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Smoked Chuck Roasts

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It's been a while, since I fired up the KJC2, but it was worth the wait.


Didn't feel like making poultry or a brisket, and pork is a no-go for the wife, so after bumming around for a bit, looking for something different, stumbled on to amazing ribs' smoked chuck roasts. Got two from costco, about 3.25lbs each, salted and put in the fridge for a couple hours, then threw on some pepper, and onto the smoker at 225 with three small pieces of oak. I've been putting a large disposable aluminum pan (no liquid) on my x-rack so my deflectors don't get all gummed up, which resulted in about a cup of rendered beef fat for later.


Meat went on at 1045, and came off at 515-530. Pulled it at 185-190 internal. Stalled for about an hour, maybe an hour and a half, but kept going nicely.


Guys and gals, this may become my go-to cook from now on. Super easy, don't need to wake up super early or do anything overnight, and it tasted awesome. Photos attached, couldnt get them ordered right, but theyre 30min in, 1.5hrs in, 4.5hrs in, off, sliced and bendy happiness.








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That looks great, definitely like doing chuck roast.  Here's one we really like to do.


Chuck Roast in the Smoker with a Secret Step
added by Andy Anderson !

Okay, I can’t seem to get away from the smoker. But the weather is changing… it’s been a long Winter, and I’m ready for some smoking good food. This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait… Well, it is a smoker, after all. And then the "secret" step will take a unconventional cut of meat, and make it fork tender. So, you ready… Let’s get into the kitchen.

Cook time: 8 Hr  Prep time: 15 Min  Serves: 6

3 lb chuck roast
3 Tbsp smooth brown mustard (gray poupon)
3 clove garlic, thinly sliced
3-4 Tbsp dry spice rub (snider’s, mccormick, traeger, etc.), or you could make your own


1. Chef’s Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours… or longer. But not the humble chuck roast… we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
2. Chef’s Note: Look for a Chuck Roast with a lot of marbling.
3. Preheat the smoker to 220f (105c).
4. Gather your ingredients.
5. Slice the garlic.
6. Use a pairing knife to cut slits into the roast, and insert the garlic.
7. Brush the top and sides of the roast with the Dijon mustard.
8. Thickly dust the top and sides of the roast with your spice rub.
9. Chef’s Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own “secret” spice combination that you enjoy.
10. Insert a remote instant-read thermometer into the roast (if you have one).

11. Add some water into the smoker’s drip pan.
12. Chef’s Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
13. Place the roast directly on the smoker’s rack.
14. Use your favorite wood chips, I used apple wood.
15. Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
16. Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 – 105c).
17. Chef’s Note: The temp is important. Too low and it will take forever… Too high and you will burn the spices.
18. Pull the roast out when the internal temp reaches 190f (88c).
19. Wrap the roast in a double layer of aluminum foil.
20. Stick the wrapped roast in your oven and set the temp to 200 (95c), and leave it in there for an additional 2 hours.
21. Chef’s Note: This SECRET step is called the Tenderizing Stage. During it’s time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
22. Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
23. Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
24. Keep the faith, and keep cooking.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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