Traeger Smoked Chuck Roast
Chuck Roast rubbed with a savory beef rub smoked low and slow on a Traeger pellet grill.We show you step by step how to prep, season, and smoke a chuck roast as well as exactly how to set up the Traeger to cook it perfectly.
Equipment
- Traeger Pellet Grill
- Traeger Wood Pellets
- Knife
- Cutting Board
- Heavy Duty Aluminum Foil
- Aluminum Foil Trays
- Large forks or a Pair of BBQ Bear Claws
- Internal Meat Thermometer
- Plastic Wrap
- Spray Bottle (optional)
Ingredients
- 3-4 lb Chuck Roast
- Olive Oil or Yellow Mustard to apply rub with
Beef Rub
- 3 tablespoon Kosher Salt
- 2 tablespoon Fresh black pepper
- 2 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne optional, for spice
Beef Spritz (optional)
- 1 Cup Beef Broth or Stock for spraying
- 2 tablespoon Worcestershire Sauce
Instructions
Preparing the Chuck Roast
- Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to ¼" thickness.
- Score the fat cap with a meat knife in 2 directions perpendicular to each other.
Apply the Beef Rub
- In a bowl, mix all the Beef Rub ingredients.
- Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
- Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
Start the Traeger Pellet Grill
- Load the hopper of the Traeger with your chosen wood pellets.
- Turn on the Traeger and move the dial to the "Smoke" setting.
- Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
- Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
Smoke the Chuck Roast
- Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
- Place a leave in thermometer inside the roast making sure to not touch the bone.
- Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
- Cook the chuck roast until it reaches about 150-160°F internally.
Texas Crutch
- At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
- Carefully remove the chuck roast and place on a large sheet of aluminum foil.
- Wrap the brisket in opposing directions with three layers of foil, tightly.
- Replace the temperature probe and place back on the Traeger.
- Continue cooking until the internal temperature reaches between 197°-203°F.
- Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
Resting and Pulling the Beef
- Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
- After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
- Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.
Notes
Video from Smokin Joes Pit BBQ
Nutrition
Calories: 650kcal
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