Smoked Chuck Roast
Ingredients
- 3-4 lbs chuck roast
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- wood chips of choice
Instructions
- Remove the chuck roast from the refrigerator and rest for 30-45 minutes. Meanwhile, prep the smoker with the wood chips and a small bowl of water under the rack where you’ll put the chuck roast. Preheat the smoker to 225 ℉.
- Mix all other ingredients besides the wood chips together in a bowl until combined. When the steak is done resting, pat it dry. Then, spread the rub on all sides of the chuck roast, pressing it gently into the meat with your fingertips.
- Insert a heat-safe thermometer into the thickest part of the roast. Place the chuck roast on the smoker grate and close the lid. Cook for 6-8 hours (about 2 hours per pound).
- Monitor the roast’s temperature. When it reaches about 150 ℉, wrap it in butcher paper to help it maintain moisture while it finishes cooking.
- Remove the roast when it reaches about 200 degrees. Remove it from the butcher paper and let it rest for 15-20 minutes. Use two forks to shred the meat or a knife to slice it against the grain before serving.
Notes
*“Smoked Chuck Roast” by Wesley Fryer licensed under CC BY 2.0
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