Smoked Chuck Roast Recipe – Easy Texas Style Beef

You’re going to love this fall apart tender smoked chuck roast! Learn how to turn a tougher cut of meat into a tender smoked masterpiece… Kind of like of poor man’s brisket!

This recipe transforms the tough connective tissue in the chuck roast with low and indirect heat during the smoking process. The collagen in the connective tissues breakdown, converting into gelatin, which, coupled with the braising effect of the aluminum foil, make a tender and flavorful smoked chuck roast.

The slow and low cooking time, and wrapping steps, in this recipe make sure the connective tissue is thoroughly softened, creating mouthwatering and succulent meat.

Connective tissues break down slowly as muscle fibers tenderize, and the beefy flavor intensifies during the smoking process! Wrap the meat in an aluminum or glass pan with a braising liquid of beef broth and apple cider vinegar for added tenderness.

Why You’ll Love This Recipe

Tender Perfection: It’s fall apart tender and full of flavor! This recipe’s combination of low and slow smoking, along with a flavorful braising liquid, breaks down the chuck roast’s connective tissues, resulting in an exceptionally tender and juicy final product.

Economical Cut of Meat: Chuck roast is a less expensive cut of beef making this recipe budget-friendly but excellent. Chuck roast has a rich flavor but is a more affordable than other beef cuts.

Simple Prep: A few basic steps like patting the roast dry, applying a dry rub, and letting it refrigerate overnight. This allows for minimal effort in pre-smoking prep.

Easy Smoking: This recipe doesn’t demand constant attention… Once set up, the smoker does almost all the work! Just keep an eye on the internal temp, wrap with liquids and smoke till fall apart tender at 200 degrees F. internally!

Key Ingredients & Tools

Chuck Roast (4-5 pounds): This larger cut of beef is a great option for smoking, providing a meaty canvas that benefits from the slow cooking process, allowing connective tissues to break down and resulting in tender, flavorful meat.

Beef Rub: I like to use my homemade Steak Seasoning for this smoked chuck roast… The flavors perfectly compliment smoked beef! Apply it day before smoking, to really kick up the flavor for a savory crust on the surface of the meat.

Wood Chips or Chunks (Hickory or oak): Choose hickory or oak because they add to the smoky flavor, infusing the meat with a rich and distinctive taste during the smoking process!

Aluminum Foil: Aluminum foil, and an aluminum pan, let the meat braise with liquid, for tenderness and a juicy finished product.

Beef Broth (1 cup): The addition of beef broth as a braising liquid not only contributes to the tenderness of the meat but also intensifies the beefy flavor, enhancing the overall richness of the dish.

Apple Cider Vinegar (1/2 cup): Apple cider vinegar adds a subtle tanginess to the braising liquid, complementing the smoky flavor and balancing the richness of the beef, resulting in a well-rounded taste.

Equipment

1. Digital Meat Thermometer: Keeping an eye on the internal temperature of the meat with a digital thermometer makes sure it’s perfectly done, guaranteeing a perfectly cooked fall apart chuck roast.
2. Water Pan: Placing a water pan in the smoker helps regulate temperature, prevents the meat from drying out, and contributes to the overall tenderness of the smoked chuck roast.
3. Wood Chunks: Add wood chunks to the smoker for more smoke flavor.
4. Aluminum or Glass Pan: The pan is used for the braising liquid, and simplifies the wrapping process, for a hassle-free, effective way to get that fall apart tender smoked chuck roast.

How to Make Smoked Chuck Roast

Day Before Smoking: Dry Brine and Seasoning

1. Begin by patting the chuck roast dry with paper towels, ensuring a clean surface for the dry brine.
2. In a small bowl, create a flavorful dry rub by mixing garlic powder, onion powder, coarse black pepper, and kosher salt.
3. Generously rub the beef with the seasoning, covering every inch of the meat. Refrigerate overnight for optimal flavor infusion.

Smoking Day: Preparing the Smoker

1. Bring the roast to room temperature for an hour, allowing for even cooking.
2. Prepare your pellet smoker or charcoal grill, setting it for indirect heat at 225-250°F (107-121°C). Add wood chunks or chips to impart a rich smoky flavor.

Smoking Process:

1. Add a water pan to regulate temperature and preserve the tenderness of the meat.
2. Smoke the chuck roast, fat side up, until the internal temperature hits around 160°F (71°C), typically taking a couple of hours.

Wrap and Finish:

1. Lay out aluminum foil on a cutting board for easy wrapping.
2. In an aluminum pan, combine beef broth and apple cider vinegar for a flavorful braising liquid.
3. Place chuck roast into pan and wrap tightly with aluminum foil and return it to the smoker until the internal temperature reaches 200°F (93°C).

Rest and Slice:

Resting is key for juicy results. Serve the finished product, thinly sliced, alongside your favorite sides like potato salad and green beans. Share your culinary success on social media and take your smoked beef chuck roast to the next level, making it a great alternative to smoked brisket in less time.

1. Carefully remove the roast and let it rest, still wrapped, for about an hour. This resting period allows the juices to redistribute for a juicy finished product.
2. Unwrap the meat, slice it thin, and season with salt and pepper to taste.
3. Serve the mouthwatering Smoked Chuck Roast, Texas Style, with your favorite barbecue sauce and sides like potato salad and green beans.

Pairing

Tender smoked chuck roast goes great with so many things, from baked potatoes to rolls and salad. Here are a few of our favorites: This recipe goes exceptionally well with easy BBQ baked beans, loaded potato salad, fresh pasta salad, a chopped bacon and broccoli salad, or soft sourdough rolls!

My Tips & Tricks

1. Invest in Quality Wood Chips or Chunks: Experiment with different wood chips or chunks… Quality wood, like as hickory or oak, can really enhance the taste of the smoked chuck roast. Fruitwood varieties would also add a unique flavor profile!
2. Use a Meat Thermometer for Precision: To achieve the perfect doneness, invest in a reliable meat thermometer. This ensures you hit the target internal temperature, around 160°F (71°C) during smoking and 200°F (93°C) when wrapped, resulting in a perfectly cooked and tender chuck roast.
3. Plan Ahead for the Best Flavor: Take advantage of the day-before prep and let the dry-rubbed chuck roast marinate in the fridge overnight. The extra time enhances the flavor penetration, for a more deeply seasoned and savory chuck roast.
4. Save Juices for Serving: Collect the flavorful juices from the wrapped meat and use them as a drizzle or sauce when serving. This not only enhances the taste but also showcases the rich, natural flavors developed during the smoking and braising process.