Smoked Chuck Roast

Cook Time

540 Mins

Cooking Method






Prep Time

720 Mins




3 cups Beef Stock, divided

1, 3 lb Chuck Roast

3 tbsp Pit Boss Sweet Heat Rub

1 Yellow Onion

Cooking Instructions

This tender, melt-in-your-mouth smoked chuck roast is a delicious choice any time of year. Beef chuck is a readily available cut that is more affordable than brisket and easier to perfect. Cooked in the same way as a traditional brisket, we slow smoke it on the pellet grill, crutch it with foil, then shred into tender, smoky morsels. Serve on bread for pulled beef sandwiches, or eat it right off the pan.

How to Smoke a Chuck Roast

Smoking a chuck roast is similar to smoking a brisket. Smoke directly on the grill grates at 225°F for about 3 hours. Spray with beef stock or your preferred juice mixture every hour or so. Then place in a pan with juice and put it back on the grill at 250°F until the roast reaches an internal temp of 165°F. Finally cover the pan with foil and cook until the roast is probe tender (around 200°F internal temp).

Best Wood Pellets for Chuck Roast

To add a bacon like flavor to your recipe, we recommend using Pit Boss Hickory Hardwood Pellets.

Note: This recipe uses Pit Boss Sweet Heat Rub seasoning.

  1. Place chuck roast in a 9x13 baking pan. Sprinkle generously with Pit Boss Sweet Heat Rub and rub to coat evenly on all sides.
  2. Cover pan with foil and refrigerate overnight.
  3. The next day, remove chuck roast from refrigerator and let it come to room temperature.
  4. Fire up your Pit Boss and preheat to 225° F to smoke. If using a gas or charcoal grill, set it for low heat.
  5. Insert a temperature probe into the thickest side of the roast, then place chuck roast directly on grill grate. Close lid and smoke for 3 hours.
  6. Spray roast with 1 cup of beef stock every hour.
  7. Slice the onion and place in a 9x13 aluminum pan. Pour the remaining cup of stock over the onions and set roast on top of onions.
  8. Increase temperature to 250°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
  9. Once 165°F internal temperature is reached, cover roast with aluminum foil, and cook another 2 ½ to 3 hours, or until internal temperature reaches 200°F.
  10. Remove chuck roast from grill.
  11. Allow roast to rest 15 minutes, then remove from pan and shred with meat claws. For added moistness and flavor, pour some remaining cooking stock over the shredded roast and serve.

Special Tools

  • 9x13 Baking Dish
  • Aluminum Foil
  • Aluminum Pan
  • Meat Claws
  • Spray bottle
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

Use your pulled beef to make a delicious, smoky pot roast.

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