30+ Delicious Chuck Roast Smoker Recipes to Try at Your Next BBQ

If you’re a fan of bold, smoky flavors and melt-in-your-mouth tender beef, then you’re in for a treat with this collection of 30+ chuck roast smoker recipes!

Chuck roast is a cut of beef that’s incredibly versatile, and when slow-smoked to perfection, it transforms into a savory masterpiece.

From classic Texas-style rubs to adventurous flavors like coffee rubs and Asian-inspired marinades, these recipes will inspire your next BBQ session.

Whether you’re hosting a summer cookout or simply craving rich, smoky beef, this roundup has something for everyone.

Get your smoker ready and dive into these delicious recipes that will leave your taste buds craving more.

30+ Delicious Chuck Roast Smoker Recipes to Try at Your Next BBQ

Smoking chuck roast is a surefire way to impress family and friends with delicious, tender beef packed with smoky goodness.

These 30+ chuck roast smoker recipes offer a variety of flavors, techniques, and styles to suit any palate or occasion.

Whether you prefer the classic simplicity of salt and pepper, the richness of herb butter, or the unique punch of a coffee rub, you’re bound to find a recipe that becomes a new favorite.

With the right seasoning and a little patience, your smoker can turn a humble chuck roast into a culinary masterpiece.

Fire up your smoker, and enjoy exploring these mouthwatering recipes!

Classic Smoked Chuck Roast with Dry Rub

Smoked chuck roast is a tender, juicy dish that’s perfect for a weekend barbecue.

This classic version features a robust dry rub that enhances the meat’s natural flavors while allowing the smokiness to shine through.

Slow-cooked to perfection on a smoker, this recipe delivers melt-in-your-mouth beef with a deep, savory flavor profile.

Whether served as the main dish or sliced for sandwiches, this smoked chuck roast will be a hit with your family and friends.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional for heat)
• 1 tsp dried thyme
• ½ cup beef broth

Instructions:

1. Prepare the Chuck Roast: Start by rubbing olive oil over the entire chuck roast. This helps the dry rub stick to the meat and adds a layer of moisture.
2. Create the Dry Rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried thyme. Generously coat the roast with the dry rub, pressing it into the meat to ensure it adheres well.
3. Set Up the Smoker: Preheat your smoker to 225°F. Add your preferred wood chips (hickory or oak work great for beef).
4. Smoke the Meat: Place the seasoned chuck roast on the smoker and let it cook for about 4-5 hours, or until it reaches an internal temperature of 160°F. During the smoking process, spray or brush the meat with beef broth every hour to keep it moist.
5. Wrap the Roast: Once the internal temperature hits 160°F, wrap the roast in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 200°F, about 2-3 more hours.
6. Rest and Slice: Remove the roast from the smoker and let it rest, wrapped, for 30-60 minutes. This allows the juices to redistribute, ensuring maximum tenderness. After resting, slice and serve.

This classic smoked chuck roast with dry rub is an impressive yet easy recipe for those looking to enjoy rich, smoky beef.

The dry rub creates a flavorful crust, while the slow smoking process ensures the meat remains juicy and tender.

Perfect for a weekend BBQ or family gathering, this dish pairs well with roasted vegetables, mashed potatoes, or even a fresh salad.

Smoked Chuck Roast with a Coffee and Spice Rub

For those who love bold flavors, this smoked chuck roast with a coffee and spice rub is a standout dish.

The unique blend of coffee, brown sugar, and spices brings out the natural richness of the beef while adding a slight caramelization.

As the roast smokes, the coffee infuses a deep, earthy flavor, making this a must-try for any barbecue enthusiast.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• ¼ cup ground coffee (coarse grind)
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ cup apple cider vinegar

Instructions:

1. Prepare the Roast: Rub the chuck roast with olive oil, ensuring it’s evenly coated.
2. Make the Coffee Rub: In a small bowl, combine ground coffee, brown sugar, salt, pepper, paprika, chili powder, and garlic powder. Massage the rub onto the roast, covering all sides.
3. Set Up the Smoker: Preheat the smoker to 225°F and add wood chips (oak or pecan work well with this recipe).
4. Begin Smoking: Place the roast in the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Every hour, spritz the meat with apple cider vinegar to help keep it moist and tender.
5. Wrap and Finish: When the roast reaches 160°F, wrap it in aluminum foil and return it to the smoker. Continue cooking until it reaches an internal temperature of 200°F, about 2-3 more hours.
6. Rest and Serve: Allow the roast to rest for at least 30 minutes before unwrapping. Slice thinly and serve with your favorite sides or in sandwiches.

The combination of coffee and spices in this smoked chuck roast creates a deep, flavorful experience that’s hard to forget.

The coffee adds a robust earthiness, while the sugar balances the flavors with a slight sweetness.

The slow smoking process brings all these elements together in a beautifully tender roast.

This recipe is perfect for special occasions or whenever you want to elevate your barbecue game.

BBQ Smoked Chuck Roast with Homemade Sauce

This BBQ smoked chuck roast is slow-cooked to perfection, then finished with a homemade BBQ sauce that adds a sweet, tangy kick. The low-and-slow smoking process results in incredibly tender meat that falls apart, while the sauce elevates the dish to a new level of flavor. Whether you shred it for sandwiches or serve it as a hearty main, this recipe will quickly become a favorite.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• ½ cup beef broth

For the BBQ Sauce:

• 1 cup ketchup
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder

Instructions:

1. Prepare the Roast: Rub the chuck roast with olive oil and season generously with salt, pepper, smoked paprika, garlic powder, onion powder, and mustard powder.
2. Set Up the Smoker: Preheat your smoker to 225°F. Add hickory or mesquite wood chips for a strong, smoky flavor.
3. Smoke the Roast: Place the seasoned chuck roast on the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Spritz with beef broth every hour to maintain moisture.
4. Make the BBQ Sauce: While the roast is smoking, combine all the BBQ sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, then remove from heat.
5. Wrap and Continue Smoking: Once the roast reaches 160°F, wrap it in foil and return to the smoker. Cook until it reaches an internal temperature of 200°F.
6. Rest and Sauce: After reaching 200°F, remove the roast and let it rest for 30-60 minutes. Slice the roast and serve with the homemade BBQ sauce on the side or drizzle it over the meat.

This BBQ smoked chuck roast is a crowd-pleaser, combining smoky flavors with a tangy homemade BBQ sauce that complements the tender beef perfectly. The low-and-slow cooking method ensures juicy, flavorful meat every time. Whether you serve it at a family gathering or a casual barbecue, this recipe is bound to impress. Pair it with coleslaw, cornbread, or potato salad for the ultimate BBQ feast.

Herb-Crusted Smoked Chuck Roast with Garlic Butter

This herb-crusted smoked chuck roast takes a classic BBQ favorite and adds a touch of elegance. The combination of fresh herbs, garlic, and butter creates a rich and fragrant crust, while the slow smoking process infuses the beef with deep, smoky flavors. Finished with a garlic butter drizzle, this tender and juicy roast is perfect for both casual gatherings and more formal occasions.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp garlic powder
• 4 cloves garlic, minced
• ½ cup unsalted butter
• ½ cup beef broth

Instructions:

1. Prepare the Chuck Roast: Rub the chuck roast with olive oil, then season generously with salt, pepper, garlic powder, rosemary, and thyme.
2. Set Up the Smoker: Preheat your smoker to 225°F. Add cherry or oak wood chips for a mildly sweet, smoky flavor.
3. Begin Smoking: Place the seasoned roast on the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Spritz with beef broth every hour to keep the meat moist.
4. Make the Garlic Butter: In a small saucepan, melt the butter and add minced garlic. Cook over low heat until the garlic is fragrant and lightly golden, about 2 minutes. Set aside.
5. Wrap and Continue Cooking: Once the roast reaches 160°F, wrap it in foil and return it to the smoker. Continue cooking until the internal temperature hits 200°F.
6. Rest and Drizzle: Remove the roast from the smoker and let it rest for 30 minutes. After resting, slice the roast and drizzle with the garlic butter for added richness.

This herb-crusted smoked chuck roast with garlic butter is a flavorful and aromatic take on a traditional smoked roast. The combination of fresh herbs and garlic creates a savory crust, while the butter adds an extra layer of richness. Perfect for a weekend BBQ or a special family meal, this dish pairs beautifully with roasted potatoes or steamed vegetables.

Smoked Chuck Roast Tacos with Lime and Cilantro

Elevate your taco night with this smoked chuck roast recipe, featuring tender, smoky beef infused with the zesty flavors of lime and cilantro. The low-and-slow cooking process ensures juicy, pull-apart meat that’s perfect for tacos, while a citrusy marinade adds brightness. Pile the beef into soft tortillas and top with fresh cilantro, onions, and a squeeze of lime for a delicious and memorable meal.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Juice of 2 limes
• 1 bunch fresh cilantro, chopped
• Soft tortillas, for serving
• Diced onions, for serving
• Lime wedges, for serving

Instructions:

1. Season the Roast: Rub the chuck roast with olive oil, then season with salt, pepper, chili powder, cumin, and garlic powder. Squeeze lime juice over the roast and sprinkle with chopped cilantro.
2. Prepare the Smoker: Preheat your smoker to 225°F and add mesquite wood chips for a bold, smoky flavor.
3. Smoke the Roast: Place the roast on the smoker and cook for 4-5 hours, or until it reaches an internal temperature of 160°F. Spritz with water or beef broth every hour to keep it moist.
4. Wrap and Finish Cooking: Once the roast hits 160°F, wrap it in foil and return to the smoker. Continue cooking until the internal temperature reaches 200°F.
5. Shred the Beef: After resting the roast for 30 minutes, unwrap it and shred the meat with two forks.
6. Serve: Pile the shredded beef into warm tortillas, top with diced onions, fresh cilantro, and a squeeze of lime juice.

These smoked chuck roast tacos are bursting with bold flavors, combining the smokiness of the beef with the fresh tang of lime and cilantro. The slow smoking process makes the beef tender and juicy, perfect for taco fillings. These tacos are a great way to impress your guests on taco night or at your next BBQ gathering.

Maple-Glazed Smoked Chuck Roast

For a slightly sweet and savory twist, this maple-glazed smoked chuck roast recipe brings together the richness of beef with the caramelized sweetness of pure maple syrup. The glaze enhances the smokiness of the roast, creating a perfect balance of flavors. This dish is ideal for those who enjoy a hint of sweetness in their BBQ while keeping the integrity of the smoky beef.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• ½ cup pure maple syrup
• 2 tbsp Dijon mustard
• ½ cup beef broth

Instructions:

1. Season the Roast: Rub the chuck roast with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
2. Prepare the Smoker: Preheat the smoker to 225°F and add apple or pecan wood chips for a slightly sweet smoke flavor.
3. Smoke the Chuck Roast: Place the seasoned roast on the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Spritz the roast with beef broth every hour to keep it moist.
4. Make the Maple Glaze: In a small saucepan, combine maple syrup and Dijon mustard. Simmer over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens slightly.
5. Wrap and Continue Smoking: When the roast hits 160°F, wrap it in foil and brush it generously with the maple glaze. Return it to the smoker and cook until the internal temperature reaches 200°F.
6. Rest and Serve: Let the roast rest for 30 minutes before slicing. Brush with any remaining glaze before serving.

The maple-glazed smoked chuck roast is a delightful combination of sweet and smoky flavors. The caramelized glaze adds a beautiful layer of sweetness that complements the tender, juicy beef. This recipe is perfect for those who enjoy a touch of sweetness in their BBQ dishes and is ideal for a fall or winter gathering. Serve it with roasted vegetables or a fresh green salad for a balanced meal.

Smoked Chuck Roast with Bourbon BBQ Sauce

This smoked chuck roast with bourbon BBQ sauce brings a rich, smoky, and slightly boozy flavor to the table. The chuck roast is slow-cooked to tender perfection and then slathered with a homemade bourbon BBQ sauce that has a perfect balance of sweet, tangy, and smoky notes. Ideal for serving on buns or alongside roasted veggies, this recipe is a hit at any barbecue or weekend gathering.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup bourbon
• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard powder

Instructions:

1. Season the Roast: Rub the chuck roast with olive oil, and then season with salt, pepper, paprika, onion powder, and garlic powder.
2. Prepare the Smoker: Preheat your smoker to 225°F and add hickory or oak wood chips for a deep, smoky flavor.
3. Smoke the Chuck Roast: Place the roast in the smoker and cook for 4-5 hours until the internal temperature reaches 160°F. Spritz with water or beef broth every hour.
4. Make the Bourbon BBQ Sauce: In a saucepan, combine the bourbon, ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard powder. Simmer on low heat for 15 minutes, stirring occasionally until it thickens.
5. Wrap and Finish Smoking: When the roast reaches 160°F, wrap it in foil and cook until the internal temperature hits 200°F. Brush the roast with the bourbon BBQ sauce during the last hour of smoking.
6. Rest and Serve: Let the roast rest for 30 minutes before slicing. Serve with additional BBQ sauce on the side.

The smoked chuck roast with bourbon BBQ sauce is an irresistible combination of tender beef and a bold, flavorful sauce. The bourbon adds a slight richness and depth to the BBQ sauce, making it the perfect pairing with the smoky, slow-cooked roast. This dish is great for parties or family dinners, especially when served with cornbread or coleslaw.

Smoked Chuck Roast with Coffee Rub

If you’re a fan of rich, complex flavors, this smoked chuck roast with a coffee rub will be your new favorite. The ground coffee in the rub gives the beef a deep, earthy flavor that pairs beautifully with the smokiness from the smoker. This recipe results in a tender roast with a robust flavor profile, making it perfect for a main dish or hearty sandwiches.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp ground coffee
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)

Instructions:

1. Prepare the Coffee Rub: In a small bowl, combine the ground coffee, salt, brown sugar, paprika, black pepper, garlic powder, and cayenne pepper (if using).
2. Season the Roast: Rub the chuck roast with olive oil, then generously apply the coffee rub all over the roast.
3. Preheat the Smoker: Set your smoker to 225°F and add pecan or oak wood chips for a rich, smoky flavor.
4. Smoke the Roast: Place the roast on the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Spritz with water or beef broth every hour to keep it moist.
5. Wrap and Finish Smoking: Once the roast hits 160°F, wrap it in foil and continue smoking until the internal temperature reaches 200°F.
6. Rest and Slice: Allow the roast to rest for 30 minutes before slicing. Serve with roasted vegetables or mashed potatoes.

The smoked chuck roast with coffee rub is a unique and flavorful twist on traditional smoked beef. The ground coffee adds a deep, rich flavor that perfectly complements the smoky, tender meat. This recipe is ideal for impressing guests at a BBQ or elevating your weekend meal. Serve it with a simple salad or baked beans for a well-rounded feast.

Smoked Chuck Roast with Jalapeño-Lime Marinade

For a flavorful, spicy kick, this smoked chuck roast with jalapeño-lime marinade is the perfect choice. The combination of fresh jalapeños, lime juice, and garlic infuses the beef with bright, zesty flavors, while the slow smoking process makes the meat tender and juicy. It’s an excellent dish for those who like a bit of heat with their BBQ.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 fresh jalapeños, chopped
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ cup beef broth

Instructions:

1. Marinate the Chuck Roast: In a small bowl, mix olive oil, chopped jalapeños, minced garlic, lime juice, salt, pepper, cumin, and smoked paprika. Rub the mixture all over the roast and let it marinate for at least 2 hours (preferably overnight).
2. Prepare the Smoker: Preheat your smoker to 225°F and add mesquite or hickory wood chips for a bold, smoky flavor.
3. Smoke the Roast: Place the marinated chuck roast on the smoker and cook for 4-5 hours, spritzing with beef broth every hour. Smoke until the internal temperature reaches 160°F.
4. Wrap and Finish Cooking: Wrap the roast in foil once it reaches 160°F and return it to the smoker. Continue cooking until the internal temperature reaches 200°F.
5. Rest and Slice: Let the roast rest for 30 minutes before slicing. Serve with your favorite side dishes like coleslaw or grilled corn.

This smoked chuck roast with jalapeño-lime marinade is a bold and spicy take on a classic BBQ dish. The jalapeños bring a subtle heat, while the lime adds a refreshing zest that balances the smokiness of the beef. It’s an excellent choice for anyone who loves a bit of spice and is perfect for summer BBQs or game-day gatherings.

Smoked Chuck Roast with Garlic Herb Butter

This smoked chuck roast with garlic herb butter is the ultimate savory delight. The combination of smoky beef and rich garlic herb butter adds layers of flavor to every bite. The butter melts into the meat as it finishes cooking, resulting in an extra juicy roast that’s perfect for sandwiches, tacos, or as the main dish of a hearty dinner.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 cloves garlic, minced
• ¼ cup unsalted butter, softened
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Season the Chuck Roast: Rub the chuck roast with olive oil, then season with salt, pepper, paprika, garlic powder, and onion powder.
2. Prepare the Smoker: Preheat your smoker to 225°F. Use a wood like hickory or oak for a rich smoke flavor.
3. Smoke the Chuck Roast: Place the seasoned roast on the smoker and cook for about 4-5 hours, or until the internal temperature reaches 160°F. Spritz with water or beef broth every hour to keep the meat moist.
4. Make the Garlic Herb Butter: In a small bowl, combine the softened butter with minced garlic, rosemary, and thyme.
5. Wrap and Add Garlic Herb Butter: When the roast reaches 160°F, wrap it in foil and generously spread the garlic herb butter over the top. Continue smoking until the internal temperature reaches 200°F.
6. Rest and Serve: Let the roast rest for 30 minutes before slicing. Serve with mashed potatoes or roasted vegetables for a complete meal.

This smoked chuck roast with garlic herb butter brings a burst of flavor with every bite. The garlic herb butter not only enhances the roast’s natural flavors but also keeps it incredibly tender and juicy. This dish is great for impressing your guests at a family dinner or for making delicious leftovers like shredded beef sandwiches.

Smoked Chuck Roast with Balsamic Glaze

Elevate your smoked chuck roast with this sweet and tangy balsamic glaze. The combination of the smoky chuck roast and the rich, slightly sweet balsamic glaze creates an irresistible flavor profile. Perfect for serving with roasted vegetables or even slicing up for sandwiches, this recipe offers a mouthwatering twist on a classic smoked dish.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup balsamic vinegar
• ¼ cup honey
• 2 tbsp Dijon mustard

Instructions:

1. Season the Roast: Rub the chuck roast with olive oil and season it with salt, pepper, paprika, garlic powder, and onion powder.
2. Preheat the Smoker: Set your smoker to 225°F and add a mild wood like cherry or apple for a light smoky flavor.
3. Smoke the Chuck Roast: Place the roast in the smoker and cook for 4-5 hours, until it reaches an internal temperature of 160°F. Spritz with beef broth every hour to keep the meat moist.
4. Make the Balsamic Glaze: In a saucepan, combine balsamic vinegar, honey, and Dijon mustard. Simmer on low heat for 10-15 minutes, stirring occasionally until the glaze thickens.
5. Wrap and Glaze the Roast: When the roast reaches 160°F, wrap it in foil and brush it with the balsamic glaze. Continue smoking until the internal temperature reaches 200°F.
6. Rest and Slice: Allow the roast to rest for 30 minutes before slicing. Serve with more balsamic glaze drizzled over the top.

The smoked chuck roast with balsamic glaze is a sweet and tangy twist on a traditional smoked roast. The balsamic vinegar adds depth and richness, while the honey creates a lovely balance of flavors. Serve this with mashed potatoes, roasted veggies, or even on a sandwich for an unforgettable meal that will have your guests asking for seconds.

Smoked Chuck Roast with Chimichurri Sauce

For a fresh and zesty take on smoked chuck roast, this recipe features a vibrant chimichurri sauce. The roast is smoked to perfection, then paired with a garlicky, herb-filled chimichurri sauce that adds brightness and freshness to every bite. This dish is perfect for a summer BBQ or as a main course for a family gathering.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 tsp red pepper flakes

Instructions:

1. Season the Roast: Rub the chuck roast with olive oil, then season with salt, pepper, cumin, garlic powder, and paprika.
2. Preheat the Smoker: Preheat your smoker to 225°F and use mesquite or oak wood chips for a smoky, earthy flavor.
3. Smoke the Roast: Place the chuck roast in the smoker and cook for 4-5 hours, or until it reaches an internal temperature of 160°F. Spritz with beef broth every hour to keep it moist.
4. Make the Chimichurri Sauce: In a bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. Stir until well combined and set aside.
5. Wrap and Finish Cooking: When the roast reaches 160°F, wrap it in foil and continue smoking until it hits an internal temperature of 200°F.
6. Rest and Serve: Allow the roast to rest for 30 minutes before slicing. Drizzle the chimichurri sauce over the sliced roast and serve with grilled vegetables or fresh bread.

The smoked chuck roast with chimichurri sauce is a flavorful and refreshing dish that’s perfect for summer meals. The fresh herbs and garlic in the chimichurri sauce beautifully complement the rich smokiness of the roast, creating a harmonious balance of flavors. Serve it up at your next BBQ or family gathering for a dish that’s sure to impress.

Smoked Chuck Roast with Texas-Style Rub

This Texas-style smoked chuck roast is seasoned with a bold and savory rub that enhances the meat’s natural flavors. Slow-smoked over oak or hickory wood, this roast becomes melt-in-your-mouth tender, making it perfect for shredding and serving as BBQ sandwiches or paired with your favorite sides.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp coarse kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 cup beef broth (for spritzing)

Instructions:

1. Season the Chuck Roast: Rub the roast with olive oil, then generously season with kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. Prepare the Smoker: Preheat the smoker to 225°F, using oak or hickory wood for a robust smoky flavor.
3. Smoke the Chuck Roast: Place the seasoned chuck roast on the smoker and cook for 4-5 hours, until the internal temperature reaches 160°F. Spritz with beef broth every hour to keep it moist.
4. Wrap and Continue Smoking: Once the roast reaches 160°F, wrap it tightly in aluminum foil or butcher paper. Continue smoking until the internal temperature hits 200°F.
5. Rest and Slice: Let the roast rest in the foil for 30 minutes before slicing or shredding.
6. Serve: Serve with BBQ sauce, coleslaw, or use the meat to make hearty sandwiches.

This Texas-style smoked chuck roast is an excellent dish for those who love bold, smoky flavors. The combination of spices and slow smoking results in a perfectly tender roast that’s delicious on its own or in sandwiches. This is a recipe that will bring a taste of Texas BBQ to your backyard cookouts.

Smoked Chuck Roast with Coffee Rub

This smoked chuck roast with a coffee rub brings out deep, earthy flavors in the meat. The coffee grounds in the rub help create a crispy bark on the outside while enhancing the rich, smoky flavor of the beef. This unique take on a smoked roast is perfect for adventurous cooks who want to try something a little different.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 2 tbsp ground coffee (fine grind)
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup apple cider vinegar (for spritzing)

Instructions:

1. Prepare the Coffee Rub: In a bowl, mix ground coffee, brown sugar, salt, pepper, garlic powder, and smoked paprika.
2. Season the Chuck Roast: Rub the chuck roast with olive oil, then generously coat it with the coffee rub.
3. Preheat the Smoker: Set the smoker to 225°F, using a mild wood like cherry or pecan for a balanced smoky flavor.
4. Smoke the Chuck Roast: Place the roast in the smoker and cook for 4-5 hours, or until the internal temperature reaches 160°F. Spritz with apple cider vinegar every hour to maintain moisture.
5. Wrap and Finish Cooking: Wrap the roast in foil and continue smoking until it reaches an internal temperature of 200°F.
6. Rest and Serve: Let the roast rest for 30 minutes before slicing. The crispy coffee bark adds a unique texture and depth of flavor to each bite.

Smoked chuck roast with a coffee rub offers a rich and flavorful twist on the traditional smoked roast. The coffee and brown sugar in the rub create a deliciously crispy bark that enhances the smokiness of the meat. This recipe is a great way to bring out bold, unique flavors that will impress any BBQ lover.

Smoked Chuck Roast with Asian-Style Marinade

If you’re looking for an international twist on smoked chuck roast, this Asian-style marinade brings sweet, savory, and umami flavors to the dish. Soy sauce, ginger, and honey infuse the meat with incredible flavor, while smoking it low and slow ensures a tender and juicy result.

Ingredients:

• 3-4 lbs chuck roast
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 2 tbsp honey
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes (optional)
• 1 cup beef broth (for spritzing)
• Sesame seeds and chopped scallions (for garnish)

Instructions:

1. Marinate the Chuck Roast: In a bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. Place the chuck roast in a large ziplock bag or shallow dish, pour the marinade over the meat, and refrigerate for at least 4 hours, preferably overnight.
2. Preheat the Smoker: Set your smoker to 225°F, using a wood like mesquite or pecan to complement the Asian flavors.
3. Smoke the Chuck Roast: Remove the roast from the marinade and pat it dry. Place it in the smoker and cook for 4-5 hours, spritzing with beef broth every hour.
4. Wrap and Finish Cooking: When the roast reaches an internal temperature of 160°F, wrap it in foil and continue smoking until it reaches 200°F.
5. Rest and Garnish: Let the roast rest for 30 minutes, then slice and garnish with sesame seeds and chopped scallions. Serve with steamed rice or Asian-style vegetables.

This smoked chuck roast with an Asian-style marinade is a fusion of smoky barbecue and the bold, savory flavors of Asian cuisine. The marinade seeps deep into the meat, while the smoking process locks in tenderness and flavor. It’s a perfect choice for those who want to elevate their BBQ game with a unique and delicious dish.

Note: More recipes are coming soon!