Smoked Beef Chuck Roast on a Pellet Grill
This smoked beef chuck roast is a delicious, budget-friendly alternative to brisket. Perfectly seasoned and cooked low and slow on a pellet grill, it’s ideal for sandwiches, tacos, or a hearty main course.
Equipment
- Pellet Grill
- Wire Rack
- Baking Sheet
- Butcher Paper or Foil
Ingredients
Beef Chuck Roast
- 3 boneless beef chuck roasts about 2¼ lbs each
- 1/4 cup yellow mustard optional, as binder
Dry Rub
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp chili powder preferably ancho or guajillo
- 2 tbsp dark brown sugar
- 2 tbsp ground coffee
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- Combine all dry rub ingredients in a bowl and mix well.
- Coat each roast with yellow mustard (if using) and then apply the dry rub evenly.
- Place roasts on a wire rack over a baking sheet. Refrigerate for at least 8 hours or overnight.
- Preheat pellet grill to 250°F (121°C). Close the lid and allow to stabilize for 15 minutes.
- Smoke roasts directly on grill grates for 3–4 hours until internal temperature reaches 155°F–165°F.
- Wrap roasts tightly in butcher paper or foil and return to grill.
- Continue cooking for another 2–3 hours until internal temperature reaches 203°F–205°F.
- Rest wrapped roasts in a cooler or warm oven for 30–60 minutes before slicing or shredding.
Notes
Substitute mustard with olive oil or mayo if needed. Unwrap for last 30 minutes and increase heat to 275°F for more bark. Best served with buns, pickles, slaw, or mac & cheese.