Follow these detailed steps to make the perfect smoked chuck roast:
Step 1: Prepare the Chuck Roast
- Pat the chuck roast dry with paper towels to ensure the seasoning sticks.
- Rub the roast with olive oil, coating it evenly on all sides.
- In a small bowl, mix the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- Generously season the roast with the spice mixture, covering all sides.
Step 2: Preheat the Smoker
- Preheat your smoker to 225°F (107°C).
- Add your choice of wood chips (hickory, oak, or mesquite) to the smoker for a smoky flavor.
Step 3: Smoke the Roast
- Place the chuck roast on the smoker rack, fat side up.
- Smoke the roast for 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C).
- Spritz the roast with beef broth every hour to keep it moist and enhance the flavor.
Step 4: Rest and Slice
- Remove the roast from the smoker and let it rest for 30 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- Slice the roast against the grain or shred it for sandwiches and tacos.