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+ servings
Smoked chuck roast sliced on the cutting board
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5 from 1 vote

Smoked Chuck Roast Recipe

Brisket is too expensive these days. Try smoking a chuck roast and save some money. This recipe follows traditional Texas style brisket cooks. It tastes as good and doesn't hurt the wallet.
Prep Time30 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Course: Main Course
Cuisine: American, BBQ
Keyword: brisket alternative, chuck roast recipe, smoked chuck roast
Servings: 6
Calories: 423kcal
Author: Jeremy Pike

Equipment

  • Smoker of your choice
  • Aluminum foil (or pink butcher paper)
  • Spritz bottle

Ingredients

  • 2 tsp Himalayan Pink salt substitute your preferred coarse salt
  • 2 tsp coarse ground black pepper
  • 1 tsp garlic powder
  • 2 tbsp Montreal Steak seasoning
  • 2 tbsp Yellow Mustard
  • 1/4 cup Apple juice substitute your preferred spritzer for smoking
  • 3 lbs Chuck Roast

Instructions

  • Preheat your smoker to 225°F.
  • Mix the salt, black pepper, and garlic powder together.
  • Coat the chuck roast with a thin, even layer of yellow mustard.
  • Coat the chuck roast thoroughly with the base dry rub.
  • Sprinkle all surfaces lightly with the Montreal Steak seasoning.
  • Place on the preheated smoker and insert your temperature probe.
  • After the chuck roast has been on the smoker for 90 minutes, open the lid and spritz the chuck roast using the spritz bottle filled with apple juice. This helps keep the meat moist and develops the bark.
  • After the bark has developed the way you want and its internal temperature is around 150°F, remove it from the smoker and wrap it in aluminum foil tightly, then place it back on the smoker. This will help get through any internal temperature stall as well as help keep the meat moist.
  • Monitor the temperature until it reaches 200°F, then check to see how tender the meat is. If you can slide the temperature probe out and then back into a new spot with no resistance, then remove the chuck roast and let it rest for a minimum of 30 minutes to let the juices redistribute.
  • Slice like brisket and serve! You can also shred the meat if you are looking for shredded beef.

Notes

Regarding the Rub: 
You can modify the dry rub as needed for the size of your chuck roast. Just remember that it is two parts salt, two parts pepper, and one part garlic powder. If you are looking for more ideas, take a look at our spin on a Texas rub.

Nutrition

Calories: 423kcal | Carbohydrates: 3g | Protein: 44g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1015mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 5mg