Smoked Chuck Roast on a Pellet Grill
A 3.5 pound chuck roast is seasoned with a beef rub and smoked with hickory until the bark has set and juices are pooling. The chuck is then wrapped tightly in aluminum foil until finished cooking at an internal temperature of 205-210F.
Ingredients
- 3 Tbls Beef Rub
- 3.5 lbs chuck roast
Instructions
- Season the chuck roast on all sides with the beef rub.
- Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
- Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
- Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
- Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.
Notes
This chuck was wrapped tightly in aluminum foil when it went back on the pit but there are other approaches you can use.
Some people like to put the chuck into a foil pan with a cup of beef broth, a pack of onion soup mix and a little butter. The foil pan then gets tightly sealed with foil and put back on the smoker.
If you go the route of using a foil pan with broth, etc then you will have an amazing gravy to use for French Dip sandwiches.