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Calories: 426kcal
Cost: 18

Ingredients:

• Large foil pan
• Meat injector
• Salt & black pepper to taste
• Olive oil
• 6 lbs beef roast (6 pounds is ideal)
• 1 can of your favorite beer (and one for drinking)
• 1 litre beef broth
• 2 tablespoons garlic (roughly chopped or garlic powder)
• 2 tablespoons onion powder
• 2 tablespoons cayenne pepper (optional, less if you don’t like spice)

Instructions:

1. Preheat your smoker to 225°F and add the type of wood pellets you want to use.
2. Heat the beef tallow until warm, then fill your meat injector; I recommend adding about a cup. You can also use broth instead.
3. Lightly coat the chuck roast with olive oil.
4. In a bowl, mix together the beef rub – onion powder, cayenne pepper, garlic, and salt & pepper to taste – and coat the roast. You can also use a store-bought rub if you prefer.
5. Truss your chuck roast. This will help it retain its shape.
6. Place your chuck roast on the smoker and insert the temp probe. You want it to reach an internal temperature of 165°F before moving to the next step.
7. Once the fat has been rendered, you will have a mahogany color, and it will reach an internal temperature of 165°F. Pull from the smoker.
8. Wrap your beef along with a smear of beef tallow on butcher’s paper.
9. Return it to the smoker after wrapping. Smoke the roast until you reach an internal temp of 203F-208°F. Test it by seeing if you can easily slide the probe in and out.
10. Rest the roast at room temp until you have an internal temperature of 180°F. Wrap again in pink butcher paper smeared with Wagyu tallow and leave your cooler to rest for 6 hours.
11. Slice the roast against the grain and serve with your favorite sides.

Get Leftovers?

If you have leftovers, here are a couple of my favorite ways to use them:

• Fajitas
• Twice Baked Potato Topped with Roast
• Smoked sliced beef sandwich
• Beef Stroganoff
• Pulled beef tacos
• Beef noodle soup
• Chuck Roast Burgers

Some BBQuestions

I get sent a lot of questions about smoked chuck! I have included them all below. If you have any more, let me know, and I’ll add them.

How Long Does it Take to Smoke a Chuck Beef Roast?

Smoking beef roasts is a low and slow process. It can take anywhere from 3 to 7 hours. Typically, the lower the temperature and longer you smoke your beef roast, the more tender and juicy it will be.

What Temperature Do You Smoke a Beef Roast at?

You smoke roast beef at 230°F – 250°F. See the table below to see the temperature at which you smoke different cuts of at beef.

Author: Charlie Reeves

Hi, I’m Charlie, and I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo. My favorite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and any seafood I grill).

I love sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you! You can read more about me on our About Us page.

Hungry For More?

Want more smoky goodness? Check out some of my other articles:

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Happy smoking!