Real Recipes From Real Home Cooks ®

chuck roast in the smoker with a secret step

(3 ratings)
Recipe by
Andy Anderson !
Wichita, KS

Okay, I can’t seem to get away from the smoker. But the weather is changing… it’s been a long Winter, and I’m ready for some smoking good food. This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait… Well, it is a smoker, after all. And then the "secret" step will take a unconventional cut of meat, and make it fork tender. So, you ready… Let’s get into the kitchen.

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 8 Hr
method Smoke

Ingredients For chuck roast in the smoker with a secret step

  • 3 lb
    chuck roast
  • 3 Tbsp
    smooth brown mustard (gray poupon)
  • 3 clove
    garlic, thinly sliced
  • 3-4 Tbsp
    dry spice rub (snider’s, mccormick, traeger, etc.), or you could make your own

How To Make chuck roast in the smoker with a secret step

  • 1
    Chef’s Note: Many of the cuts of meat that are put into a smoker can take from twelve to sixteen hours… or longer. But not the humble chuck roast… we can have this wonderful, flavorful piece of meat smoked in as little as 4 to 6 hours.
  • 2
    Chef’s Note: Look for a Chuck Roast with a lot of marbling.
  • 3
    Preheat the smoker to 220f (105c).
  • Mustard and chuck roast on a red cutting board.
    Gather your ingredients.
  • Sliced garlic on a red cutting board.
    Slice the garlic.
  • Slits cut into roast and stuffed with garlic.
    Use a pairing knife to cut slits into the roast, and insert the garlic.
  • Mustard brushed on top of chuck roast.
    Brush the top and sides of the roast with the Dijon mustard.
  • Spice rub dusted on chuck roast.
    Thickly dust the top and sides of the roast with your spice rub.
  • 9
    Chef’s Note: I have a posted recipe for a great dry rub, but there are a lot of good dry rubs out there in the marketplace. Or, you might have your own “secret” spice combination that you enjoy.
  • Instant-read thermometer inserted into chuck roast.
    Insert a remote instant-read thermometer into the roast (if you have one).
  • Drip pan in the oven under the chuck roast.
    Add some water into the smoker’s drip pan.
  • 12
    Chef’s Tip: To add a bit of flavor to the roast, you might substitute some apple juice for the water.
  • Chuck roast inserted into the oven.
    Place the roast directly on the smoker’s rack.
  • An assortment of wood chips.
    Use your favorite wood chips, I used apple wood.
  • 15
    Chef's Tip: For great smoke flavor, keep the smoke going for the first two hours.
  • 16
    Chef's Tip: Maintain the temperature of the smoker between 210f - 220f (99 – 105c).
  • 17
    Chef’s Note: The temp is important. Too low and it will take forever… Too high and you will burn the spices.
  • Smoked chuck roast with instant-read thermometer attached.
    Pull the roast out when the internal temp reaches 150f (65c), about 3 hours.
  • Chuck roast on a piece of aluminum foil.
    At this point the roast will not take any more smoke, so we will wrap it... Wrap the roast in a double layer of aluminum foil.
  • Black oven with a white tea towel.
    Stick the wrapped roast in your oven and set the temp to 220f (105c), and leave it in there for an additional 2 - 3 hours. We are looking for a target internal temperature of around 195f (90c).
  • 21
    Chef’s Note: This SECRET step is called the Tenderizing Stage. During it’s time in the oven, the slow heat is tenderizing it. It really makes a big difference to the tenderness of the chuck roast.
  • 22
    Chef's Tip: If you want to, you can just put it back into the smoker.
  • 23
    Remove the roast from the oven, cut some nice thick juicy slices, and serve with your favorite veggies and/or starches. Enjoy.
  • 24
    Chef's Note: This makes for excellent sandwiches the next day... or for that late-night snack.
  • 25
    Keep the faith, and keep cooking.