When smoking a chuck roast, be positive to start with a lovely cut of meat. Find one that is well marbled for the best flavor. Trim off the excess fat around the edges.

Chuck roast is a great piece of meat for the smoker. It is usually tougher and fattier than most people need for grilling, but when it is cooked for extended periods it becomes tender and juicy.

Smoke at 225-250 degrees for about four hours, or until a meat thermometer reads 140 degrees when poked in to the meat. You should wrap the roast up in aluminum foil (use layers of HD foil-you Must save the juices). Continue cooking the roasts until the internal temp reaches about 200 degrees. This is VERY completed, and the meat will be tender at this stage.

Like briskets, chuck roasts can be marinated, or seasoned with dry rub, or even with a small salt and pepper. It’s great to rub the roast with yellow mustard before applying dry rub…it helps the rub stick, and it helps keep meat moister in the long run. Any lovely rub you use for brisket will do fine.

When completed, carefully pour the collected juices in to a container and place it in your fridge. Let chuck rest for about a half hour. Remove any remaining pockets of fat, then shred it with a couple of forks, or chop it up with a large, sharp knife.

After the beef is wrapped in foil it can can be completed either in the smoker or inside in your oven, set at 250 degrees.

Remove the fat from the top of the cooled beef juice, then add it back to the shredded beef and mix it in. You can add a small bit of your favourite bbq sauce to the shredded chuck in case you need, or serve it on the side.