This Smoked Chuck Roast recipe is going to blow you away! Invite guests (or not! 😁) as this one is going to go down as a huge fan favorite!
Most of us don’t think of smoking a chuck roast. I know I don’t, but I had the opportunity to buy two chuck roasts this past weekend at a farm and was excited to try it out. My family said they never expected it to be so moist and juicy…it was definitely not what we expected for a chuck roast or any inexpensive cut of beef out on the grill.
This rub is super simple to make and is great to have one hand for roasts and steaks anytime you want to pop a piece of beef on the grill. This is so delicious, you will want to always have it on hand.
Mix together all the ingredients listed below into a bowl and stir. That’s it. If making ahead of time, put into a covered container and seal well so the air and humidity doesn’t make it clump up.
🔥 Grilling Instructions
Step One: Start with a five pound chuck roast. Remove the wrapping, rinse it with cold water and pat it dry with paper towels. Place on a large platter or cutting board.
Step two: Wrap kitchen butcher’s twine around the circumference and across the top. I wrapped it across the top three times. You are doing this to keep the roast intact as it slowly cooks. Definitely pull the butcher’s twine tight, as the roast will shrink slightly as it cooks.
Step Three: Prepare the Rub. Make a bit extra to save for later if you are grilling again soon. This is such an easy rub, that you’ll want extra.
Step Four: Cover the top and bottom of the chuck roast with the rub.
Step Five: Set the grill to 225 degrees on indirect heat. Add wood chips to the grill for the smoke flavor. I used hickory this time but you can use whichever kind you like. Place a foil pan beneath the grating to catch drippings. If you don’t do this step, the smoker will fill with an acrid smoke quite a bit as the drippings hit the coals.
Step Six: Check the roast after four hours and remove it after five hours, or when the internal temperature reaches 170 degrees. That should be a nice medium. If your roast gets closer to 190-200, it will be considered well done.
Note: For the most accurate measurements of temperature, use a wireless meat thermometer. Here is an article on the best wireless meat thermometers on the market.
💡 Recipe Tips
The two big things to meal prep this recipe are:
- Prep the rub ahead of time. It really does save time as you are rummaging through your cupboards trying to find the spices, measuring and such.
- Prep the chuck roast to the point of wrapping it with the kitchen twine and placing on a platter in the refrigerator.
You can freeze this after cooking with no problem! I love to freeze my extra meat for my lunches or to make a busy weeknight meal go easier.
- Slice up the roast and wrap in Press n Seal.
- Place wrapped up meat into a freezer safe gallon Ziploc bag. If you don’t use a freezer safe version, it won’t keep properly. Don’t skip this step. I also like to do it this way as I can open up the Ziploc bag and grab a portion-controlled, pre-wrapped Press n Seal package of meat to defrost while the rest can remain in the freezer safe bag.
⏲️ Smoking Time
The best way to know if your chuck roast is done is to have a meat thermometer to check it. I usually cook it to 170 degrees and take it off knowing it will continue to cook after it is removed. The temperature usually rises about 10 more degrees after I take it off the grill. It typically takes around five hours for a five pound chuck roast to reach this temperature.
The key is: Plan ahead for the rise in temperature. You can take it off at 180 and let it sit for the extra hour but know it will still continue to rise and it may become hotter than you want.
Related Side Dish Recipes
Let me be honest, I could have all these on one plate and it would make the most perfect meal!
Grilled Onions – These onions are so delicious and sweet! They are a family favorite on the side all by themselves or on top of a steak or burger.
Grilled Carrots with Balsamic Glaze – I mention this every time that these are a huge favorite of our family’s as they taste like candy each time we make them. They are embarrassingly easy to make!
Smoked Steakhouse Potatoes – These are those rich and delicious potatoes that you get at a steakhouse. You know the ones. Full of creamy goodness that just melts in your mouth. Be prepared to fall in love with these.
Smoked Chuck Roast
- 1.5 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- 1/4 tsp Garlic Powder
- 1/4 tsp Garlic Salt
- 1/4 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 5 lb Chuck Roast
- Measure out and combine all spices for rub and stir well. This can be stored in sealed container until ready to use.
- Set temperature at 225 on grill for indirect heat. Add in smoking chips. I used hickory.
- Put a disposable pan in between grill grate and coals to catch drippings
- Wrap chuck roast with butcher's twine 4-5 times
- Spread Steak Rub all over on both sides
- Lay on grill grate to smoke for about five hours
- After four hours, check the temperature. You want it to reach 170 degrees before you remove it. The temperature will rise another 10 degrees or so after you take it off the grill. This is a good temperature for slicing. If you want to pull the meat, the temperature needs to be brought up to 205 degrees or a tad higher.
- Let rest a few minutes and serve