Smoked Chuck Roast Recipe

Sliced smoked beef brisket arranged on a white plate with a vine of cherry tomatoes in the background.

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Smoked chuck roast gives you brisket-style bark and pull-apart texture for a fraction of the price. Smoke to 165°F, wrap in butcher paper, then finish to 205°F and rest.

Prep Time15

Cook Time9

Total Time9 15

Course: Main Course

Cuisine: American

Keyword: pellet smoker chuck roast, poor man's brisket, smoked beef roast, smoked chuck roast, smoked chuck roast recipe

Servings: servings

Calories: 360kcal

Author: Chef Jenn

Ingredients

3.5 - 4 pounds chuck roast tied if it has loose sections
2 tablespoons Montreal-style steak seasoning or salt and pepper
2 sheets heavy-duty butcher paper unbleached

Instructions

Pat the chuck roast dry. Season generously on all sides with the steak seasoning, pressing it into the meat. Let it sit uncovered at room temperature for 30 to 45 minutes.
Set the pellet smoker to 225°F and preheat with the lid closed for 15 minutes. Use hickory, oak, or post oak.
Place the roast on the grates fat side up. Smoke at 225°F until the internal temp reaches 165°F, about 4 to 5 hours.
Remove the roast and wrap tightly in 2 layers of butcher paper, sealing all edges.
Increase the smoker to 250°F. Return the wrapped roast and cook until the internal temp reaches 205°F and the probe slides in with little resistance.
Rest the roast, still wrapped, for at least 30 to 45 minutes. Slice against the grain or pull apart to serve.

Notes

Recipe Card Tips:

Wrap at 165°F, not sooner. The bark needs to set first, or the paper softens it before it ever forms.
Push through to 205°F and probe for feel, not just the number. If it drags, give it more time; the give is what makes it pull apart.
Save the juices trapped in the butcher paper and pour them back over the sliced or pulled meat. That's the moisture you spent all day building.

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