Smoked Chuck Roast (Poor Man's Brisket)
Chuck roast has the same rich marbling and connective tissue as brisket, at a fraction of the size, price and cook time. Smoke it low and slow, and you get tender, beefy pulled beef or thick slices in an afternoon instead of all day.
Dietary notes
- Gluten-free and sugar-free: As written, with a plain salt, pepper and garlic rub. If you add broth to the wrap, choose a gluten-free one.
- Halal: Use certified halal (zabiha) beef and halal-certified broth if you use it.
- Kosher: Chuck comes from the forequarter, so certified kosher chuck roast is widely available. The recipe contains no dairy. Use kosher-certified broth, and since kosher beef is already salted, cut the added salt by about a third.
* Depends on certified ingredients or a simple swap. See the notes above.
Ingredients
- 1 beef chuck roast, 3–4 lb, well marbled
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp granulated garlic
- 1 tbsp olive oil or yellow mustard (binder, optional)
- ½ cup beef broth (optional, for the wrap)
Wood: oak, hickory or pecan. For a bolder crust, try the Coffee Chili or SPG Plus rub.
Instructions
- Trim. Trim off any thick, hard fat on the outside. Leave the internal marbling, because that's what makes it tender.
- Season. Coat lightly with oil or mustard, then season all sides with the salt, pepper and garlic. For deeper flavor, season the night before and refrigerate uncovered.
- Fire up. Bring the smoker to 250°F.
- Smoke. Place the roast on the grate and insert a probe into the thickest part. Smoke until the bark is dark and set, usually around 165–170°F internal (about 3–4 hours). Expect a stall.
- Wrap. Wrap tightly in foil (add the broth for extra moisture) or in butcher paper for firmer bark. Return to the smoker.
- Finish. For pulled beef, cook to 200–205°F, when a probe slides in like butter. For sliced, pull around 195°F.
- Rest. Rest wrapped for 30–60 minutes, then shred with forks or slice against the grain. Toss with the juices from the wrap.
Serving ideas: pile it on toasted buns, use it for tacos or burrito bowls, or serve slices with mashed potatoes and the wrap juices as a quick gravy.
Gear I use
Thermapen ONE by ThermoWorks
Chuck is done when it's probe tender, not at an exact number. A quick-reading thermometer makes checking a few spots fast.
See it at ThermoWorksReady for the full-size version? Try Smoked Brisket, or read How to Smoke Brisket.