Mesquite Smoked Chuck Roast

Name: Mesquite Smoked Chuck Roast
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.8 lb boneless beef chuck roast; 2.6 tbsp kosher salt; 1 3/4 tbsp coarse black pepper; 1 3/4 tbsp garlic powder; 7/8 tbsp onion powder; 7/8 tbsp smoked paprika; 1/4 cup yellow mustard; 1.6 cups beef broth; 1/4 cup apple cider vinegar; 13 rolls soft potato rolls

Low-and-slow chuck roast sliced for sandwiches and plates for ten

Prep: 25 min
Cook: 360 min
Serves 8
Difficulty: medium

Beef chuck roasts get a simple salt-and-pepper crust, then smoke until probe-tender and sliceable. Rest, slice against the grain, and serve with quick pickles and soft rolls for a true smoke-night spread.

Why crews like it: Chuck roast delivers rich beef smoke flavor on a station budget. It shreds or slices cleanly, holds warm in baking dishes, and feeds a full hall without babysitting a brisket all day.

410Cal

42gProtein

18gCarbs

20gFat

Ingredients

4.8 lb boneless beef chuck roast
2.6 tbsp kosher salt
1 3/4 tbsp coarse black pepper
1 3/4 tbsp garlic powder
7/8 tbsp onion powder
7/8 tbsp smoked paprika
1/4 cup yellow mustard
1.6 cups beef broth
1/4 cup apple cider vinegar
13 rolls soft potato rolls

Instructions

Season the roasts: Coat chuck roasts with mustard, then pack evenly with salt, pepper, garlic powder, onion powder, and smoked paprika. Rest on a wire rack 30 minutes while the smoker preheats.
Smoke until tender: Heat smoker to 250°F with mesquite or oak. Place roasts fat-side up and smoke until internal temperature reaches 165°F and a probe slides in with light resistance, about 5–6 hours. Target oven/smoker temperature: 250°F.
Wrap and finish: Wrap roasts in butcher paper and return to smoker until probe-tender at 203°F internal, about 1–1.5 hours more. Fat should render and meat should pull apart with gentle pressure. Target oven/smoker temperature: 250°F.
Rest before slicing: Rest wrapped roasts 30 minutes in a dry cooler or warm oven so juices redistribute. Unwrap and slice against the grain into quarter-inch portions.
Hold and serve: Toss sliced beef lightly with warm broth and vinegar. Hold covered at 165°F. Pile on rolls with pickles and extra pepper at the line.

Tonight's spread

Sliced chuck on a baking dish with soft rolls, dill pickles, and sliced raw onion.
Quick coleslaw with vinegar dressing to cut the rich smoke and fat.

Hall tips

Two smaller roasts cook more evenly than one massive roast and give you backup if one finishes early.
Save pan drippings, skim fat, and whisk into warmed broth for a quick au jus.
If bark gets too dark before tenderness, drop smoker temp to 225°F and stay patient.

Meal prep

Season roasts the night before uncovered on a rack so the rub sets. Bring to room temperature 45 minutes before smoking. Hold sliced beef at 165°F max with a splash of beef broth.

Leftovers

Chop and simmer in BBQ sauce for fast smoked beef sandwiches the next shift.
Dice into a hearty beef and barley soup with leftover broth.

Pellet or offset smoker
Instant-read thermometer
Butcher paper
Wire rack
baking dishes