Smoked Chuck Roast That Rivals Brisket

5 from 2 votes

Discover how to smoke a tender, juicy chuck roast with rich, smoky flavor. It's perfect for BBQ lovers looking for a brisket alternative.

Prep Time10

Cook Time9

Resting Time4

Total Time13 10

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 46kcal

Slather the chuck roast with BBQ sauce, then season generously with Santa Maria rub or your favorite spice mix. Place on a wire rack over a pan, uncovered. Allow the flavors to penetrate the meat for a minimum of 4 hours, preferably overnight.
Prep your pellet grill by cleaning (if necessary), then add pellets to the hopper. Preheat smoker to 225°F, with super smoke selected. Place roast directly on the grill and insert a meat thermometer or probe into the thickest part. Smoke until the internal temperature reaches 160°F-165°F (mine took six hours). Spritz with apple juice every hour.
Remove roast and place in an aluminum disposable pan, on butcher paper, or heavy aluminum foil. Add ¼ cup apple juice, then seal tightly. Turn up the temperature to 250°F, then return roast to smoker. Continue to smoke until the internal temperature reaches 203°F-205°F (approximately 3 hours).
After smoking, rest the roast (while still sealed) for 30 minutes. This allows juices to redistribute for a more flavorful and tender roast. Slice against the grain or shred to serve in tacos.

Placing a water pan in your smoker can maintain moisture and prevent the meat from drying out.
Resist the temptation of lifting the lid more than necessary, as this will extend the smoking time.
If you need to let it rest longer, keep it sealed, then wrap it in a towel and store it in a cooler until ready to serve.
Target an internal temperature of 203–205°F for peak tenderness. Use a meat probe and check for a buttery-soft feel rather than just relying on temp.
Depending on how tender it is, chuck roast can be sliced like brisket or shredded for sandwiches, tacos, or nachos.
You may want to smoke 2 to 3 roasts at once to feed a larger crowd.
Store leftovers in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.