Smoked Chuck Roast

5 from 1 vote

This smoked chuck roast with dry rub recipe turns out great. With a killer sauce covering the top too it stays moist and becomes fork tender.

Prep Time15

Cook Time5 30

Course: Entree, Main Course

Cuisine: American

Keyword: beef, chuck roast, dry rub, smoked, traeger

Servings:

Author: The Typical Mom

Combine garlic powder, onion powder, salt, and pepper. Rub on all side of your roast. Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easy cleanup.
Fill smoker container with hardwood BBQ pellets. Set smoker to smoke. Once it starts smoking, set temperature to 250° Mix together dry seasonings and coat the outside, then place the roast directly on the rack. Close the smoker lid. Smoke for 1.5 hours.
Check the pellets periodically and make sure the smoker is still full and smoking. Meanwhile, make the sauce by combining remaining ingredients in 4 cup liquid measuring cup: diced onion, garlic, ginger, ketchup, chili sauce, apple cider vinegar, brown sugar, water/broth, mustard, and hot pepper sauce. Stir to combine and set aside.
After 1.5 hours, place the roast inside an aluminum foil pan. Pour sauce over chuck roast. Cover aluminum pan with a piece of foil. Smoke for another about 4 hours at 250°, or until the roast pulls apart easily work 2 forks and internal temp is at least 165 F.
Allow to rest, covered, for 30 minutes before pulling or slicing and serving to keep it as moist as possible.