Smoked Chuck Roast
Make extra juicy, tender Smoked Chuck Roast with this simple recipe! An overnight brine tenderizes the beef, while my famous steak seasoning gives it the best flavor. This Texas-style chuck roast is finished using the Texas crutch method, just like my families brisket recipe.
Ingredients
- 16 ounces water
- 3 ounces kosher salt
- ½ ounce granulated sugar
- 4 pound chuck roast
- 1 tablespoon olive oil
- 4 tablespoons steak seasoning, click link for the recipe
- 2 tablespoons butter, sliced into small pieces
Instructions
Brine
- In a medium pot on the stove, bring 16 ounces of water to a boil.
- Once the water is boiling, add the kosher salt and sugar.
- Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
- Set aside and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the chuck roast.
- Once the brine water is at room temperature, or below, pour it over the chuck roast in a large bowl, or plastic tub.
- Add additional cold water, if needed, to cover the chuck roast.
- Place in the refrigerator for 8-10 hours, or overnight.
Smoke
- Preheat the smoker to 250°F.
- Fill the smoker with hickory, mesquite, or pecan pellets.
- Place a water pan in the smoker filled with water. This will help keep the chuck roast moist throughout the cooking process.
- Remove the chuck roast from the brine and pat it dry with paper towels.
- Rub the chuck roast on all sides with olive oil, then generously sprinkle the steak seasoning over the chuck roast, making sure to cover all sides of the roast.
- Place the chuck roast in the smoker on the grill grates.
- Cook for 45 minutes per pound of meat, or until the internal temperature reaches 160°F.
- Remove the chuck roast from the smoker, place it on a large sheet of foil, then add the pieces of butter on top of the chuck roast. Wrap the roast up in the foil, then double wrap it in another piece of foil.
- Place it back on the smoker for another hour, or until the internal temperature reaches 195-200°F.
- Remove the chuck roast from the smoker and let it rest for at least 30 minutes before slicing, or shredding, and serving.
Notes
- Remember to smoke to temperature, not time! If you don’t have a meat probe, or wireless meat thermometer, like the MEATER, to watch the temperature of the chuck roast without opening the lid of the smoker, I recommend starting to check the internal temperature of the meat with an instant-read meat thermometer after 45 minutes per pound of meat. For a 4 pound chuck roast, this would be at 3 hours.
- Always let the meat rest. After removing the chuck roast from the smoker, allow it to rest for at least 30 minutes, preferably one hour. This will guarantee that all the juices stay in your meat and don’t leak out.
- When planning for how much smoked beef chuck roast to serve per person, I recommend about a half pound per person, if this is the only meat you’re serving, and the main entree at the meal.
- Store leftover smoked chuck roast in an airtight container in the fridge and eat within 6 days. The leftover chuck roast can be eaten cold, or reheated
- To reheat the chuck roast, I like to drop the slices in boiling beef broth for 30 seconds. This heats up the roast, without overcooking it, and keeps it juicy and tender! The slices can be eaten by themselves, or used to make a delicious beef sandwich.
Nutrition Facts
Calories 462kcal (23%)Carbohydrates 3g (1%)Protein 44g (88%)Fat 31g (48%)Saturated Fat 14g (70%)Polyunsaturated Fat 2gMonounsaturated Fat 15gTrans Fat 2gCholesterol 164mg (55%)Sodium 4330mg (180%)Potassium 768mg (22%)Fiber 0.2g (1%)Sugar 2g (2%)Vitamin A 170mg (3%)Vitamin C 0.2mgCalcium 64mg (6%)Iron 5mg (28%)
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