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Smoked chuck roast, or poor mans brisket.

Smoked Chuck Roast, Poor Man’s Brisket

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5 from 4 reviews

Slice into tender smoked beef without having to wait for an entire brisket. Smoked chuck roast is simple, tender, and very easy to prepare.

  • Total Time: 7-8 hours
  • Yield: Serves about 6


  • 1 beef chuck roast, 3-4 pounds
  • 23 tablespoons dalmatian rub, 50/50 salt and black pepper
  • 1/2 cup liquid for spritzing (see notes)
  • (optional) 1/4 cup melted beef tallow


  1. 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.
  2. Preheat the smoker to 250°F. Remove the chuck roast from the fridge and let it warm up while the smoker preheats.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the wrapped chuck roast from the smoker and allow it to rest at least for an hour. See blog notes for details.
  7. Slice and serve.


For spritzing, I use apple cider vinegar, coffee, beef stock, or flat stout beer.

  • Author: Brad Prose
  • Prep Time: 2 hours
  • Cook Time: 5-6 hours
  • Category: Beef & Lamb
  • Method: Smoking
  • Cuisine: Beef
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