Ultra Juicy Smoked Beef Chuck Roast Recipe
This Ultra Juicy Smoked Beef Chuck Roast recipe transforms a simple cut of beef into a tender, flavorful masterpiece using a low and slow smoking technique. The chuck roast is dry brined overnight, generously seasoned with a simple rub, and smoked to perfection. Finished with a resting period to enhance juiciness, this recipe delivers a melt-in-your-mouth roast ideal for BBQ lovers seeking rich smoky flavor and succulent texture.
- Prep Time: 12-24 hours (dry brine) + 15 minutes (seasoning prep)
- Cook Time: 6-8 hours (smoking to 195°F) + 1 hour resting in oven/cooler
- Total Time: Approximately 19-33 hours including dry brine, cooking, and resting
- Yield: 6-8 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American Barbecue
Ingredients
Meat
- 3-4 lb. smoked chuck roast
Seasonings
- Kosher salt (for dry brine and seasoning)
- Black pepper (to taste)
- Onion powder (to taste)
- Garlic powder (to taste)
Additional
- 1 cup apple juice (in a spray bottle for spritzing)
- 2 cups barbecue sauce (for serving)
Instructions
- Dry Brine the Chuck Roast: Remove the chuck roast from its packaging. Sprinkle liberally with kosher salt, then wrap tightly in plastic wrap or place in a dish covered loosely with foil. Refrigerate for 12 to 24 hours to allow the salt to penetrate and season the meat deeply.
- Apply the Rub: After dry brining, pat the roast dry with paper towels. Season all sides liberally first with kosher salt and black pepper. Then sprinkle onion powder and garlic powder directly from the shaker to coat the meat evenly. Ensure the seasoning is generous, but the meat should still be visible in places.
- Prepare and Preheat the Smoker: Set your smoker to 225°F if using a pellet smoker, or maintain between 225-250°F for a wood-burning smoker. This low and slow temperature is ideal for tenderizing the chuck roast while infusing it with smoky flavor.
- Smoke the Chuck Roast: Place the seasoned chuck roast in the smoker and insert a meat probe into the thickest part of the roast. Close the smoker and smoke the meat until it reaches an internal temperature of 170°F. During this process, spritz the roast every 30 to 40 minutes with the apple juice to keep it moist and enhance flavor.
- Wrap and Continue Smoking: When the roast hits 170°F, remove it from the smoker and wrap it tightly in pink butcher paper. Return the wrapped roast to the smoker and continue cooking at 225°F until the internal temperature reaches 195°F. This step helps break down connective tissues, resulting in a tender roast.
- Rest the Roast: Remove the roast from the smoker and place it in an oven set between 170°F to 180°F for 1 hour, or alternatively, rest it inside an insulated cooler (“igloo cooler”) while still wrapped in the butcher paper. This resting period allows the fat to continue rendering, locking in moisture for an ultra-juicy result.
- Final Rest and Serve: After the oven or cooler rest, let the roast rest an additional hour at room temperature if desired. Slice the roast against the grain and serve with barbecue sauce on the side for added flavor.
Notes
- Dry brining enhances the flavor and juiciness of the roast by allowing the salt to penetrate deeply.
- Spritzing with apple juice keeps the meat moist and adds a subtle sweetness during smoking.
- Wrapping in pink butcher paper helps retain smoke flavor while allowing the roast to breathe, preventing it from becoming soggy.
- Resting the roast after smoking allows the connective tissues to break down fully, resulting in tender meat.
- If a smoker is unavailable, this recipe cannot be easily adapted as smoking is essential to the flavor development.
