- 1 beef chuck roast, 3-4 pounds
- 2–3 tablespoons dalmatian rub, 50/50 salt and black pepper
- 1/2 cup liquid for spritzing (see notes)
- (optional) 1/4 cup melted beef tallow
- Season the chuck roast generously on all sides with the rub. Set it on a wire rack with a baking sheet in the fridge, uncovered for at least 2 hours or up to overnight.
- Preheat the smoker to 250°F. Remove the chuck roast from the fridge and let it warm up while the smoker preheats.
- Smoke the chuck roast, and spritz every 45 minutes after the first hour. Cook it this way for a few hours, until the temperature reaches around 165°F.
- Wrap the chuck roast in butcher paper. Spritz it one last time, or pour 1/4 cup of melted beef tallow over the top. Wrap tightly and place back in the smoker with the seam-side down.
- You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.
- Remove the wrapped chuck roast from the smoker and allow it to rest at least for an hour. See blog notes for details.
- Slice and serve.
For spritzing, I use apple cider vinegar, coffee, beef stock, or flat stout beer.
- Prep Time: 2 hours
- Cook Time: 5-6 hours
- Category: Beef & Lamb
- Method: Smoking
- Cuisine: Beef
Keywords: smoking, chuck roast, smoked chuck roast, poor man's brisket