Smoked & Braised Chuck Roast

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METHOD

Smoking

SKILL LEVEL

Easy

PREP TIME

15 Minutes

Smoke Time
8 Hours
SERVINGS

4

INGREDIENTS

AUTHOR

If you’re looking for melt-in-your-mouth beefy flavor, this Smoked & Braised Chuck Roast will definitely hit the spot. This beef huck roast is slow smoked then braised with onions until fall-apart tender. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.

This recipe has been written by PS Seasonings team – Just a reminder! You can get all of their products at 20% OFF using your BMC membership at the bottom of the recipe!

Smoked & Braised Chuck Roast

DIRECTIONS

  1. Preheat the smoker to 225° F.
  2. Season chuck roast generously in Rodeo Rub or Prime Time Butter Beef Rub.
  3. Place chuck roast directly on smoker grates, then close the lid and smoke for 3 hours.
  4. Slice the onion and place in a cast iron skillet, then pour the stock over the onions.  Set the roast on top of the onions.
  5. Increase temperature to 275° F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165° F.
  6. Cover the roast with a cast iron lid or aluminum foil, and cook for another 2 ½ to 3 hours, or until the internal temperature reaches 200° F.
  7. Remove chuck roast from the grill.  Allow the roast to rest for 10 minutes, then remove from the skillet and shred.
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