Description
A delicious and tender smoked chuck roast, perfect for any barbecue enthusiast.
Ingredients
Scale
- 1 chuck roast (3–5 lbs)
- Kosher salt
- Your favorite BBQ rub
- Yellow mustard (optional)
- Wood for smoking (hickory, oak, or cherry)
Instructions
- Dry brine the chuck roast by rubbing kosher salt over it and refrigerating for 12-24 hours.
- Season the roast with your favorite BBQ rub, optionally using yellow mustard as a binder.
- Preheat your smoker to 225°F – 250°F for indirect heat.
- Place the roast on the smoker grate and insert a thermometer into the thickest part.
- Smoke the roast until it reaches an internal temperature of 160°F.
- Wrap the roast in foil or butcher paper and continue smoking until it reaches 205°F.
- Remove the roast, wrap it in foil, and let it rest for at least 1 hour.
- Shred or slice the roast before serving.
Notes
Serve with BBQ sides like coleslaw and baked beans. Leftovers make great sandwiches or nachos.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 130mg
Keywords: chuck roast, smoked beef, BBQ beef, barbecue recipes, meat smoking