If you’ve ever wanted brisket but didn’t want to drop $50+ on a full packer, chuck roast is your new best friend. It’s affordable, flavorful, and when smoked low and slow, it can be just as satisfying—especially when treated like a mini brisket.
I’ve been making this on my Kamado Joe using just a fridge brine with salt and Prime Steak Seasoning, plus a simple mop sauce to keep things moist during the cook. It turns out beautifully every time.
The first thing you need to do is prepare your chuck roast by trimming off any excess fat. Next, you will want to rub your favorite BBQ seasoning all over the roast. Once the roast is seasoned, it’s time to get smoking!
Preheat your smoker to 225 degrees Fahrenheit and place the chuck roast on the middle rack. Smoke the roast for about 3 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.
Once the roast is cooked through, remove it from the smoker and let it rest for about 15 minutes. This will allow the juices to redistribute, ensuring that your roast is moist and flavorful.
After the roast has rested, slice it against the grain into thin strips and enjoy!
How long does it take to smoke chuck roast?
The cook time for smoked chuck roast will vary depending on the size of the roast and the temperature of your smoker. However, you can expect the roast to take 3-4 hours to smoke at 225 degrees Fahrenheit.
Is it better to smoke chuck roast with the bone in or out?
It is perfectly fine to smoke chuck roast with the bone in or out. However, many people find that boneless chuck roast is easier to slice and served. If you choose to leave the bone in, be sure to remove it before serving.
What temperature should smoked chuck roast be cooked to?
Smoked chuck roast should be cooked until it reaches an internal temperature of 195 degrees Fahrenheit. This will ensure that the meat is cooked through and juicy.
How do you keep smoked chuck roast moist?
The key to keeping smoked chuck roast moist is to let it rest for at least 15 minutes after cooking. This will allow the juices to redistribute, ensuring that your roast is both moist and flavorful.
Can you overcook smoked chuck roast?
Yes, it is possible to overcook smoked chuck roast. If the internal temperature of the roast exceeds 195 degrees Fahrenheit, the meat will begin to dry out and become tough. To avoid this, be sure to use a meat thermometer to check the internal temperature of the roast throughout the smoking process.
How do you store smoked chuck roast?
Leftover smoked chuck roast can be stored in an airtight container in the refrigerator for up to 4 days. Alternatively, the roast can be frozen for up to 3 months.
How do you reheat smoked chuck roast?
Reheating smoked chuck roast is easy! Simply place the roast in a baking dish and cover with foil. Then, bake at 350 degrees Fahrenheit until heated through.
What goes well with smoked chuck roast?
Smoked chuck roast is delicious served with a variety of side dishes. Some of our favorites include mashed potatoes, roasted vegetables, and green beans. Here are our favorites…
- Cast Iron Succotash
- Smoked BBQ Chicken Mac and Cheese
- Smoked Baked Beans with Bacon
- Southern Smoked Squash Au Gratin
Smoked Chuck Roast AKA Poor Man’s Brisket
Equipment
- Kamado Joe Smoker or other smoker
Ingredients
- 1 Chuck roast 2.5–3.5 lbs
- Kosher Salt
- Prime Steak Seasoning
- mop sauce
Instructions
- Pat the chuck roast dry the night before.
- Rub all over with kosher salt and Prime Steak Seasoning.
- Place on a wire rack in the fridge, uncovered, overnight.
- Make the mop sauce by mixing everything together and warm slightly before using. Mop or spray every 45–60 minutes during the cook, starting after hour two.
- Set up your Kamado Joe for indirect cooking at 225–250°F, using a heat deflector and a drip pan filled with water or broth.
- Place your roast on the grate, fat side up if it has one.
- Smoke uncovered until internal temp reaches 160–170°F, mopping every hour.
- Wrap in butcher paper or foil with a splash of mop sauce.
- Continue smoking until internal temp hits 200–205°F and the probe slides in with no resistance.
- Rest wrapped for 30–60 minutes in a cooler or warm oven.
- Slice against the grain, or shred if it’s falling apart.
