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This brisket-style smoked chuck roast turns a smaller cut into tender, thick slices with a dark, well-set bark. It is a practical option when you want the feel of smoked brisket without cooking a full packer.
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The foil juices make a concentrated beefy finishing liquid, so save them for serving over the sliced roast.
Why This Recipe Works
Chuck roast contains several muscles that can soften at different rates, so tenderness matters more than a single thermometer reading. Check more than one area and look for very little resistance from the probe.
A properly set bark should look dark and dry, with seasoning that stays firmly attached rather than rubbing away easily. Letting the roast cool before slicing helps the thick slices hold together cleanly.
Ingredients
- 3-4 pound chuck roast
- 1 tablespoon yellow mustard
- 2 tablespoons coarse black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup beef broth
- 4 tablespoons butter
How to Make It
Preheat your smoker to 275°F. Pat the chuck roast dry and coat it lightly with yellow mustard. Season all sides generously with black pepper, kosher salt, garlic powder, onion powder, and smoked paprika.
Place the chuck roast directly on the smoker and smoke until the bark is dark and well set and the internal temperature reaches approximately 200F - you're looking for probe tender here - if it gives you resistance place back on smoker and cook for another 15 minutes and check. Repeat until it feels like the probe is sliding into warm butter.
Place the chuck roast in the center of a large piece of heavy-duty aluminum foil with butter and beef broth. Wrap tightly and leave on counter to rest for 30 minutes to 1 hour.
Remove the chuck roast from the foil. Allow to cool to about 145F - 150F before slicing. Slice the chuck roast across the grain into thick brisket-style slices and spoon some of the juices from the foil boat over the top before serving.
Tips and Variations
Choose a well-marbled chuck roast when possible. Intramuscular fat supports a richer texture during the long cook.
Open the foil carefully and reserve all of the liquid. When slicing, watch for changes in the grain direction and rotate the roast as needed so each section is cut across the grain.
Frequently Asked Questions
What temperature should I set the smoker for chuck roast?
Preheat the smoker to 275°F.
How do I know when the smoked chuck roast is done?
Cook until the bark is dark and well set and the roast is about 200°F internally. It should feel probe tender, with the probe sliding in like warm butter.
What should I do if the chuck roast still feels tough when probed?
Return it to the smoker for 15 minutes, then check again. Repeat until it is probe tender.
How long should I rest the chuck roast after smoking?
Wrap it tightly in heavy-duty foil with butter and beef broth, then rest it on the counter for 30 minutes to 1 hour.
How should I slice smoked chuck roast brisket-style?
Let it cool to about 145°F to 150°F, then slice it across the grain into thick slices. Spoon the foil juices over the top before serving.
Serving Ideas
Serve with barbecue beans, coleslaw, or potato salad. The slices also make excellent sandwiches on soft rolls with pickles and onions; offer barbecue sauce on the side if desired.
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More Dinners Recipes You'll Love
Ingredients
- 3-4 pound chuck roast
- 1 tablespoon yellow mustard
- 2 tablespoons coarse black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ cup beef broth
- 4 tablespoons butter
Instructions
- Preheat your smoker to 275°F.
- Pat the chuck roast dry and coat it lightly with yellow mustard. Season all sides generously with black pepper, kosher salt, garlic powder, onion powder, and smoked paprika.
- Place the chuck roast directly on the smoker and smoke until the bark is dark and well set and the internal temperature reaches approximately 200F - you're looking for probe tender here - if it gives you resistance place back on smoker and cook for another 15 minutes and check. Repeat until it feels like the probe is sliding into warm butter.
- Place the chuck roast in the center of a large piece of heavy-duty aluminum foil with butter and beef broth. Wrap tightly and leave on counter to rest for 30 minutes to 1 hour.
- Remove the chuck roast from the foil. Allow to cool to about 145F - 150F before slicing.
- Slice the chuck roast across the grain into thick brisket-style slices and spoon some of the juices from the foil boat over the top before serving.
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