Smoked Chuck Roast  recipe provided by the Certified Angus Beef® brand.

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Smoked Chuck Roast

Serves 6 to 8
Cuisine: American
Category: Roasts, Low-Carb/Keto/High Protein
This cut is traditionally used for pot roast, but smoking instead of a traditional braise yields a different eating experience all together. Sit back, let the smoker do the work for you, and enjoy the best pulled beef ever.
Prep Time
5 mins
Other Time
20 hrs
Cook Time
10 mins
Total Time
20 hrs 15 mins
  • 3 pounds Certified Angus Beef ®
  • 1 tablespoon yellow mustard
  • 2 teaspoons dill pickle juice
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons coarse black pepper (dustless preferred)
  1. Combine mustard and pickle juice in a small mixing bowl. Coat entire surface of chuck roast with mustard mixture. Season chuck roast evenly with salt and pepper, making sure to fully coat the sides, top and bottom of the roast. Place on sheet pan fitted with wire rack and refrigerate overnight, uncovered and away from ready-to-eat food.
  2. Preheat smoker to 275°F. Place chuck roast in smoker, smoke until it reaches an internal temperature of 180°F (5 to 6 hours). Wrap tightly in 2 layers of foil and return to smoker until internal temperature reaches 205°F, 45 min to 1 hour. (Alternatively, wrapped chuck roast can be placed into a preheated 275°F oven to finish.)
  3. Rest roast with foil slightly opened to allow the majority of steam to escape. Pour liquid into a container, skim excess fat from the top. Shred beef by hand (discarding larger fat chunks), toss with cooking liquid and serve. Pulled beef sandwiches with barbecue sauce and slaw, smoked beef tacos or tossed with noodles—possibilities are endless.
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