u003cstrongu003eIs a chuck roast good for smoking?u003c/strongu003e

Yes! Chuck roasts are relatively inexpensive, low maintenance in terms of prep, and have a great fat percentage which makes them ideal for the smoking process.

u003cstrongu003eHow long does it take to smoke a chuck roast?u003c/strongu003e

A 2-3 pound roast takes approximately 4-6 hours in the smoker. This can vary depending on the size of the roast and the type of smoker you have.

u003cstrongu003eWhat temp should I smoke chuck roast to?u003c/strongu003e

The internal temperature of the roast should reach around 200-205 degrees by the end of cooking. Use a meat thermometer or probe thermometer to keep an eye on the temperature throughout the cooking process.

The Easiest Smoked Chuck Roast Recipe

Smoked Chuck Roast

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It takes just 3 ingredients and a few hours on the smoker to transform an inexpensive cut of beef into a tender, juicy, smoked chuck roast. This is the easiest recipe ever for a delicious main dish your family will love!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 0 hours
Yield: 8 servings 1x
Category: Main Dish
Method: Pellet Grill
Cuisine: American

Ingredients

Units Scale

2–3 lb. boneless chuck roast
2 tablespoons Dijon mustard
2 tablespoons easy dry rub

Instructions

Let the roast sit out on the counter for an hour to come to room temp.
Heat smoker to 225 degrees.
Slather roast in Dijon mustard.
Season with dry rub, gently pressing the rub into the meat.
Smoke for 3-4 hours or until the internal temperature reaches 160 degrees.
Remove from the smoker and wrap in two layers of foil.
Place back on the smoker and cook for another hour or until the internal temperature reaches 200-205 degrees. This will take another 1-2 hours.
Transfer to a cooler to rest for 1 hour.
Thinly slice against the grain and serve!

Equipment

Z Grill

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Notes

Don’t skip the mustard or the dry rub! Adding the Dijon and dry rub is your chance to really season the roast and hold in all the juices. Don’t skip this step and don’t skimp on the dry rub!
Let the meat rest! I know it’s tempting to dig right in, but let it rest for the best flavor and texture. This will allow the meat to reabsorb the juices for a moist, tender roast.
Feel free to brush on your family’s favorite BBQ sauce if you want to add even more delicious barbecue flavor. I’d recommend waiting to add the BBQ sauce until just before serving.
Some smoked chuck roast recipes recommend adding beef broth or some type of braising liquid, but I find that the dry rub does a great job of creating a delicious bark and holding the juices in so it doesn’t seem necessary in this case.

Find it online: https://midwestfoodieblog.com/smoked-chuck-roast/