Smoked Chuck Roast
Rich, smoky, and fork-tender chuck roast with a deeply developed bark. A flavorful BBQ classic that's perfect for slicing or shredding.
Wood Mesquite / Oak
Servings 6
Difficulty ★★
Target Temp 200°F (93°C)
Ingredients
- 4 lbs chuck roast
- 2 tbsp SPG rub (salt, pepper, garlic)
- 1 tbsp beef broth
Step-by-Step
- Season the chuck roast Season all sides of the chuck roast heavily with SPG.
- Start smoking Set the smoker above 260°F (127°C) to build smoke, then reduce the temperature to 250°F.
- Smoke the roast Smoke directly on the rack for about 4 hours until the internal temperature reaches 165°F and a crust forms.
- Transfer and wrap Transfer to an aluminum pan, add beef broth, and seal tightly with foil.
- Finish cooking Continue smoking for 3 hours until the internal temperature reaches 200°F and the meat is fork-tender. Rest 30 minutes before slicing or shredding.
BBQ Tip
Let the chuck roast rest for at least 30 minutes before slicing or shredding. This helps the juices redistribute for a more tender and flavorful result.
