By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Beef Recipe
Smoked Chuck Roast
Chuck roast smoked low and slow until it slices or pulls like a smaller brisket. Same flavor payoff at a fraction of the cost. A backyard pitmaster staple.
Cook Time6-8 hrs
Pit Temp250–275°F
Serves6-8
Skill LevelIntermediate
Ingredients
- 1 bone-in or boneless chuck roast (3-5 lbs)
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Yellow mustard (binder)
- 1/2 cup beef broth (for wrap)
- Oak or hickory wood chunks
Method
- Pat the chuck roast dry. Apply a thin mustard binder coat on all sides.
- Mix the dry seasonings and apply generously to all surfaces.
- Set the pit to 250–275°F with oak or hickory wood.
- Place the roast directly on the grate. Smoke unwrapped until internal temp reaches 165°F and a dark bark has formed. About 3-4 hours.
- Place the roast in a foil pan, add 1/2 cup beef broth, and seal tightly with foil.
- Return to the pit and begin checking near 195°F. Keep cooking until the probe enters with very little resistance; the finish temperature can vary.
- Rest tightly foiled for 45 minutes to 1 hour. Slice for a brisket-style presentation or pull and serve on buns.
Mr. B's Pitmaster Notes
The foil-pan stage limits surface drying while the chuck continues cooking. A small amount of broth adds moisture to the covered environment, but tenderness still comes from steady heat, time, and the final probe check.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.