Description
A guide on how to smoke a chuck roast for tender, flavorful beef.
Ingredients
- Chuck roast
- BBQ dry rub or salt and pepper
- Butcher paper or foil
Instructions
- Trim excess fat from the chuck roast.
- Generously season with BBQ dry rub or simple salt and pepper.
- Preheat your smoker to 225°F.
- Place the chuck roast on the smoker grates and smoke for about 2 hours per pound.
- Monitor the internal temperature, and when it reaches 150-165°F, wrap the roast in foil or butcher paper.
- Continue smoking until it reaches an internal temperature of 195-205°F.
- Remove the roast from the smoker and let it rest for at least 30 minutes before shredding or slicing.
Notes
For best results, maintain a steady smoker temperature between 225°F and 250°F. Wrapping the roast will help retain moisture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: smoked chuck roast, BBQ, beef, tender, cooking guide