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Smoked Chuck Roast
Smoked Chuck Roast Check Out That Smoke Ring!

Smoked Chuck Roast, Patti was going to do a pot roast in the oven. I got to thinking I was going to miss my grill time this weekend and I didn’t like that idea, at all. I had never heard of anyone doing a roast on the grill before and got to thinking, what did folks do before they had nice ovens in the house.

Thinking scares me sometimes, I had thoughts of “Big chunk of chuck meat”, Fire=Good and before you know it, I had a pepper, garlic crust on that piece of meat and had it on the Sawtooth pellet grill in the smoke.

Chuck roast is always on sale somewhere and let me tell you, there is nothing like a chuck roast for that full beef flavor. This guy was tender and juicy with a nice smoky beef kick. See the smoke ring. For a $1.27 a pound we are going to do a lot more of these.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Chuck Roast
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 6 Hours
Sawtooth Wood Pellet Grill
Green Mountain Grill’s Texas Blend Pellets

Ingredients:  Smoked Chuck Roast

Smoked Chuck Roast
In The Smoke

Smoked Chuck Roast
A Wood Pellet Grill Recipe

Directions: Smoked Chuck Roast

Put a coat of garlic, pepper with a little salt on the meat. Rub it into the meat using your fingers best you can. I placed it in a pan to catch the drippings for gravy. Then, insert your meat probe and off to the Sawtooth Wood Pellet Grill.

Smoke at 225 degrees (110c). Place your chuck roast directly onto the grill and just let it hang out in the smoke and get happy for about 6 hours or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225 degrees (110c).

When the meat reaches an internal temp of 190 (87c) pull it off, cover it and let it rest for 10 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Now you can either slice it or string it.  We did both. Ken wanted it in strings to mix into barbecue sauce and Patti wanted slices for a burrito.

Smoked Chuck Roast
Smoked Chuck Roast


Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream. Our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Chuck Roast
Smoked Chuck Roast and Gravy

Smoked Chuck Roast
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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This Post Has 8 Comments

  1. Have you ever tried heating a clay flower pot and clay base in the smoker? Season the meat then when the smoker is ready and the clay pot and pizza stone are up to temp put the meat inside? I am thinking that if you could raise this up a little or carefully drill holes in it you could add an awesome crust and incorporate some great smoke to the meat while keeping it moist. Just a thought.

    1. I have seen this before but I haven’t done it myself…Can you show us with a “Guest Post”?

  2. “I placed it in a pan to catch the drippings for gravy. Then, insert your meat probe and off to the Louisiana Wood Pellet Grill. Smoke at 225 degrees (110c). Place your chuck roast directly onto the grill and just let it hang out in the smoke and get happy for about 6 hours or so.

    So which is it in a pan OR directly on the grill? I’m confused!!!

    1. Sorry Gary if I wasn’t clear. I put the roast in a pan and then onto the grill. You can see that by looking at the pictures…
      I think if you do this without a pan or foiling you will dry it out to much…

  3. Garlic? Powder, salt, fresh crushed, chunked??

    1. For making a crust I use Dried , crushed garlic.

  4. Do you reallly let the internal temp reach 190? That seems high since the temp of medium-done roasts is 160. Also, if I am wrapping in foil and letting it sit, won’t that bring the internal temp up even higher? Just seems like a really high internal temp for beef.

    1. i Clint,
      Yes for chuck roast I like 160* to 190*. U.S.D.A, safe is 125* for rare meat. But keep in mind that chuckies are a tough meat. You need the high temp to get them to “Fork” tender. I don’t do other roasts to this temp… Just Chuckies…

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