Easier Than Brisket? Smoked Chuck Roast Recipe

Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!

INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)

~~ If it's not CERTIFIED, it's not the best. ~~

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[SUPERSPOOFable]

Awesome video! Can't wait to try this at home! And btw thank you for not dragging this out into a 20 minute video like most people do.

[John-vxfe]

Look bud you may not have gotten the memo but we don't talk about how great chuck is, because it will get crazy popular and price jump just like brisket did when everyone started smoking them.

[jeffberg]

I smoked a chuck roast for the first time a couple weeks ago. Just salt and pepper for seasoning, and smoked over pecan and oak. The flavor was very good and briskety, but here's a tip if like me you prefer sliced brisket to pulled shreds. Briskets have the grain running from end to end along their length while chuck roasts generally have the grain running perpendicular to that. So to slice the chuck against the grain for maximum tenderness I cut off a two inch wide section of the roast and turned it on its side to be able to slice across the grain. It would have been hard to tell that those slices weren't brisket.

[stevef]

I've been smoking Chuck for years. It is more consistently tender and moist than sometimes iffy brisket, and the flavor is great.

[brians]

I have never tried mustard on beef before smoking, only pork. When I’m smoking beef, I coat it with Heinz 57 before applying the seasoning. It really adds a complex flavor layer to the meat.

[tootallbob]

The Wife bought a Chuck Roast to do yet another stew so I grabbed it when she wasn't looking and smoked it. Perfect! No more Brisket for us!

[overlandingjohn]

Some comments, mustard does not impart any flavor. When wrapping do it when its past the stall. every large cut of meat encounters a stall where the water within the cells of the meat begins to steam out of the meat. This can usually occur between 155 and 170 degrees. Stall refers to the temperature of the meat stalling in raising. Once you see the temps in the meat start to rise, that means the stall is over and ok to wrap! :)

[KnightOnBaldMountain]

My wife and I love brisket, but we’re empty nesters and when we aren’t entertaining we go with chuck roast. A three pound chuck roast instead of a 13 to 16 pound full packer brisket. And chuck, like brisket, has great marbling. Also, we like to make barbecue pizza with the leftovers. Naan bread for the crust, barbecue sauce, cheese, bell peppers, onions, and smoked chuck roast.

[tedschmitt]

I’ve never thought about smoking a chuck roast, but I’m definitely going to try it.

[toddcooper]

I have been smoking briskets for some time now and unless I buy high dollar, top notch meat, my success has been hit and miss. On the other hand, I have smoked several chuck roasts and the end results have been wonderful and much less expensive. No two people are the same and the recipes and techniques vary, which opens the door to more variety. I haven't used any binders and I usually use oak and Trader Joe's coffee rub. I do believe I'll try this recipe this weekend. Great video!

[BlessedbFresh]

My leftover chicken and dumplings aren't looking quite as savory as they did last night after seeing this! Hurry up Sunday, I've got a chuck roast to smoke!

[Kingfisher]

That looks awesome. I took this same idea but only smoked mine for about two hours. I then transferred it to a Dutch oven and finished it by braising. I called it a smoked pot roast and it was really outstanding. I’m sure short ribs would come out the same way. Fantastic for serving guests along with roast vegetables and a small pasta that is cooked in the braising liquid.

[topjmmi]

I'm gonna smoke my first chuck roast this weekend, It's a nice cut of beef, I think this will be my go to from now on.

[wfqsfg]

This is how I make pot roast. After I smoke it for 2 hours I braise it for at least another 2 hours with all the pot roast vegetables. The braising liquid takes on a smokey flavor and makes great gravy.

[KeystoneTexan]

I just smoked two 3 pound chuck roasts today on my new master built electric smoker. I never smoked anything before and they turned out awesome!

[HebrewGunner]

I used this method last week in the charcoal smoker over indirect heat. Used mayo instead of mustard and also put a drip pan with apple juice under the meat.
With a 2lb chuck, I started around 11am and finished at 7.30pm (excluding resting).
It was probably the best meat I've ever had in my life.

[charlesjackson]

omg I been smoking chuck for lots of years. I'll stop by Sam's and buy the entire chuck roll. Can usually find em around 18 to 22 lbs. Filet that thing right down the middle and you have 2 slabs that are thinner than an entire roll. I usually smoke it til around 170 or 180 them wrap em up and get it to about 205. So much flavor and so tender. Way better than brisket. At least imo.

[marklazarus]

I smoke on the Orion, love the way it smokes fast and the meat comes out juicy and with just the right smoke.

[tkingz]

I can't believe I never thought this great idea. It looks delish

[TDUNN]

I might try this next weekend excited I just bought my first smoker!