Discover the tender, juicy, deep flavors of a perfectly cooked Smoked Chuck Roast! This hearty dish is an excellent alternative to brisket, offering rich, beefy flavors on a smaller scale (and price point) than you can get with brisket. Ideal for family gatherings or a weekend cookout, this recipe ensures a tender, juicy roast with a flavorful bark. Follow these detailed steps to master the art of smoking a chuck roast that will impress any barbecue enthusiast.
Smoked Chuck Roast
A smoked chuck roast is a flavorful and smaller-scale alternative to a big brisket. Known for its rich, beefy taste and tender texture, this cut is perfect for smoking. By carefully controlling the temperature and smoke, you can achieve a mouthwatering roast that goes beautifully with your favorite barbecue sauce and sides. This recipe guides you through the process, ensuring a perfectly smoked chuck roast every time.
This recipe is perfect with our signature OWYD Smoky SPG. If you haven’t picked a jar up yet, get some! This is our first run and it is going quick! It also works great on this Smoked Chuck Tender Roast!
Why you’ll love this dish…
- Budget-Friendly: More affordable than brisket without compromising on flavor.
- Tender and Juicy: Slow smoking ensures a melt-in-your-mouth texture.
- Flavorful Bark: The SPG rub creates a savory, crispy crust.
- Versatile: Perfect for sandwiches, tacos, or served as a main course.
- Easy to Follow: Simple steps that guarantee delicious results.
Get all of my Traeger Recipes here!
Smoked Chuck Roast shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chuck Roast
- OWYD SPG (Salt, Pepper, Garlic) Rub
Try our Smoked Brisket, too!
How to make a Smoked Chuck Roast
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Preheat Smoker: Set your smoker to 225°F.
- Season Roast: Evenly coat all sides of the chuck roast with the OWYD SPG rub.
- Initial Smoking: Place the roast into the preheated smoker. Let it smoke for 2 hours, then flip.
- Cook to Temperature: Continue smoking until the internal temperature reaches 175°F. Wrap the roast in pink butcher paper and return it to the smoker.
- Final Cooking: Increase the heat to 250°F. Cook until the internal temperature reaches 195°F. Remove from the smoker, wrap in a towel, and let it rest in a cooler for 1-2 hours before slicing and serving with BBQ sauce.
Serve with some Smoked Baked Beans!
FAQ
How should I store the leftovers?
Store leftover smoked chuck roast in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
How do I reheat smoked chuck roast?
A sous vide is best, and a perfect way to retain moisture and tenderness. If you don’t have access to a Sous Vide, get one! They’ve come down in price and size the last few years. But until it arrives, you can repeat by wrapping the roast in foil and putting it in a warm 250°F oven until heated through.
What are some variations or substitutions for this recipe?
You can experiment with different rubs or marinades. Try adding a bit of brown sugar to the SPG rub for a touch of sweetness, or use a coffee-based rub for a deeper flavor profile.
Try our Traeger Corn on the Cob
Serve this with…
- Coleslaw: A tangy, crunchy side that complements the rich beef.
- Mac and Cheese: Creamy and cheesy, perfect for a hearty meal.
- Cornbread: Sweet and buttery, a classic barbecue accompaniment.
- Grilled Vegetables: Adds a healthy, colorful touch to your plate.
More great beef recipes to love!
Eat More Chuck Roast
Smoked Chuck Roast
Ingredients
- 4 pound chuck roast
- 3 tablespoons OWYD SPG
Instructions
- Preheat your smoker to 225°F.
- Evenly coat all sides of your roast with the SPG.
- Place into your preheated smoker. Let smoke for 2 hours. Flip.
- Continue smoking until the internal temperature reaches 175°F.
- Wrap with pink butcher paper and place back on the smoker.
- Turn the heat up to 250°F. Continue cooking until the internal temperature reaches 195°F.
- Remove from the smoker and wrap in a towel and place it into a cooler to rest for 1-2 hours.
- Remove from the cooler, unwrap, and slice across the grain.
- Serve with your favorite BBQ Sauce.
