A properly smoked chuck roast is a thing of beauty. We smoke it Texas-style with just salt and pepper, using oak wood for a clean, robust smoke flavor. Coming from the shoulder of the animal, chuck roast has rich marbling throughout that becomes tender and juicy when cooked low and slow.
While you might hear it being called “poor man’s brisket,” that is a little misleading. While a full packer brisket at Costco often costs less per pound these days, chuck roast has distinct advantages. You can buy it in smaller 2-4 pound portions, perfect when you don’t need to feed a crowd. Plus, it delivers those same tender, smoky results in about a quarter of the cooking time of a brisket.
Key Info at a Glance
- Estimated Cook Time: 1 1/2 hours per pound (4 hours for a 2.5 lb roast)
- Smoker Temperature: 250-275°F
- The Stall: Expect around 155-165°F
- Finished Internal Temperature: 203-210°F (until probe tender)
- Rest Time: 1 to 3 hours (wrapped in a cooler)
- Recommended Wood: Oak or Pecan
- Serves: 4-6 people
Jump down to the recipe card for the full ingredients and instructions.
Watch the Video
Dry Brine for More Flavor and Moisture Retention
While dry brining isn’t an absolute requirement for smoking this cut, I highly recommend it. Heavily seasoning the roast 24 to 48 hours ahead of time will enhance the flavor and helps the meat retain moisture during cooking. Learn about the benefits of dry brining.
Probe Tender is When It’s Done.
While I am a big proponent of cooking to temperature, for this cut, the doneness can vary anywhere between 200 and 210° F. You want to test it with a probe that should easily slide into the meat without feeling much resistance and you want to test in multiple areas of the meat.
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Grab Your Equipment
- Wire rack and a Sheet Pan(for dry brining)
- Oak wood chunks or pecan are great beef.
- Smoker – I used a Big Green Egg, but any smoker will work.
- Remote probe thermometer – I used the Thermoworks Signals to monitor the temp of the smoker and the meat. I also used a Thermapen ONE to spot-check the doneness.
- Butcher paper or aluminum foil to wrap the chuck.
Smoked Chuck Roast
Ingredients
- 2.5 lbs chuck roast
- Diamond Crystal Kosher Salt (1.1% by weight, approximately 3 tablespoons for a 2.5 lb roast)
- coarse black pepper or a dry rub
Instructions
- Dry Brine (24-48 hours ahead). Season the chuck roast generously with kosher salt (about 1.1 % by weight), place it on a wire rack uncovered in your refrigerator.
- Preparation. Remove the meat from the refrigerator an hour before cooking to let it come closer to room temperature. Apply a coating of coarse black pepper – no additional salt needed if you dry brined it.
- Smoking. Preheat your smoker to 250-275°F setup for indirect heat cooking and add three chunks of oak wood for smoke (or use pellets for a pellet grill). With a remote probe inserted in the thickest part of the meat, place the chuck in your smoker.
- Wrap. Once the internal temperature reaches 165-170°F and you've developed a nice bark, wrap the meat tightly in butcher paper or aluminum foil. This helps push through the stall and maintains moisture.
- Final Phase. Return the wrapped meat to the smoker and continue cooking until it reaches 203-209°F. More important than the exact temperature is the probe test – it should slide in with very little resistance. The cook time for this 2 1/2 lb chuck was 4 hours.
- Rest. Let the meat rest in a cooler (still wrapped) for at least an hour before shredding and serving.
Video
Notes
- Dry brining is optional but recommended. If not dry brining, season the roast 1 hour before cooking.
- Alternative Rub Options: While simple salt and pepper lets the beef shine, feel free to add garlic powder, onion powder, or your favorite beef rub. Just remember – if your rub contains salt, skip the dry brine step or use a different rub.
- Time and Fuel Saving Tip: Once wrapped, you can finish the cook in your oven at the same temperature to save fuel.
- Serving Suggestions: This chuck roast makes incredible sandwiches on brioche buns with barbecue sauce and bread-and-butter pickles. It’s equally delicious served on its own with classic barbecue sides. Leftover uses are endless. I made a creamy pasta with mushrooms.
