Description
Smoked chuck roast is a quick and affordable substitute for smoked brisket or Prime rib. This smoked pot roast recipe uses a simple dry rub and is slow-cooked on a Traeger pellet grill to give a juicy, tender bite every time.
Ingredients
Units
Scale
- 5–pound chuck roast
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tbsp kosher salt
- 1 tsp oregano
- 1/2 tsp chili powder
- 2 tsp garlic powder
Instructions
- Buy a 5-pound chuck roast. Rinse it with cold water and pat dry with a paper towel.
- Combine all the dry rub ingredients in a medium-sized bowl. Rub the beef rub onto your chuck roast all over. If it doesn’t adhere well, rub the meat in a thin coating of olive oil, then sprinkle the rub over the meat.
- Wrap the chuck roast in plastic wrap and keep it in the refrigerator for 4 hours. Smoking the chuck roast straight away is fine, but keeping it in the refrigerator for a couple of hours will give the beef rub time to penetrate the meat.
- Preheat the pellet grill to 225°F and add your wood chips.
- Place the seasoned chuck roast on the grill grates, over the water pan. Add more wood chips or woodchucks to the hot coals. Close the lid and start smoking the beef.
- Use both dry and wet wood chips to control the temperature. Dry wood chips help to provide a quick smoke and raise the heat while the wet gives a lower, slow-cooking smoke that brings the heat down. You should add fresh wood chips and coals every hour for the first four hours.
- Keep monitoring the smoker’s temperature every hour to ensure it stays close to 225°F. Don’t keep opening the lid unless you’re adding more wood chips or charcoal to maintain the smoke and temperature.
- Smoke the meat until a crust forms on the meat and the internal temperature reaches 190 degrees F, after about 6 to 8 hours. Use a digital meat thermometer to check for doneness.
- Remove the meat from the grill, wrap it in heavy-duty aluminum foil and return to the grill for another hour, keeping the smoker temperature in the 225°F range.
- Remove the wrapped meat from the grill. Unwrap the foil and move the chuck roast to a cutting board.
- Let the chuck roast rest for 30 minutes covered in foil before slicing it against the grain.
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 5 hours
Nutrition
- Serving Size: 6 ounces
- Calories: 412kcal
- Sugar: 0g
- Sodium: 883mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 0g
- Protein: 43g
- Cholesterol: 156mg