The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Smoked Chuck Roast recipe is made Texas-style. The meat melts in your mouth, and your knife will cut through it like it’s cutting through butter! The roast is juicy, tender, and so succulent.
This recipe makes a 5 pound smoked beef chuck roast and costs around $28.12 to make. It makes eight servings for $3.52 per serving.
For a complete meal, make this Thanksgiving Salad with Cranberry Vinaigrette, these Homemade Dinner Rolls, and these Brown Sugar and Honey Glazed Carrots.
Roast is a classic Sunday dinner. But, step it up a notch with this recipe to give you a meal worthy for any holiday table. The smoky flavor gives you a tender, beefy flavor that will melt in your mouth.
Chuck Roast tends to be a tougher cut of meat, so some tend to shy away from it. The secret, though, is to cook it low and slow. Cooking it this way gives the meat time to become tender.
One advantage of smoking a roast is that it is similar to brisket, but it does not have to cook as long, and it is less expensive. You can have your favorite Sunday roast with a smoky flavor.
This Smoked Chuck Roast recipe is perfect for Sunday dinner. It’s also impressive enough for Christmas dinner, too!
Ingredients and Cost
Per Serving Cost: $3.52
Recipe Cost: $28.12
- 5-pound Chuck Roast – $27.35
- Coarse Sea Salt – $0.12
- Coarse Black Pepper – $0.65
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, rub the roast with salt and pepper.
- Next, set it in the fridge for twelve hours. Afterwards, preheat the smoker to 225 degrees F.
- Then, smoke the chuck roast until the internal temperature is 160 degrees.
- Next, wrap the roast in foil or butcher paper and place it back in the smoker until it reaches 200 degrees internally.
- Finally, remove the roast and let it sit for thirty minutes before slicing.
- You can use any flavor of wood pellets. I used cherry, which is what I already had in the smoker. It turned out amazing but would be just as amazing with most wood pellet flavors.
SERVE: You can keep the meat out for about two hours before it needs to be covered and refrigerated.
STORE: Cover the smoked chuck roast and keep it in the refrigerator for 3-4 days.
FREEZE: Spread the roast slices on a cookie sheet in a single layer and freeze for 1 hour. Then, transfer the pieces to a freezer-safe container or Ziploc bag and freeze for about two months.
- Butcher paper
- Instant read thermometer
- Cutting board
- Chef’s knife
- Smoker grill
On average, you will find it takes about one hour per pound to smoke a roast. Smoke the roast low and slow to achieve that juicy and tender cut of meat we all love. The cooking time will fluctuate with the size of the roast. Therefore, the time shouldn’t be watched as much as the internal temperature should be. The internal temperature is the only thing that matters. No matter the size of the roast, the internal temperature will remain the same across the board.
This is most likely due to not being cooked long enough. Cooking the tough cut of meat at a low temperature for an extended time helps soften the muscles creating juicy, tender slices of beef.
Yes, wrap the roast after it has cooked unwrapped for about 3-4 hours. Next, wrap it in butcher paper and cook for another 2-3 hours. Then leave it out to sit for about 30 minutes, still wrapped. This will allow the roast the time to soak up some of the liquid released during the cooking process.
More Beef Recipes
- Smoked Burgers
- Pineapple Teriyaki Steak Tips
- Grilled Steak Kabobs On A Gas Grill
- How To Grill Strip Steak On A Gas Grill
- Instant Pot Meatloaf And Potatoes
- Slow Cooker Beef Stew
- Crockpot Pot Roast with Mushrooms
- Carne Asada Street Tacos (tacos de carne asada)
- Beef Negimaki – Japanese Rolled Steak and Scallions
- Proper Hungarian Goulash (Gulyás)
Smoked Chuck Roast Recipe – Texas Style
- 5 Pound Chuck Roast
- Coarse Sea Salt
- Coarse Black Pepper
RUB CHUCK ROAST:
- Thoroughly coat every inch of the roast with coarse sea salt and then repeat with the coarse black pepper. If you feel like you might be doing too much, you’re probably not.
- Place the roast in the fridge on a pan or plate, uncovered, for at least 12 hours for it to dry brine.
- Preheat the smoker to 225 degrees F.
SMOKE CHUCK ROAST:
- Place the meat in the smoker and smoke for about 3-4 hours or until the internal temperature reaches 160 degrees.
- At this point, wrap the roast in butcher paper or tin foil and place it back on the smoker until it reaches an internal temperature of 200 degrees. Getting this internal temperature will take about another 2-3 hours.
- Once it finishes, pull it from the smoker and do not unwrap it. Instead, leave it to sit for about 30 minutes.
- Slice and enjoy!
- You can use any flavor wood pellet you prefer. I used cherry, which is what I already had in the smoker. It turned out amazing but would be just as amazing with most wood pellet flavors.
- I used Traeger brand pellets and found that they do a much better job than most other brands. The quality is unmatched.
- The cooking time will fluctuate with the size of the roast. Therefore, the time shouldn’t be watched as much as the internal temperature should be. The internal temperature is the only thing that matters. No matter the size of the roast, the internal temperature will remain the same across the board.
- The roast needs to sit after being smoked, so it has a chance to soak up some of the liquid that releases during the cooking process. Doing so keeps it nice and moist.
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Any spritzing during the pre-wrap period?
Nope, no spritzing is necessary.