Traeger Smoked Chuck Roast
Create juicy and tender beef with this Traeger smoked chuck roast recipe that's perfect for beginners. You'll love the smoky flavor infused into the meat from your Traeger wood pellet smoker!
Servings: 6
Calories: 506kcal
Equipment
- 1 wood pellet grill and smoker (I cook on a Traeger® Pro 22 series)
- 1 hardwood pellets (hickory or mesquite)
- 1 wireless thermometer (or digital brand)
- 1 peach butcher paper (can use aluminum foil)
- 1 sheet pan (or aluminum foil pan)
Ingredients
Coffee Dry Rub
- 2 Tablespoons instant coffee granules (ground fine)
- 1 Tablespoon smoked paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon coarse salt
- ½ Tablespoon black pepper
Chuck Roast
- 3 pound chuck roast
- 1 cup barbecue sauce
Instructions
- Mix all spices together in a small bowl.2 Tablespoons instant coffee granules, 1 Tablespoon smoked paprika, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, ½ Tablespoon coarse salt, ½ Tablespoon black pepper
- Allow chuck roast to sit at room temperature for at least 1 hour. Prep beef by rubbing it with dry rub. Use your hands to get in all the nooks and crannies and up the sides of the meat.3 pound chuck roast
- Set the temperature of the smoker to 225° F and allow it to preheat.
- Once the smoker reaches 225° F, place beef directly on the bottom grill grate. (For even more smoke flavor, place the beef in the smoker while it is preheating since that is when the grill will produce the most smoke.)
- Close lid and smoke until the temperature of the roast reads 165° F. This may take anywhere from 3 to 4 hours.
- Take meat off of grill when it reaches 165° F, and wrap tightly in butcher paper. If you want to make the meat extra juicy, put it in a foil pan with some beef broth with slices of butter on top. Don't put a lid on it, but instead, wrap the entire pan in butcher paper so it can breathe.
- Put roast back on the grill and insert the probe thermometer into the meat through the butcher paper. Close the lid on the smoker.
- Continue to cook beef at 225ºF until the internal temperature reaches 195ºF to 200° F. This could take 1 to 2 hours, or even longer if you experience a stall. If you want to shred it for sandwiches, cook it to 205º to 210F.
- Take meat off of the grill with kitchen tongs or gloves and turn off the smoker. It should be tender when probed. If not, cook it a little longer.
- Wrap beef in an old towel with the butcher paper still intact. (temp will continue to rise)
- Place wrapped roast in a small cooler. Allow it to rest for at least 1 hour before unwrapping. Slice against the grain or chop it into small pieces.
- Serve with your favorite barbecue sauce if desired, or enjoy your smoked roast just like it is!1 cup barbecue sauce
Notes
- These instructions work if you are planning to slice the beef. If you want to shred it, you'll need to cook it to an internal temp of 205º to 210º F.
- This recipe is designed for use with a wood pellet smoker that burns hardwood pellets.
- The most important thing to focus on is the internal temperature of the meat. Invest in a good thermometer or use the temperature probe that comes with most smokers.
- Allow plenty of time to prep, smoke and rest the meat before serving. Don't skip the resting step!
- Resist the urge to crank up the heat if you experience a lull or 'stall' during the smoking process.
- The times stated here are only an estimate. It could take more or less time depending on your smoker, the size of the chuck roast used, your outdoor temperature, and many other factors.
- View the Google Web Story for Smoked Chuck Roast!
Nutrition
Calories: 506kcal | Carbohydrates: 23g | Protein: 45g | Fat: 27g | Saturated Fat: 11g | Sodium: 1840mg | Potassium: 954mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 67mg | Iron: 5mg