Smoked chuck roast is a great alternative to brisket any day. With its quicker cook time, lower cost, and unbelievable flavor you can’t go wrong with tossing this hunk of meat onto the smoker.
Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the chuck roast past 200F, however, because it can become mushy.
Why You Will Love This
If you’re looking for a deliciously smoked beef flavor, this just can’t be beaten. It is fall-apart tender, the smoke really comes through, and the meat itself is super moist.
If you haven’t tried this yet, this needs to be your next cook. No waiting 12-14 hours for smoked goodness. This smoked chuck roast is ready to go in around 6 hours.
Furthermore, if you’re looking for a substitute for a brisket, look no further. As previously stated, the cost is lower, the cooking time is lower, and you still get super moist, super delicious smoked beef.
You can toss it on in the morning so it’s ready for your afternoon barbeque or you can actually sleep in on the weekend if you’re eating in the late afternoon.
I can’t count the number of times I am rolling out of bed at 5 am or earlier to get the pork butt or some similar cut onto the smoker. I’m always happy to do that, but not gonna lie, this is easier.
All these steps work with any kind of smoker. You could even do this on a Weber charcoal grill. I do love the Masterbuilt smoker, though.
Serve this with some grilled baby potatoes and a fresh summer succotash, and you have yourself a backyard barbeque bonanza going on! If you’re a fan of baked beans, give these bbq baked beans a look. I love em!
Chuck Pot Roast Versus Chuck Tender
Sometimes you will come across a chuck tender in the grocery store. We have smoked this, and while very tender, it was drier than the chuck roast.
The chuck tender is very lean and as such, there isn’t much fat to render down to keep the meat moist.
The chuck tender was very flavorful and very tender. It did lend itself to being sliced versus being pulled apart.
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I did make some mean sliced meat sandwiches with it. I also retained the jus from the cook to pour over the meat, thereby adding some needed moisture.
My recommendation for using a tender is to cook it to a medium rare and slice it up. Smoking is viable (and it’s good!) but I would choose a chuck roast over a chuck tender when it comes to smoking.
How to Make The Perfect Slow-Cooker CHUCK ROAST // Carnivore Diet, Zero Carb, & Fall-Apart Tender
FAQ
What temp does chuck roast break down?
Does chuck roast get more tender the longer it cooks?
What temp does chuck roast shred?
How long does it take a roast to fall apart?
How to cook a chuck roast in the oven?
Preheat the oven to 375 degrees F (190 degrees C). Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chuck roast and cook for 3 to 4 minutes per side, until browned and cooked. Transfer the chuck roast to a baking dish and bake for 20 minutes until cooked. Serve hot.
What is a good internal temperature for Chuck Roast?
Chuck roast is fall apart tender, brisket is fattier and very tender, and round roast is more lean and easy to slice. What is the Proper Internal Temperature for Chuck Roast? If you prefer your roast medium rare, the internal temperature sh ould be 145°F.
What temperature should Chuck be cooked at?
Use a low temperature. Braise chuck at 300F to 325F, nothing higher. Higher temperatures end up increasing moisture loss and toughening the meat fibers, resulting in chewy and sinewy meat. Cook it for a long time. Because of the low temperature, the chuck needs at least 3-4 hours to break down, depending on the size of your roast. Be patient!
How long does a chuck roast take to cook?
Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for.