Smoked beef roast is a delicious dish that turns a humble cut of meat into a mouthwatering masterpiece!
In this smoked beef recipe, makes fork-tender roast with a little effort and a lot of flavor!
Smoking a beef chuck roast is a fantastic way to transform this tougher cut of meat into tender, juicy perfection with a great smoky flavor.
Key Ingredient – The Roast
- Beef chuck roast
Chuck roast is the perfect beef roast for smoking due to several key characteristics and qualities that make it an excellent choice:
Intramuscular Fat: Chuck roast contains a good amount of intramuscular fat, or marbling. This fat melts during the smoking process, and makes the meat tender and juicy.
Connective Tissue: Chuck roast also has connective tissue, which includes collagen. When slow-cooked (or smoked slow and low) collagen breaks down for melt-in-your-mouth tenderness and a rich texture.
Flavor: Chuck roast has a very beefy flavor that is wonderful with a smoky infusion for the smoker.
Affordability: Chuck roast is generally more budget-friendly compared to other cuts like ribeye or tenderloin. It’s a cost-effective way to enjoy smoked beef that doesn’t compromise on flavor;)
Texture: When smoked correctly, chuck roast becomes fork-tender, making it ideal for pulled beef, shredded meat, or thinly sliced roast beef sandwiches.
Size: Chuck roast often comes in large cuts, making it great for feeding a crowd, or having leftovers for sandwiches the next day.
Smoke Absorption: Chuck roast easily absorbs the smoky flavors from wood chips or chunks, for a well-seasoned, smoky roast!
Equipment you’ll Need
- Pellet smoker
- Digital thermometer
- Small bowl for the dry rub
- Cutting board
- Pellet grill with a water pan
- Airtight container (for leftovers)
- Paper towels
How to Smoke a Beef Roast
- Begin by allowing the beef chuck roast to come to room temperature for about 30 minutes. This step ensures more even cooking.
- While the roast is warming up, trim away any excess fat from the meat, preparing it for the smoking process.
- In a small bowl, create the flavorful dry rub mixture by combining kosher salt, garlic powder, onion powder, and coarse black pepper. Set this aside for seasoning the roast.
- Drizzle the chuck roast with olive oil, coating it evenly.
- Sprinkle dry rub evenly on all sides of the roast, pressing it in to create a flavorful crust.
- Now, it’s time to get your pellet smoker ready. Preheat it to a temperature range of 225-250°F (107-121°C), which is ideal for smoking the meat to perfection.
- Fill the smoker’s wood chip tray with your preferred wood chips, whether it’s mesquite or fruit woods. This will infuse the meat with a delightful smoky flavor.
- Place the seasoned chuck roast on the smoker grates, positioning it for the next step.
- Insert a digital thermometer into the thickest part of the roast to monitor the internal temperature throughout the smoking process.
- Set up your pellet smoker for indirect heat, keeping the roast away from the direct flame to achieve slow, even cooking.
- Smoke the roast for a duration of 3.5 to 6 hours, or until the internal temperature reaches the target range of 195-205°F (90-96°C). Keep a close eye on the internal temperature using the digital thermometer.
- Once the roast reaches the desired temperature, carefully wrap it in pink butcher paper, or aluminum foil.. This wrapping step helps preserve moisture.
- Allow the wrapped roast to rest for at least 15 minutes. This resting period is essential for the juices to redistribute within the meat.
- When it’s time to serve, slice Thin and AGAINST THE GRAIN.
- If you have any leftover meat, wrap it in an air tight container and store it in an airtight container in the refrigerator for 3-5 days.
Smoking – Cook Time
- Smoking time can vary depending on the thickness and weight of the roast, but as a general rule of thumb, you can expect to smoke a 3-4 pound chuck roast for about 3.5 to 6 hours.
- The goal is to reach an internal temperature of approximately 135-140°F (57-60°C) for medium-rare. Adjust the cooking time accordingly if you prefer a different level of doneness:
- Rare (125-130°F or 52-54°C): Smoke for a shorter duration.
- For medium-rare 135-140°F (57-60°C)
- Medium (145°F or 63-66°C): Smoke for a slightly longer time.
- Monitor the internal temperature using a digital thermometer to ensure you achieve your desired level of doneness.
Recipe Notes
- Allow the chuck roast to come to room temperature for even cooking.
- A digital thermometer is the most important toll to monitor the internal temperature of the roast.
- Smoking time can vary, so be patient; aim for an internal temperature of 195-205°F (90-96°C) for that tender meat.
- Resting the roast wrapped in pink butcher paper is crucial; it allows the juices to redistribute, keeping the meat moist.
- Thin slices are the best way to serve smoked roast beef.
- Store any leftovers in an air tight container for the next day..
- Experiment with different woods for a unique smoke flavor.
- Variation: Add a splash of Worcestershire sauce, or brown sugar, to the dry rub.
- While the chuck roast is a fantastic option, you can use the same process with beef brisket, or even prime rib.
- Side dishes like a rich au jus sauce, creamy mashed potatoes, fresh apple salad, and soft sourdough rolls are excellent companions for your smoked beef roast.
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Smoked Beef Roast
Ingredients
- 1 chuck roast 3-4 pounds
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon coarse black pepper
- 2-3 cups wood chips mesquite or your choice of fruit woods
- Aluminum foil
- Beef broth
- 1 cup green beans optional, for serving
- 1/2 cup red wine optional, for serving
- Au jus optional, for serving
Instructions
- Allow the chuck roast to come to room temperature for 30 minutes.
- Trim any excess fat from the roast.
- In a small bowl, combine kosher salt, garlic powder, onion powder, and coarse black pepper to create the dry rub mixture.
- Drizzle olive oil over the roast and rub it all over.
- Sprinkle the dry rub evenly on all sides of the roast, pressing it in.
- Preheat the pellet smoker to 225-250°F (107-121°C).
- Fill the smoker's wood chip tray with your choice of wood chips.
- Place the seasoned chuck roast on the smoker grates.
- Insert a digital thermometer into the thickest part of the roast.
- Set up your pellet smoker for indirect heat, away from the direct flame.
- Smoke the roast for about 3.5 to 6 hours, or until the internal temperature reaches 195-205°F (90-96°C).
- Monitor the internal temperature using the digital thermometer.
- When the roast reaches the desired temperature, wrap it in aluminum foil or butcher paper.
- Let the wrapped roast rest for at least 15 minutes.
- Slice the smoked beef roast into thin, juicy portions.
- Wrap any remaining meat in aluminum foil and store it in an airtight container in the refrigerator.
Notes
Nutrition
FAQ’s
How long does it take to smoke a beef roast?
4-6 hours depending on the size of the roast and temperature.
How long to smoke beef roast at 225?
Smoking a beef roast at 225°F (107°C) will generally take around 30 minutes per pound. So, for a 3-4 pound beef roast, you can expect it to take approximately 1.5 to 2 hours. The recommended cook time in this recipe longer (4-6 hours) for a specific flavor and tenderness profile. The extended time at 225-250°F in this recipe is designed to infuse the roast with a richer smoky flavor and render it fall-apart tender, which may take longer than a simple guideline based on time per pound.
What beef roasts are good for smoking?
Cuts like chuck roast and beef brisket are excellent choices for smoking due to their higher fat content and connective tissue, which result in tender, flavorful, and succulent smoked meats.
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
