Smoked Chuck Roast Recipe
This smoked chuck roast recipe uses a simple dry brine, Jeff's Original Rub or Jeff's Texas Style Rub, and a low and slow cook over pecan wood to create tender, juicy beef that's perfect sliced or pulled.
Servings 6
Equipment
- Smoker
- Leave in meat thermometer
- Instant read thermometer
- Sheet pan or large plate
- Sharp knife
- Cutting board
- Unwaxed butcher paper (optional)
Ingredients
- 1 chuck roast 2 to 4 pounds
- Kosher salt
- Olive oil or yellow mustard
- Jeff's Original Rub optional
- Jeff's Texas Style Rub optional
Instructions
- Pat the chuck roast dry and trim any loose fat or silver skin.
- Dry brine with kosher salt for 6 hours or overnight.
- Coat the roast lightly with olive oil or yellow mustard.
- Season generously with Jeff's Original Rub or Jeff's Texas Style Rub.
- Preheat the smoker to 225°F (107°C) to 240°F (116°C) using pecan wood.
- Smoke until the internal temperature reaches about 160°F (71°C).
- Wrap the roast in unwaxed butcher paper and return it to the smoker.
- Continue cooking until the roast reaches 200°F (93°C) to 205°F (96°C) and is probe tender.
- Rest the wrapped roast for 1 to 2 hours.
- Slice across the grain or pull the meat and serve.
Notes
Cook until the roast is probe tender rather than relying on time alone. Thickness has a greater effect on cooking time than weight, so every chuck roast will finish on its own schedule.