Smoked Chuck Roast (Brisket-Style)

Smoked chuck roast sliced like brisket with visible smoke ring and bark on butcher paper

Smoked Chuck Roast (Brisket-Style)

This smoked chuck roast is cooked low and slow using a brisket-style method until tender and sliceable. You get deep bark, rich smoke flavor, and juicy slices without committing to a full packer brisket.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 7

Resting Time 1

Total Time 8 10

Servings people

Calories 613kcal

Author Jordan Hanger

Ingredients

4 lb chuck roast look for chuck with the most marbling to get that brisket-like texture.
1 tbsp olive oil
2 tbsp brisket rub you can use salt and pepper, your favorite steak rub, or our brisket rub recipe
2 tbsp beef tallow or butter

Instructions

Fire up the smoker to 250°F.
Coat chuck roast with olive oil as a binder and season with brisket rub. Let sit for 30 minutes to absorb the seasoning.
Smoke the chuck roast until an internal temperature of 175°F is reached. Spritz with water after the first 3 hours, once an hour or when chuck roast appears dried out.
Remove the beef from the smoker, place it on the butcher paper, top with beef tallow, and wrap it up.
Place wrapped chuck roast back on the smoker until it reaches an internal temperature of 195-205°F or when it is probe tender.
Rest butcher paper-wrapped chuck roast in a cooler wrapped in a towel or in an oven with the warming feature for an hour.
Remove chuck roast from butcher paper, slice ¼ inch slices across the grain, and serve.

Video

Notes

What type of wood to use - chuck roast is a beefy robust cut of meat and is great with hickory, oak, and pecan.

Probe tender - to check tenderness, probe it with your instant read thermometer. If it glides through easily without much resistance, you are good to go.

Nutrition