Smoked Beef Chuck Roast

A beef roast is usually done in an oven. But I am here to change that. Using a meat smoker adds flavor to this smoked beef roast recipe with minimal effort.

Cooking low and slow allows the connective tissue in the beef to break down to juicy gelatin (plus, you get a delicious smoky flavor).

This recipe uses several tricks to keep the meat tender. One trick is injecting the meat with wagyu tallow, wrapping it partway through the cooking process, and letting it sit for 6 hours in a cooler.

Hungry Now? Jump straight to my smoked beef roast

This smoked beef recipe only takes around 3-4 hours! It is a great recipe for a weekend or the holidays with the family

The chuck roast in the smoker is ready to go!

Why You’ll Love This Smoked Roast Beef Recipe?

There is nothing like smoking a roast; it brings out the flavor in beef! Plus, I love the delicious smell of BBQ as it fills my yard.

Our recipe works well with any beef. I’ve tried round, top, sirloin, and rump. But my favorite? It has to be chuck. It has a good amount of fat but also holds its shape well for slicing.

You will also find that chuck is usually one of the cheaper cuts at the supermarket, making this an extremely budget-friendly cook.

Shopping List

  • Chuck Roast
  • Beer 
    You can use more broth if you prefer not to use alcohol.
  • Beef Broth or Beef Tallow
  • Garlic Powder
  • Onion Powder
  • Cayenne Pepper Optional, Less if You Don’t Like Spice
  • Salt & Black Pepper to Taste
  • Olive Oil

How to Smoke a Beef Roast

Below, we have outlined the 10 steps to juicy and tender smoked beef chuck roast! It will take around 4-5 hours to cook, including once you have wrapped it.

1. Trim Your Chuck Roast

First, give the chuck roast a trim; you want to leave at least 1/4 inch of fat. This will protect the meat and add flavor.

our 8 pound chunk roast all trimmed on chopping board

2. Inject The Roast

Preheat your smoker to 250°F. Then we will inject the beef with the beef tallow, this is optional but will give the meat more flavor and moisture.

First, heat the beef tallow once warm fill your meat injector; I recommend adding about a cup. You can also use broth instead.

3. Give it A Rub

Mix your spice rub in a small bowl. You can also use a store-bought rub if you prefer. Then apply generously to the chuck roast and ensure you cover it.

4. Truss Your Chuck Roast

Truss your chuck roast. This will help it retain its shape.

5. Place in the Smoker

Place your chuck roast on the smoker and insert the temp probe.

You want it to reach an internal temperature of 165°F before you move to the next step

6. When to Pull Your Beef

Once the fat has been rendered, you will have a mahogany color, and it will reach an internal temperature of 165°F pull from the smoker.

Note: Before wrapping, just make sure the fat has rendered and you have a good bark and color.

7. Wrap Your Beef

Wrap your beef along with a smear of beef tallow on the butchers paper.

8. Return it to the Smoker

Return it to the smoker after wrapping. Smoke the roast until you reach an internal temp 203F-208°F. Test it by seeing if you can easily slide the probe in and out.

9. Let it Rest, Rewrap and Leave the Cooler

Rest the roast at room temp until you have an internal temperature of 180°F. Wrap again in pink butcher paper smeared with wagyu tallow and leave your cooler to rest for 6 hours

10. Slice and Serve

Slice the roast against the grain and serve with your favorite sides.

What is The Good Cut of Beef to Smoke?

Chuck roast is our favorite beef for smoking. Everyone has their personal preference for beef. You can use beef shoulder, beef chuck roast, beef tenderloin, and beef brisket. Below Ill outline some of your option and their pros and cons.

  • Chuck Roast:
    The chuck roast is a fantastic cut for smoking. Chuck roast is often known as chuck eye roast, chuck pot roast or chuck roll roast.
    It is a cheaper cut cooked in liquid or injected to keep it moist. I like using this cut for roasts because it is cheap and flavorful. While smoking, you do have to keep an eye on it to ensure it does not dry out. 
  • Fillet:
    This is a lean cut of beef, and it’s also quite pricey. It is a classic cut for a beef Wellington but also suitable for roasting, smoking, or grilling.
  • Topside, Silverside, and Rump:
    I group these cuts because they are all great for smoking and roasting. They are tougher cuts that typically need to be cooked for longer to break down the connective tissue.
  • Sirloin:
    Also known as ‘top sirloin,’ this is an excellent roasting cut. However, it has less fat than others, which means you do need to bring your A-game to smoke it. It is a good alternative to chuck roast as it is widely available and similar in price.

How To Tell When Your Smoked Beef Roast Is Done?

For a juicy and tender beef roast, you want an internal temperature of 203F-208°F for it to be fork tender. The temperature depends on your preference, so consult the table below and pick how you like your beef done, but I recommend cooking it to fork tender.

Always remember that your meat will continue to cook once it has been removed from the heat source. A digital meat thermometer is the best way to monitor your internal temperature.

Hungry Now? Jump straight to my smoked beef roast

Smoked Beef Doneness Chart

Doneness LevelDesired Temperature (F)Take Out Of Smoker (F)
Rare140130 – 135
Medium Rare145135 – 140
Medium160150
Medium Well165155 – 160
Well Done170160 – 165
Fork Tender200-208200-208

Cooking for someone who doesn’t like red meat? Why not try my smoked leg of lamb? it is super lean but still has they indulgent smoky flavour!

Side Dishes For Smoked Roast Beef

Deciding what to have with your smoked roast beef can make or break your meal. Often, having one dish from each group below is a good choice.

Vegetables

Beans, Grains, and Legumes

Potato-Based Sides

Pasta Based Sides

  • Pasta salad
  • Macaroni cheese

Salads

  • Watermelon, tomato and feta salad
  • Grilled corn salad
CHUCK ROAST ON THE SMOKER WITH TEMP PROBE INSERTED, LOOKING FOR 160 OR SO INTERNAL TEMP, BARK COLOR AND FAT RENDER BEFORE WRAPPING
Print Recipe
5 from 8 votes

Smoked Roast Beef

Smoked roast beef is a family classic. Using your smoker is a great way to add flavour without adding anymore ingredients to overpower the true star of the show, the beef. 
Prep Time5 minutes
Cook Time3 hours
Rest Time20 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: Barbecue
Servings: 10 People
Calories: 426kcal
Author: Charlie
Cost: 18

Ingredients

  • Large foil pan
  • Meat injector
  • Salt & black pepper to taste
  • olive oil
  • 6 lbs beef roast 6 pounds is ideal
  • 1 can of your favorite beer and one for drinking
  • 1 litre beef broth
  • 2 tablespoons garlic roughly chopped (or garlic powder)
  • 2 tablespoons onion powder
  • 2 tablespoons cayenne pepper optional, less if you don’t like spice

Instructions

  • Preheat your smoker to 225°F and add the type of wood pellets you want to use.
  • First, heat the beef tallow once warm fill your meat injector; I recommend adding about a cup. You can also use broth instead.
  • Lightly coat the chuck roast with olive oil. In a bowl mix together the beef rub – onion powder, cayenne pepper, garlic, and salt & pepper to taste and coat the roast. You can also use a store-bought rub if you prefer
  • Truss your chuck roast. This will help it retain its shape.
  • Place your chuck roast on the smoker and insert the temp probe.
    You want it to reach an internal temperature of 165°F before you move to the next step
  • Place in your smoker uncovered once your smoker has preheated to 225°F and is burning a clean smoke. 
  • Once the fat has been rendered, you will have a mahogany color, and it will reach an internal temperature of 165°F pull from the smoker.
  • Wrap your beef along with a smear of beef tallow on the butchers paper.
  • Return it to the smoker after wrapping. Smoke the roast until you reach an internal temp 203F-208°F. Test it by seeing if you can easily slide the probe in and out.
  • Rest the roast at room temp until you have an internal temperature of 180°F. Wrap again in pink butcher paper smeared with wagyu tallow and leave your cooler to rest for 6 hours
  • Slice the roast against the grain and serve with your favorite sides.

Get Leftovers?

If you have leftovers, here are a couple of my favorite ways to use them!

smoked chuck roast burger on my plate with lots of bbq sauce

Some BBQuestions

I get sent a lot of questions about smoked chuck! I have included them all below. If you have any more, let me know, and I’ll add them.


How Long Does it Take to Smoke a Chuck Beef Roast?

Smoking beef roasts is a low and slow process. It can take anywhere from 3 to 7 hours. Typically, the lower the temperature and longer you smoke your beef roast, the more tender and juicy it will be.

Cooking times will differ slightly depending on the cut of beef, its size, thickness, and your specific smoker. That said, you can use the table below as a general guide for smoking different types of beef.

What Temperature Do You Smoke a Beef Roast at?

You smoke roast beef at 230°F – 250°F. See the table below to see the temperature at which you smoke different cuts of at beef.

Cut Time (hours)Smoker TemperatureFinished Internal Meat Temperature
Ribs3 – 4 225 – 250°F190 – 205 °F
Beef brisket12 – 20225 – 250°F190 – 205 °F
Short Ribs6 – 8225 – 250°F190 – 200 °F
Prime Rib1225 – 250°F140 – 145 °F
Smoked Roast Beef8230- 250°F203°F – 207°F
Tenderloin2.5 – 3 225 – 250°F190 – 200 °F

This simple recipe allows the meat’s flavor to really stand out. It is juicy, tender, full of smoke flavor, and truly melts in your mouth. This recipe uses a very basic spice rub, but feel free to add your own personal touches.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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36 thoughts on “Smoked Beef Chuck Roast”

    1. dale donald jordan

      5 stars
      i just smoked my first roast i put on garlic salt tyme rosmmary and sage smoked with pcan chips turnd out great

  1. It’s really a great and helpful piece of information. I am glad that you simply shared this useful information with us. Please stay us informed like this. Thank you for sharing.

  2. It’s actually a nice and helpful piece of information. I am glad that you just shared this helpful info with us. Please keep us informed like this.

    Thanks for sharing.

    1. Linda Chandler

      You say to baste roast several times during cooking. Doesn’t this let all of the heat ourt of the smoker and make it more difficult to maintain the proper temp. For smoking? As you can tell from my question I am new to this type of cooking. Any advice would be appreciated .

      1. Hi Linda!

        Hope you had a lovely weekend!! I would recommend basting beef roast and risk the drops in temp as this cut is prone to drying out. When you’re cooking a brisket you are looking for that crust so basting isn’t as necessary. Let me know if you have any more questions!!

  3. Almost anything smoked tastes great, I season before and after. I noticed seasoning it after taste better. I used Mr Binghams seasoning and get first place!

    1. You know what im going to have to agree with you there Dillon, Almost anything smoked DOES taste great! Im interested in this seasoning afterwards method, im going to have to give that a try. Do you season at all first?

  4. I injected mine with Lowreys signature steakhouse marinade. You hsve to strain it because the spices will clog your needle. I rub the strained spices on the outside and use apple wood in my smoker. Turned out better than my deep fried roast which are awsome too.

    1. Happy Saturday Branch! Thanks for the heads up, any pics of the roast?? I love checking out food pics (hehehe, guilty pleasure of mine!) ! I have a bottle of the Herb & Garlic that I was thinking of using for some chicken thighs.

  5. Hello
    What cut of beef did you use in the picture and what cut of beef do you recommend to get the most tender.

    Thank you
    Bob Beier

    1. Hiya Bob,
      Happy Friday!! I used a rump roast, some people will also recommend using chuck as well. Both of the cuts are from really highly exercised parts of the cow so you will find that both have loooots of connective tissue and collagen which can make them tough if you don’t cook loooow and sloow but its so worth it for the flavour. I find that rump does come out a little more tender in a shorter amount of time and does taste a better, so that is my preference. I recommend trying both and seeing what you think. Let me know how you go!!

      I hope your grilling this weekend!!

      Charlie

  6. Hi,
    I ended up using this smoked rump roast recipe and it was turned out soooo good!! Everyone at my 4th of July BBQ was raving about it, thanks so much I will definitely have to do it again next year

    Bobby

    1. Heya Bobby!

      Yeesss the rump works perfectly with this recipe! Did you slow cook it first?? I bet you will have people lining up for invites to next years party!!

  7. 5 stars
    Charlie using a beef roast my wife brought home and I have a really old smoker only gauge on it says cool and idea then hot lol. But my question is if I inject a lot can I get by with out opening the smoker a whole lot?
    I understand the moistness is necessary to keep it from drying out. Any other suggestions other than basting the meat. Could I cover it completely with aluminum foil that way? Starting my injecting now going to put it on in an hour and cook it all day. Let me know if you have any other advise on keep it moist.
    Love the page and will be back for more.

    1. Thnaks Brian!! Ohh that a tough one, its hard doing that first cook with an unknown smoker, I would try covering it for the first half as well as adding maybe 1-2 more cans of beer. This bad girl sounds like shes gunna take some trial and error, lucky we all have the time at the mo!! Let me know how you go (even some pics would be awesome) I love testing out new ways to cook!

      Cheers,

      Charlie

  8. 5 stars
    Hey Charlie!! The bacon butter beans were ABSOLUTELY delicious with your smoked beef roast, we are going to cook it again this weekend (already firing up my smoker!!)

    1. Hey Arch!! Thanks mate I know that bacon butter are increbile, even my kids make them now!! I will be firing up my smoker this weekend as well, with this awesome weather its looks like everyone will be getting out of there caves!!

  9. Thanks Charlie for the recipe. I thought that I would marinate the beef roast for 24 hrs plus inject a bit of it. I have only a Brinkman smoker with only a 1500 watt element the bottom. I sports a temp gauge “ideal ad Hot”. The idea is to fire up the grill with element and keep adding wood. What grill would be good to replace this beast?

  10. 5 stars
    I tried out your smoked beef roast recipe yesterday. turned out bloody great. I got some chuck like you recommended, Charlie, and it fell apart trying to transfer it to my carving board! Juicy and tender!
    Thanks so much!. Can’t wait to eat smoked roast beef sandwich for lunch! leftovers are the best!!

    1. thanks Dan!!! so stoked your loved my smoked beef recipe! nuthing like that folk tender meat!! hope you have some epic beef sandwiches this week!! send me a few pics if you make a good one rofl!!

      Charlie!!

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