Description
Juicy, smoky, and fork-tender—this Smoked Chuck Roast Recipe is the ultimate “poor man’s brisket.” With a bold BBQ rub and hours of low-and-slow smoking, this affordable cut transforms into a flavorful BBQ masterpiece. Perfect for sandwiches, tacos, or enjoying on its own!
Ingredients
Chuck roast – 3 to 4 lbs (well-marbled)
Olive oil – 2 tbsp
BBQ rub – 3 tbsp (use paprika, garlic powder, brown sugar, salt, pepper)
Apple cider vinegar – ¼ cup (for spritzing)
Hickory wood chips – as needed (oak, cherry, or apple work too)
Instructions
Trim any large fat caps. Pat roast dry, rub with olive oil, and coat all sides with BBQ rub.
Let the roast sit at room temp for 30–45 minutes. Preheat smoker to 225°F with a water pan.
Place roast on smoker, fat side up. Spritz every hour with apple cider vinegar.
At 160°F, wrap in butcher paper or foil to speed up cooking and retain moisture.
Continue until internal temp hits 200°F. Probe for tenderness—it should feel like butter.
Let the roast rest, wrapped, in a cooler or warm oven for 30–60 minutes before slicing or shredding.
Notes
- Use a meat thermometer to check doneness—not time.
- For a crispier bark, skip wrapping and spritz more frequently.
- Leftovers make amazing tacos, sliders, and breakfast hash.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Cuisine: BBQ / American
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Carbohydrates: 3g
- Protein: 36g