Smoked Beef Chuck Roast Recipe (Texas Style) (Edit recipe)

This is the most tender, flavorful smoked chuck roast recipe you've ever had. It's so easy to make and perfect for your next bbq! This smoked chuck roast turns out so tender, juicy, and oh-so flavorful. You're going to want to make this recipe on repeat all year long. This smoked chuck roast recipe is gluten free, dairy free, low carb, keto, and Whole30-friendly!

3 minutes

6 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	15 g
Carbohydrates:	2 g
Protein:	35 g
Cholesterol:	120 g
Sodium:	945 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Kit Hondrum

View original recipe

Serves: 8

Ingredients

3-4 lb Beef Chuck Shoulder Roast, boneless
2 Tbsp Kosher Salt, coarse
2 Tbsp Ground Fresh Black Peppercorns
2 tsp Granulated Garlic

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season chuck roast. Remove chuck roast from the refrigerator about 1 hour before beginning. Mix salt, pepper, and garlic together in a shaker and sprinkle over the roast in an even layer on all sides. It’s important to get it nice and even so that each serving has the right amount of seasoning.
Preheat smoker to 250ºF and set up for indirect heat. For my Big Green Egg, I use hardwood lump charcoal and a mix of hickory and applewood. Make sure to use plenty of large chunks of hardwood. Optional: wet half of the hardwood chunks to get a nice long smoke and deeper flavor penetration. My settings on the Big Green Egg are just a sliver open on the daisy wheel and about 1” open on the bottom vent.
Time to smoke! Place your roast on clean, preheated grill grate and place thermometer in the thickest portion of the roast. Close the lid and allow to smoke until the temperature reaches 165ºF.
Wrap in butcher paper. Once the roast reaches 165ºF, remove using heat proof gloves and wrap in peach butcher paper. Place back onto the grill, seam side down, and replace the meat thermometer into the thickest portion. Close the lid and allow to smoke until the temperature reaches 200ºF for sliced beef and 208ºF to 210ºF for pulled beef.
Rest. Remove roast to a cutting board and allow to rest, still wrapped, for 1 hour.
Slice. Remove butcher paper and slice against the grain.
Serve with sliced pickles, pickled onions, biscuits (or white bread/Texas toast for an authentic Texas spread), and bbq sauce. Although, I don’t think this tender meat needs any sauce at all! Two of my favorite biscuit recipes are my 2-Ingredient Gluten Free Biscuits and my Keto Buttermilk Biscuits! So good!
Store leftovers in a sealed container in the refrigerator for up to 5 days and the freezer for up to 3 months.

Notes

For this recipe, you need hardwood of choice and hardwood lump charcoal. My favorite wood for this recipe is a mix of hickory and apple. Post oak will give you that traditional Texas bbq flavor if that's what you're looking for. You want wood chunks for a Big Green Egg (not wood chips).