Smoked Chuck Roast

This smoked chuck roast recipe delivers tender, juicy, and flavorful meat that rivals brisket but with a shorter cook time and easier prep.

Course Main Course

Cuisine American

Keyword Smoked Meat

Prep Time 20

Cook Time 8

Resting Time 1

Total Time 16

Servings 6 servings

Calories 450

Equipment

Smoker
Meat Thermometer
Butcher Paper or Foil
Spray Bottle

Ingredients

Main Ingredients

1 beef chuck roast 3–4 lb
kosher salt for dry brine and seasoning
black pepper
onion powder
garlic powder
1 cup apple juice in a spray bottle
2 cups barbecue sauce optional, for serving

Instructions

Generously sprinkle kosher salt on all sides of the chuck roast. Wrap tightly or place in a covered dish and refrigerate for 12–24 hours.
Pat the roast dry. Season generously with black pepper, onion powder, and garlic powder.
Preheat your smoker to 225°F.
Place the chuck roast directly on the smoker grates. Insert a meat probe into the thickest part. Smoke until the internal temperature reaches 170°F, spritzing with apple juice every 30–40 minutes.
Remove the roast and wrap tightly in butcher paper or foil. Return to smoker and continue cooking until internal temperature reaches 195°F.
Transfer the wrapped roast to a 170–180°F oven or closed cooler and let it rest for 1 hour.
Slice or shred the roast and serve with barbecue sauce if desired.

Notes