Description
Smoked chuck roast is a budget-friendly, flavor-packed alternative to brisket. With a simple mustard and pepper rub, low-and-slow smoking, and a butter-wrapped finish, this roast turns into a juicy, tender centerpiece perfect for any gathering.
Ingredients
- 3 lb chuck roast
- 2–3 tablespoons yellow mustard
- 2 tablespoons butter, cut into squares
- Salt, to taste
- Coarse ground black pepper, generous amount
Instructions
- Preheat your smoker or pellet grill to 250°F.
- Rub chuck roast with a thin layer of yellow mustard on all sides.
- Season generously with salt and a heavy coat of coarse ground black pepper.
- Insert meat thermometer probe into thickest part of the roast and place it on the smoker.
- Smoke for 4–5 hours, until the internal temperature reaches 165°F.
- Remove roast, place 2 tbsp butter on top, and double-wrap tightly in foil, leaving the probe in.
- Return to smoker and continue cooking until internal temp hits 205°F.
- Remove from smoker, wrap in 1–2 kitchen towels, and rest in a cooler for 1–3 hours.
- Unwrap, slice, and serve warm.
Notes
- Add crushed red pepper or cayenne for heat.
- Sprinkle rosemary or thyme for herbal depth.
- Brush with BBQ sauce and caramelize on the smoker for 15–20 minutes for a BBQ twist.
- Use a coffee-brown sugar rub for bold flavor.
- Serve Tex-Mex style with tortillas and toppings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked beef
- Calories: 420
- Sugar: 0g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg
