How long does it take to smoke a chuck roast?

As a general rule, plan for about 1.5 to 2 hours per pound at 225°F. So, a 4-pound roast will typically take between 6 to 8 hours. Always cook to temperature, not time.

Is smoked chuck roast any good?

It is absolutely fantastic! Many pitmasters call it "poor man's brisket" because it delivers a similar smoky, beefy, and tender experience but is often more forgiving and always more affordable.

What are some common mistakes when smoking chuck roast?

The most common mistakes are not letting the meat rest, not cooking it to a high enough internal temperature for shredding, and constantly opening the smoker lid to check on it, which causes major temperature fluctuations.

Will a chuck roast stall in a smoker?

Yes, it absolutely will. Just like a brisket or pork shoulder, the chuck roast will hit a stall, usually around 150-165°F, where the internal temperature plateaus for a while as the meat sweats and evaporates moisture. This is normal; just be patient or wrap it to push through.

Smoked Chuck Roast: The 5 Most Amazing Steps

Description

This Smoked Chuck Roast is tender, juicy, and full of deep smoky flavor a perfect, budget-friendly alternative to brisket.

Ingredients

Scale

3–4 lb beef chuck roast
2 tbsp olive oil
2 tbsp coarse salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp cayenne pepper (optional)
1 cup beef broth or stock
1 onion, sliced (optional, for smoking pan)
Wood chips or chunks (hickory, oak, or mesquite)

Instructions

1. Preheat smoker to 250°F (120°C) and prepare wood chips for steady smoke.
2. Pat chuck roast dry with paper towels and rub all over with olive oil.
3. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and cayenne.
4. Generously season the roast with the spice blend on all sides.
5. Place roast directly on smoker grates, fat side up. Add onion slices and a small pan of beef broth beneath if desired for moisture.
6. Smoke for about 4–5 hours, or until internal temperature reaches 160°F (71°C).
7. Wrap roast tightly in butcher paper or foil, add a bit of beef broth, and return to smoker.
8. Continue smoking until internal temperature reaches 200–205°F (93–96°C), about 2–3 more hours.
9. Rest wrapped roast for at least 30 minutes before slicing or shredding.

Notes

Chuck roast is often called the “poor man’s brisket” it becomes incredibly tender when smoked low and slow.
Use a meat thermometer for best results.
Leftovers make great sandwiches, tacos, or hash the next day.
Store in the refrigerator up to 4 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 6 oz
Calories: 380
Sugar: 0g
Sodium: 600mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 1g
Fiber: 0g
Protein: 34g
Cholesterol: 110mg

Keywords: smoked chuck roast, poor man’s brisket, bbq beef