Smoked Chuck Roast

Step 1

Remove the chuck roast from the refrigerator and let it sit on the counter for 30 minutes so it reaches room temperature throughout, which helps it cook evenly.

Step 2

Pat the surface of the roast completely dry using paper towels, wiping in all directions until no moisture remains on top or sides.

Step 3

Mix 3 tablespoons kosher salt, 1.5 tablespoons black pepper, and 1 tablespoon garlic powder in a small bowl until evenly combined.

Step 4

Rub the salt-pepper-garlic mixture all over the roast, pressing it gently into the surface so it adheres and coats every side evenly.

Step 5

Preheat your smoker to 250°F, following your smoker's instructions, and verify the temperature with a thermometer placed on the grate where the roast will sit.

Step 6

Add 3 cups soaked wood chips (oak or hickory) to the smoker's firebox or smoke generator, distributing them so smoke is visible after 2–3 minutes.

Step 7

Place the roast on the smoking grate, fat-side up, positioned away from the direct heat source. Close the smoker door or lid.

Step 8

Smoke the roast for 3 to 3.5 hours without opening the door, until an instant-read meat thermometer inserted into the thickest part reads 190°F.

Step 9

Transfer the roast to a large baking dish or roasting pan and pour 1 cup beef broth around (not over) the roast to keep it moist during finishing.

Step 10

Cover the baking dish tightly with aluminum foil and place it in a 275°F oven for 45 minutes, so the roast becomes very tender and the broth reduces slightly.

Step 11

Remove the roast from the oven and let it rest in the pan for 15 minutes without uncovering, so the juices redistribute throughout the meat.

Step 12

Uncover the roast, slice it against the grain (perpendicular to the muscle fibers) into 0.5-inch-thick slices, and pour any pan juices over the top for serving.