Smoked Chuck Roast (Poor Man's Brisket)
This foolproof recipe transforms an affordable chuck roast into a smoky, incredibly tender, and juicy masterpiece that rivals any brisket. With a simple rub and a patient cook, you'll create a fall-apart tender roast with a perfect BBQ bark every time.
Equipment
- Smoker
- Digital Meat Thermometer
- Pink Butcher Paper
- Cooler (for resting)
Ingredients
- 1 (3-4 lb) beef chuck roast
- 2 tbsp yellow mustard
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 4 tbsp unsalted butter cut into pats (for wrapping)
Instructions
- Preheat your smoker to 250°F (121°C). Choose your desired wood (oak or hickory recommended).
- Trim any excess hard fat from the chuck roast. Pat it completely dry with paper towels.
- Slather the entire roast with a thin layer of yellow mustard.
- In a small bowl, combine the black pepper, kosher salt, garlic powder, and onion powder.
- Generously season all sides of the roast with the spice rub.
- Place the roast directly on the smoker grate and insert a meat thermometer.
- Smoke until the internal temperature reaches 160−165°F (71−74°C), typically 4-5 hours.
- Remove the roast and place it on a large sheet of butcher paper. Top with the pats of butter and wrap tightly.
- Return the wrapped roast to the smoker. Continue cooking until the internal temperature is 203−207°F (95−97°C) and a thermometer probe slides in with no resistance.
- Remove the roast from the smoker and place it, still wrapped, in a dry cooler or on a counter to rest for at least 1 hour.
- Unwrap, then slice against the grain or shred with forks. Serve immediately.
Notes
The resting period is not optional! It's the most important step for ensuring a juicy, tender result. Cutting into it too soon will make all the difference, so be patient.