Smoked Chuck Roast
With just 3 ingredients and oak smoke, this chuck roast delivers the same tender, smoky goodness as brisket in a quarter of the time. Perfect for sandwiches or as a main dish star.
Servings 4
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.
