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Smoked Beef Chuck Roast

Transform an inexpensive beef chuck roast into a tender, juicy, and flavor-packed masterpiece with this complete smoking guide.
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Prep Time 3 hours
Cook Time 8 hours
Total Time 11 hours
Servings: 6 servings
Course: BBQ, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dry Rub
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar Balances savory flavors
  • 1 tablespoon ground black pepper Adds heat
  • 1 tablespoon paprika For color and flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper Adjust for heat preference
For the Chuck Roast
  • 1 piece beef chuck roast (about 3-4 pounds) Look for well-marbled cuts
For Spritz
  • 1 cup apple cider vinegar Mixed with an equal part water
  • 1 cup water

Method
 

Preparation
  1. Trim the excess fat and remove silver skin from the chuck roast.
  2. Dry brine the roast by evenly sprinkling kosher salt and letting it rest in the refrigerator for at least 12 hours.
  3. Prepare the dry rub by mixing all rub components in a bowl and apply it evenly on the roast.
Setting Up the Smoker
  1. Choose your smoker and set it to maintain a temperature between 225°F and 250°F.
  2. Use hickory, oak, pecan, or mesquite wood for smoking and let the smoker stabilize.
Smoking the Roast
  1. Once the smoker is ready, place the roast fat side up on the grate.
  2. Insert a meat thermometer into the thickest part of the roast and close the smoker lid.
  3. Spritz the roast with the apple cider vinegar mixture every 45 minutes after the first 2 hours.
  4. When the internal temperature reaches about 160°F, wrap the roast in butcher paper or foil to retain moisture.
  5. Continue smoking until the internal temperature reaches 195°F to 200°F for slicing or 205°F to 210°F for shredding.
Resting and Serving
  1. Remove the roast from the smoker and let it rest wrapped in a towel inside a cooler for at least 30–60 minutes.
  2. Slice against the grain for serving or shred for sandwiches.

Notes

Experiment with different wood combinations for unique flavors. Resting is crucial to keep the roast juicy. Don't skip the spritzing.