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Chuck roast on the grates of a Traeger pellet grill
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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.
Prep Time 30 minutes
Cook Time 8 hours
Resting Time 20 minutes
Total Time 8 hours 50 minutes
Servings 8 people
Calories 650kcal
Author Mads Martigan
Cost $25

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