Smoked chuck roast is a fantastic alternative to brisket, offering rich, smoky flavors and tender, juicy meat.
>>>Get the Recipe in Details: Smoked Chuck Roast
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- 2 tablespoons yellow mustard
- 1/4 cup beef rub (store-bought or homemade)
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 1 large onion, chopped
- 4 cloves garlic, minced
- Wood chips (hickory, oak, or cherry)
Instructions
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips to the smoker for added flavor.
- Season the Roast: Rub the chuck roast with olive oil and yellow mustard. This helps the seasoning stick and forms a nice crust. Generously coat the roast with the beef rub, ensuring all sides are covered.
- Smoke the Roast: Place the seasoned chuck roast directly on the smoker grate. Smoke for about 3-4 hours until the internal temperature reaches 160°F (71°C).
- Wrap the Roast: Remove the roast from the smoker and place it in a large piece of aluminum foil. Add the beef broth, apple cider vinegar, chopped onion, and minced garlic. Wrap the roast tightly in the foil to create a sealed packet.
- Continue Smoking: Return the wrapped roast to the smoker and continue cooking for another 2-3 hours, or until the internal temperature reaches 200°F (93°C) and the meat is tender.
- Rest the Roast: Remove the roast from the smoker and let it rest in the foil for at least 30 minutes. This allows the juices to redistribute throughout the meat.
- Serve: Unwrap the roast and slice it against the grain. Serve with your favorite barbecue sides like coleslaw, baked beans, or cornbread.