Have you wondered how to achieve perfect, fall-off-the-bone tenderness in a chuck roast? I’ve spent many weekends in the yard with my Pit Barrel trying out this recipe perfected, and I’ve bloody done it; it is so freaking declious you won’t even need any sauce with it!
Smoked Chuck Roast
You must go low and slow to ensure this chuck roast is juicy, tender, and has a caramelized bark. It was tough stopping myself from pulling off a tasty morsel.
I used my Pit Barrel for this recipe, but you can use any barrel smoker. It does take some more effort, but it is well worth the time. Once you get your charcoal going, it’s about monitoring the temperature and knowing when to wrap it.
What You’ll Need
- Chuck roast
- Salt
- Black pepper
- Smoked Paprika
- Garlic Powder
How To Smoke Chuck Roast
Step 1: Prepare the Dry Rub
Mix salt, black pepper, paprika, and granulated garlic until well combined.
Step 2: Season the Meat:
Apply a binder like mustard or oil. Then rub the spice blend generously onto the chuck roast, ensuring it is evenly coated.
Then, refrigerate the seasoned meat until it is ready to use. Remove the meat from the refrigerator one hour before cooking.
Step 3: Preheat the Smoker And Probe The Meat
Fill the charcoal basket to the top, then half-fill your charcoal chimney from the basket.
Light a fire under your charcoal chimney using paper and a match. Keep a close on the chimney, and when you see most of the charcoal glowing red, dump it back into the basket carefully.
Place the basket at the bottom of your cooker. Now, pick out the wood you’ll use. I recommend hickory mesquite for red meat. Toss a few chunks of wood in the basket, too.
If you have a thermometer on your unit, you don’t need to worry about monitoring the smoker’s temperature, but you will need a probe for the meat.
Place the grill grates and rebar in place and put the lid on. Then, open the damper a tiny bit to let some oxygen get the coals going.
Step 4: Cook It Up!
Place the chuck roast onto the smoker grate and close the lid. Make sure you keep an eye on the smoker’s temperature. I like to keep it between 230°F 250°F.
Cook until the internal temperature of the meat reaches 145 to 150°F. Once the desired temperature of 145 to 150°F is reached, flip the chuck roast over and continue cooking until the internal temperature reaches 160°F to 170°F.
Step 5: Wrap and Cook Further
When the meat reaches 160°F to 170°F, you may experience the stall. Wrap it in foil and return it to the smoker. Continue cooking until the desired internal temperature of the meat has been reached, typically between 195°F and 205°F.
Step 6: Resting And Serve
Remove the chuck roast from the smoker and let it rest in a cooler for 30 minutes to 1 hour to allow the juices to redistribute.
Once slightly cooled, slice the resting chuck roast serve it up and enjoy the juicy, tender chuck roast
What Temperature to Smoke At
When smoking a Pit Barrel Chuck Roast, you’ll want to maintain a consistent temperature throughout the cooking process. A good aim will be to smoke the chuck roast at around 225°F to 250°F.
This temperature range will allow for a slow and even cooking process, ensuring the meat becomes tender and develops a smoky flavor.
What is the Texas Crutch?
The Texas Crutch is a famous technique revered by pit masters for its ability to tenderize tough cuts of meat and accelerate the cooking process.
This method involves wrapping the meat in foil partway through the smoking process. This is done to seal in all the moisture and steam to break down collagen and achieve that coveted melt-in-your-mouth texture.
The Texas Crutch transforms an ordinary chuck roast into a succulent, tenderized masterpiece in this Pit Barrel chuck recipe.
Resting Smoked Meat In A Cooler
After smoking a delectable chuck roast in the pit barrel, the final step in achieving barbecue perfection is allowing the meat to rest.
If you want to achieve a better-finished product, you may do this in a cooler. This stage involves transferring the smoked chuck to a cooler, where it can relax and redistribute its juices for optimal tenderness and flavor.
Allowing the meat to rest undisturbed in the cooler’s insulated environment ensures that every bite of your smoked chuck is infused with moisture and smoky goodness. Hence, it is essential to remember the importance of patience and give your smoked chuck the time it deserves to reach its full potential.
How To Store Leftovers and Reheat
To store any leftover Pit Barrel Smoked Chuck Roast, ensure it cools to room temperature before storing. Once cooled, tightly wrap the roast in aluminum foil or transfer it to an airtight container. You may process to store it in the refrigerator for up to 3 to 4 days.
However, if you don’t plan to consume the leftovers within 3 to 4 days, you may freeze them for longer-term storage. Before freezing, wrap the roast tightly in plastic wrap and place it in a freezer-safe bag or container. It may be stored in the freezer for 2 to 3 months.
When reheating leftovers from the refrigerator, you can wrap them tightly in foil to prevent moisture loss and preheat the oven to 325°F for about 20-30 minutes or until heated through.
What To Serve Chuck Roast
Below are some of my favorite side dishes to pair with this amazing dish! If you plan on serving this dish with more mains, there are plenty of ideas below for you, too!
Sides/ Appetizers
Mains
Want more ideas? Here are some more sides for your chuck roast.
Smoked Chuck Roast
Ingredients
- 4 pound chuck roast
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 1 tablespoon Granulated garlic
- 1 tablespoon Smoked paprika
Instructions
- Mix salt, black pepper, paprika, and granulated garlic in a bowl until well combined.
- Apply a binder like mustard or oil. Then rub the spice blend generously onto the chuck roast, ensuring it is evenly coated.
- Then, refrigerate the seasoned meat until it is ready to use. Remove the meat from the refrigerator one hour before cooking.
- Fill the charcoal basket to the top, then half-fill your charcoal chimney from the basket.
- Light a fire under your charcoal chimney using paper and a match. Keep a close on the chimney and when you see most the charcoal glowing red dump it back into the basket carefully.
- Place the basket at the bottom of your cooker. Now, pick out the wood you’ll use. I recommend hickory mesquite for red meat. Toss a few chunks of wood in the basket, too.
- If you have a thermometer on your unit, you don’t need to worry about monitoring the smoker’s temperature, but you will need a probe for the meat.
- Place the grill grates and rebar in place and put the lid on. Then, open the damper a tiny bit to let some oxygen get the coals really going.
- Place the chuck roast onto the smoker grate and close the lid. Make sure you keep an eye on the smoker’s temperature. I like to keep it between 230°F 250°F.
- Cook until the internal temperature of the meat reaches 145 to 150°F. Once the desired temperature of 145 to 150°F is reached, flip the chuck roast over and continue cooking until the internal temperature reaches 160°F to 170°F.
- When the meat reaches 160°F to 170°F, you may experience the stall, wrap it in foil, and return it to the smoker. Continue cooking until the desired internal temperature of the meat has been reached, typically between 195 to 205°F.
- Remove the chuck roast from the smoker and let it rest for 30 minutes to 1 hour in a cooler to allow the juices to redistribute.
- Once slightly cooled, slice the rested chuck roast and serve it up and enjoy the juicy, tender chuck roast
Bottom Line
From its tender texture to its irresistible smoky flavor, the Chuck Roast captures the essence of barbecue. With the mouth-watering seasonings and slow, steady heat of the Pit Barrel Cooker, this chuck roast transforms into a masterpiece