This smoked beef roast is soft, juicy, and as flavorful as a smoked brisket. However, the use of a chuck roast is simpler and faster to prepare.
- 3-pound chuck roast
- 1 tablespoon prepared yellow mustard (or as needed)
- 1/4 cup BBQ dry rub (or as needed)
- Wood chips for smoking
Preheat the smoker to 235 degrees. (You are aiming to keep it between 225-250 while smoking.
Rub chuck roast with yellow mustard then generously dust it with a BBQ dry rub. Use your hands to rub it into the meat.
Place the chuck roast in the smoker and add wood chips. Smoke for 6-8 hours, adding additional wood chips as needed.
Chuck roast is done smoking when it is tender and the temperature reaches 180-205 degrees. It will get more tender the longer it cooks. Remove the chuck roast at 180-190 degrees for slicing, or 205 degrees if shredding.
You can smoke a larger or smaller chuck roast as desired. Expect a larger roast to take longer to cook and a smaller roast to cook faster.