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–+ servings
slices of smoked chuck roast on a cutting board
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Pit Boss Smoked Chuck Roast

Chuck Roast rubbed with a savory beef rub smoked low and slow on a Pit Boss 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 Pit Boss to cook it perfectly.
Prep Time 2 hours
Cook Time 8 hours
Resting Time 1 hour
Total Time 11 hours
Servings 8 people
Calories 650kcal
Author Mads Martigan
Cost $20

Equipment

  • Pit Boss Pellet Grill
  • Pit Boss Wood Pellets
  • Knife
  • Cutting Board
  • Pink Butcher Paper
  • Aluminum Foil Trays
  • 2 Large Forks or a Pair of BBQ Bear Claws
  • Internal Meat Thermometer
  • Plastic Wrap
  • Spray Bottle optional

Ingredients

  • 3-4 lb Chuck Roast
  • ¼ Cup BBQ Rub

Marinade Injection (optional)

  • 1 Cup Beef Broth or Stock
  • 2 tablespoon Wagyu Beef Tallow
  • 2 tablespoon Worcestershire Sauce

Instructions

Apply the Rub

  • Sprinkle the roast generously with BBQ rub on all sides.
    a raw chuck roast covered in BBQ rub
  • Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
    seasoned chuck roast wrapped in plastic wrap

Start the Pit Boss Pellet Grill

  • Add your chosen pellets to the hopper, start the Pit Boss pellet grill, let it run through the startup cycle, and set the temperature to 250°F. Make sure the top rack is installed.
  • Fill a large aluminum pan with water for extra moisture and heat diffusion, and place it on the bottom grates.
  • If using a pellet tube or smoker box for added smoke, place it towards the back of the smoker on the lower shelf, away from the temperature probe.

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 Pit Boss has reached 250°F, place your meat directly on the right of the upper rack.
    chuck roast on top shelf of pit boss pellet grill with a smoker box and aluminum foil water pan on the bottom
  • Place a leave in thermometer inside the roast making sure to not touch the bone (if the roast is not boneless).
  • Close the lid to the Pit Boss and allow the meat to cook and absorb smoke.
  • Smoke the chuck roast until it reaches about 150-160°F internally and until a bark has formed and the fat has begun to render.

Inject the Marinade

  • Whisk together the marinade ingredients.
  • Using a meat injector, draw up the marinade and inject it into the roast in multiple spots along the top and sides.
    a meat injector injecting marinade into a partially cooked chuck roast

Wrap in Butcher Paper

  • Unroll a large piece of pink butcher paper onto a work surface. Spritz the paper with water.
    pink butcher paper laying out on a table
  • Place the injected chuck roast toward one end of the paper.
    a chuck roast on wet pink butcher paper before being wrapped
  • Roll the paper over the roast, then roll the roast one time and tuck in the sides of the paper. Tightly roll the roast up, tucking in the final flap of paper. You want it to be tight and not have gaps of air.
    a chuck roast wrapped up in pink butcher paper
  • Replace the temperature probe by piercing it through the butcher paper and place the wrapped roast back on the top shelf.
    a wrapped chuck roast on the top rack of a pit boss with a probe thermometer punched through the butcher paper
  • Continue cooking until the internal temperature reaches between 200°-205°F.
  • Remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 1 hour in a warm (170°F) oven.

Slicing or Pulling the Beef

  • Unwrap the roast from the butcher paper.
    unwrapping a smoked chuck roast from butcher paper in an aluminum foil pan
  • For sliced beef, move the roast to a cutting board and use a good meat slicing knife to cut thing slices.
    slicing through the cooked chuck roast
  • For pulled beef, keep the roast in the aluminum pan and use a pair or forks or bear claws to shred the meat. Discard any large pieces of fat and the bone, if applicable. Taste for saltiness and add salt, pepper, leftover rub, and/or beef stock as needed for flavor and moisture.

Video

Nutrition

Calories: 650kcal