBQ smoked chuck roast is a testament to low and slow cooking. Serve it sliced over creamy mashed potatoes or shredded into tacos for a versatile meal that delights.

Smoked Chuck Roast with Chimichurri Sauce

Mastering the art of smoking a chuck roast transforms this humble cut into a tender, flavorful centerpiece. Pairing it with vibrant chimichurri sauce adds a fresh, herby contrast that elevates the dish to new heights.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 cup fresh parsley (packed, stems removed)
• 1/2 cup fresh cilantro (optional, for extra flavor)
• 3 garlic cloves (minced)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil (extra virgin recommended)
• 1 tsp red pepper flakes (adjust to taste)

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. Rub the chuck roast evenly with olive oil, then season generously with salt and black pepper.
3. Place the roast in the smoker, fat side up, and smoke until the internal temperature reaches 165°F, about 5-6 hours.
4. While the roast smokes, prepare the chimichurri by blending parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes until smooth. Tip: Let the sauce sit for at least 30 minutes to meld flavors.
5. Once the roast reaches 165°F, wrap it tightly in butcher paper or foil and continue smoking until the internal temperature hits 203°F, about 2-3 more hours.
6. Remove the roast from the smoker and let it rest, wrapped, for at least 30 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring a moist roast.
7. Serve the smoked chuck roast sliced, with chimichurri sauce on the side or drizzled over the top.

When sliced, the roast should be fork-tender with a smoky crust, while the chimichurri offers a bright, tangy counterpoint. Try serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Spicy Smoked Chuck Roast

For those looking to elevate their barbecue game, this Spicy Smoked Chuck Roast is a must-try. Follow these steps carefully to achieve a tender, flavorful roast that’s perfectly spiced and smoked to perfection.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tbsp smoked paprika (for that deep smoky flavor)
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth (for moisture during smoking)

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. Rub the chuck roast evenly with olive oil to help the seasoning adhere.
3. In a small bowl, mix together kosher salt, black pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder to create your rub.
4. Apply the rub generously all over the chuck roast, pressing it into the meat.
5. Place the roast in the smoker and insert a meat thermometer into the thickest part.
6. Smoke the roast for about 6 hours, or until the internal temperature reaches 195°F, adding beef broth to a drip pan below to keep the meat moist.
7. Once done, remove the roast from the smoker and let it rest for 20 minutes before slicing.

Melt-in-your-mouth tender with a bold, spicy kick, this Spicy Smoked Chuck Roast pairs wonderfully with a side of creamy coleslaw or atop a toasted bun for a hearty sandwich.

Smoked Chuck Roast with Root Beer Glaze

Preparing a smoked chuck roast with a root beer glaze might sound like a weekend project, but with this guide, you’ll find it’s as straightforward as it is rewarding. Let’s break down the process into manageable steps, ensuring even beginners can achieve that perfect balance of smoky and sweet.

Ingredients

• 3 lbs chuck roast (look for even marbling)
• 1 cup root beer (not diet, for a richer glaze)
• 1/4 cup brown sugar (packed, for sweetness)
• 2 tbsp apple cider vinegar (balances the sweetness)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp onion powder (adds a subtle sharpness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood chips for a robust flavor.
2. While the smoker heats, pat the chuck roast dry with paper towels to ensure a good bark forms.
3. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the chuck roast.
4. Place the chuck roast in the smoker. Insert a meat probe if available, aiming for an internal temperature of 165°F before glazing, about 4-5 hours.
5. Meanwhile, in a saucepan over medium heat, combine root beer, brown sugar, and apple cider vinegar. Simmer until reduced by half, about 20 minutes, stirring occasionally.
6. Once the chuck roast reaches 165°F, brush a generous layer of the root beer glaze over it. Continue smoking until the internal temperature hits 203°F, about 1-2 hours more, applying glaze every 30 minutes.
7. Remove the chuck roast from the smoker and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.

When sliced, the smoked chuck roast should be tender with a sticky, caramelized exterior. The root beer glaze adds a unique sweetness that pairs wonderfully with the smokiness. Try serving it on a bed of creamy mashed potatoes or in sliders with a tangy coleslaw for a delightful contrast.

Honey Glazed Smoked Chuck Roast

Begin by preheating your smoker to 225°F, ensuring a steady temperature for that perfect smoke infusion. This Honey Glazed Smoked Chuck Roast is a game-changer for your BBQ repertoire, combining the deep flavors of smoke with the sweet touch of honey.

Ingredients

• 3-4 lb chuck roast (look for good marbling)
• 1/4 cup honey (warm slightly if too thick to brush)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a hint of savoriness)

Instructions

1. Pat the chuck roast dry with paper towels to ensure the seasoning sticks well.
2. Rub the olive oil all over the roast, then evenly coat with salt, black pepper, and garlic powder.
3. Place the roast in the smoker at 225°F, fat side up, and smoke for about 1.5 hours per pound, or until the internal temperature reaches 165°F.
4. Warm the honey slightly for easier brushing, then glaze the roast every 30 minutes during the last 2 hours of smoking.
5. Once the internal temperature hits 195°F and the meat is tender, remove from the smoker and let rest for 20 minutes before slicing.

This roast boasts a melt-in-your-mouth texture with a perfect balance of smoky and sweet flavors. Try serving it sliced over creamy mashed potatoes or shredded for sandwiches with a side of coleslaw.

Smoked Chuck Roast with Mustard and Brown Sugar

First, let’s dive into creating a mouthwatering smoked chuck roast that combines the tangy kick of mustard with the sweet depth of brown sugar, perfect for any gathering or a cozy family dinner.

Ingredients

• 3 lbs chuck roast (look for good marbling for tenderness)
• 1/4 cup yellow mustard (or Dijon for a sharper taste)
• 1/2 cup brown sugar (packed, for a richer glaze)
• 2 tbsp smoked paprika (adds a deep, smoky flavor)
• 1 tbsp garlic powder (for a savory note)
• 1 tbsp onion powder (complements the garlic)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood chips for a robust flavor.
2. Pat the chuck roast dry with paper towels to ensure the rub adheres well.
3. In a small bowl, mix the mustard, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a paste.
4. Generously coat the chuck roast with the mustard and brown sugar paste on all sides.
5. Place the roast in the smoker, fat side up, to allow the fat to render and baste the meat as it cooks.
6. Smoke the roast for about 6 hours, or until the internal temperature reaches 195°F for pull-apart tenderness.
7. Let the roast rest for 30 minutes before slicing against the grain or shredding for serving.

Unbelievably tender and bursting with a harmonious blend of sweet and smoky flavors, this smoked chuck roast is a showstopper. Serve it on a platter with pickled vegetables to cut through the richness, or pile it high on soft buns for an unforgettable sandwich.

Smoked Chuck Roast with Apple Cider Vinegar

Great for those who love a smoky flavor with a tangy twist, this Smoked Chuck Roast with Apple Cider Vinegar is a game-changer for your barbecue repertoire. Let’s dive into the methodical process of creating this mouthwatering dish.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 1 cup apple cider vinegar (adds a tangy depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a subtle kick)

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
2. Rub the chuck roast evenly with olive oil, then season thoroughly with salt, black pepper, and garlic powder.
3. Place the roast in the smoker, fat side up, to allow the fat to baste the meat as it cooks.
4. Smoke the roast for about 6 hours, or until the internal temperature reaches 165°F, checking periodically with a meat thermometer.
5. Wrap the roast tightly in aluminum foil with 1 cup of apple cider vinegar, then return to the smoker.
6. Continue smoking until the internal temperature reaches 203°F, about 2 more hours, for optimal tenderness.
7. Remove from the smoker and let rest, still wrapped, for 30 minutes to allow juices to redistribute.
8. Unwrap, slice against the grain, and serve with the reduced juices from the foil as a sauce.

Delightfully tender and infused with a smoky tang, this chuck roast pairs wonderfully with a crisp coleslaw or atop a toasted brioche bun for a gourmet sandwich experience.

Smoked Chuck Roast with Bourbon Peach Glaze

Begin by imagining the perfect blend of smoky, savory, and sweet flavors coming together in a dish that’s as impressive as it is delicious. This smoked chuck roast with bourbon peach glaze is a showstopper that’s surprisingly straightforward to make, especially when you follow these step-by-step instructions.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup peach preserves (smooth or chunky, based on preference)
• 1/4 cup bourbon (adjust to taste)
• 2 tbsp apple cider vinegar (for a slight tang)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp smoked paprika (for that deep smoky flavor)
• Salt and pepper (to season the roast generously)

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood chips for a robust flavor.
2. Rub the chuck roast evenly with olive oil, then season all sides with salt, pepper, garlic powder, and smoked paprika.
3. Place the roast in the smoker, fat side up, and smoke for about 6 hours, or until the internal temperature reaches 165°F.
4. While the roast smokes, combine peach preserves, bourbon, and apple cider vinegar in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the glaze thickens slightly.
5. Once the roast hits 165°F, brush a generous layer of the bourbon peach glaze over the top. Continue smoking until the internal temperature reaches 203°F, about 2 more hours, applying glaze every 30 minutes.
6. Remove the roast from the smoker and let it rest for 20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.

After resting, the smoked chuck roast will be tender and juicy, with a caramelized crust from the bourbon peach glaze that’s irresistibly sticky and sweet. Serve it sliced over a bed of creamy mashed potatoes or shred it for the ultimate smoked beef sandwiches. A final drizzle of any remaining glaze adds an extra layer of flavor that’s sure to impress.

Smoked Chuck Roast with Chipotle and Lime

Kickstart your culinary adventure with this Smoked Chuck Roast with Chipotle and Lime, a dish that combines the deep, smoky flavors of slow-cooked beef with the bright zest of lime and the subtle heat of chipotle. Perfect for those who love to explore the rich tapestry of flavors that smoking can bring to a simple cut of meat.

Ingredients

• 3 lbs chuck roast (look for marbling for better flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 2 tsp chipotle powder (add more for extra heat)
• 1 lime, juiced (about 2 tbsp)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. Rub the chuck roast evenly with olive oil, then season all sides with salt, black pepper, and chipotle powder.
3. Place the roast in the smoker and insert a meat thermometer into the thickest part. Smoke until the internal temperature reaches 165°F, about 4-5 hours.
4. Transfer the roast to a foil pan, pour beef broth and lime juice over it, then wrap tightly with foil.
5. Return to the smoker and continue cooking until the internal temperature reaches 205°F, about 2-3 more hours.
6. Remove from the smoker and let rest, still wrapped, for 30 minutes before shredding.

This smoked chuck roast turns out incredibly tender, with a perfect balance of smoky, spicy, and tangy flavors. Try serving it on warm tortillas with avocado slices for a twist on traditional tacos.

Smoked Chuck Roast with Maple Syrup Glaze

Venturing into the world of smoked meats can be daunting, but this Smoked Chuck Roast with Maple Syrup Glaze is a foolproof way to impress. Follow these steps to achieve a tender, flavorful roast that’s perfect for any gathering.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 1/4 cup maple syrup (pure for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (or minced fresh garlic)
• 1 tsp onion powder

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. Rub the chuck roast evenly with olive oil to help the seasoning adhere.
3. Combine salt, black pepper, garlic powder, and onion powder in a small bowl, then generously season the roast on all sides.
4. Place the roast in the smoker, fat side up, and insert a meat thermometer into the thickest part.
5. Smoke the roast until it reaches an internal temperature of 165°F, about 4-5 hours, maintaining a consistent smoker temperature.
6. Brush the roast with maple syrup every hour during the last 2 hours of smoking to build a glaze.
7. Once the roast reaches 195°F internally, remove it from the smoker and let it rest for 30 minutes before slicing.

Tender and juicy, this smoked chuck roast boasts a perfect balance of savory and sweet, thanks to the maple syrup glaze. Serve it sliced over mashed potatoes or shred it for sandwiches to enjoy the rich flavors in every bite.

Smoked Chuck Roast with Rosemary and Thyme

Braising a smoked chuck roast with rosemary and thyme transforms a simple cut of beef into a succulent, flavor-packed meal that’s perfect for any occasion. This methodical approach ensures even beginners can achieve tender, smoky perfection with ease.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 sprigs fresh rosemary (or 1 tbsp dried)
• 2 sprigs fresh thyme (or 1 tbsp dried)
• 1 cup beef broth (low sodium recommended)

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the meat.
2. Rub the chuck roast evenly with olive oil, then season all sides with salt and pepper.
3. Place the roast directly on the smoker grate, inserting a meat probe into the thickest part if available.
4. Smoke the roast for 3 hours, maintaining a consistent temperature of 225°F.
5. After 3 hours, carefully transfer the roast to a foil pan and add beef broth, rosemary, and thyme around it.
6. Cover the pan tightly with foil and return to the smoker. Continue cooking until the internal temperature reaches 203°F, about 2 more hours.
7. Once done, remove from the smoker and let rest, covered, for 30 minutes before slicing.

Expect the smoked chuck roast to be incredibly tender, with a rich smoky flavor enhanced by the aromatic herbs. Serve it sliced over creamy mashed potatoes or shred for hearty sandwiches.

Smoked Chuck Roast with Orange Zest

Unlock the flavors of your kitchen with this Smoked Chuck Roast with Orange Zest, a dish that combines the deep, smoky essence of slow-cooked beef with the bright, citrusy notes of orange for a truly unforgettable meal.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground preferred)
• 2 oranges (for zest and juice)
• 1 cup beef broth (low sodium recommended)
• 3 garlic cloves (minced)
• 1 tbsp smoked paprika (for that deep smoky flavor)

Instructions

1. Preheat your smoker to 225°F, using wood chips of your choice for flavor.
2. Rub the chuck roast evenly with olive oil, then season all sides with salt, black pepper, and smoked paprika.
3. Place the roast in the smoker. Insert a meat thermometer into the thickest part, avoiding fat.
4. Smoke the roast until it reaches an internal temperature of 165°F, about 4-5 hours, maintaining a consistent smoker temperature.
5. While the roast smokes, zest the oranges and squeeze their juice into a bowl. Mix with minced garlic and beef broth to create a basting liquid.
6. Once the roast hits 165°F, wrap it in aluminum foil with half of the basting liquid. Return to the smoker.
7. Continue cooking until the internal temperature reaches 203°F, about 2-3 more hours, adding the remaining basting liquid halfway through.
8. Remove from the smoker and let rest, wrapped in foil, for 30 minutes before slicing.

Kick your meal up a notch by serving this tender, flavorful roast over a bed of creamy polenta or alongside roasted vegetables. The orange zest adds a refreshing contrast to the rich, smoky beef, making each bite a delightful experience.

Smoked Chuck Roast with Beer and Onions

Here’s a straightforward guide to creating a mouthwatering smoked chuck roast infused with the rich flavors of beer and caramelized onions. Perfect for those who appreciate the art of slow cooking and the depth it brings to simple ingredients.

Ingredients

• 3 lbs chuck roast (look for good marbling)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 12 oz beer (a stout or porter adds depth)
• 2 tbsp brown sugar (adjust to taste)
• 1 tbsp smoked paprika (for that smoky flavor)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the meat.
2. Rub the chuck roast evenly with olive oil, then season all sides with smoked paprika, salt, and black pepper.
3. Place the roast in the smoker. Insert a meat probe if available, aiming for an internal temperature of 165°F for the next step.
4. While the meat smokes, heat a skillet over medium heat. Add the sliced onions and brown sugar, cooking until the onions are soft and caramelized, about 15 minutes.
5. Once the roast reaches 165°F internally, transfer it to a foil pan. Pour the beer over the roast and top with caramelized onions.
6. Cover the pan tightly with foil and return to the smoker. Continue cooking until the internal temperature reaches 203°F, about 3-4 hours more.
7. Remove from the smoker and let rest, covered, for 30 minutes before shredding or slicing.

Delight in the tender, juicy texture of the chuck roast, perfectly complemented by the sweet and smoky flavors from the beer and onions. Serve it on a crusty roll for a hearty sandwich or alongside roasted vegetables for a comforting meal.

Conclusion

Whether you’re a seasoned pitmaster or a curious home cook, these 17 smoked chuck roast recipes offer a world of flavor to explore. Each dish promises to turn your meal into a memorable feast. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your smoked creations and this article with fellow foodies on Pinterest. Happy smoking!

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