SMOKED BEEF CHUCK (Better & Easier than Brisket?)

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: brisket

Pork shoulder is often less expensive and offers a similar texture.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika provides color without the smoke flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still suitable for high heat.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce calories and is often cheaper.

Set the far left burner of the grill to medium low and remove the grill grate.

Place the smoker box with soaked chips directly onto the flavorizer bars or directly on the grill grates over the heat.

Close the grill lid and allow to pre-heat for about 20 minutes.

Coat all sides of the beef in kosher salt and pepper.

Load the beef onto the right side of the grill (no heat under them).

Add more chips to the smoker box, close the grill lid, and lower the heat under the chips to low.

Maintain the internal temperature of the grill at 250-275°F (120-135°C) for the next 3-4 hours, checking and topping off the wood chips every 30 minutes.

After 90 minutes-2 hours of smoking, flip the beef to the second side and continue smoking, changing out chips every 30 minutes.

After about 4 hours of total smoke time, or when the internal temperature reaches 145-150°F (65°C), remove from the smoker.

Wrap the beef in foil and return to the grill, removing the smoker box and turning down the heat as low as it will go.

Keep the internal temperature of the grill/smoker at 225°F (110°C) for the next 3-4 hours until the internal temperature reads 205-210°F (96-99°C).

Unwrap the beef and cook in a 225°F (110°C) oven for 30 minutes to set the outside and get the crusty bark.

Tent with foil and allow to rest for at least 20 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level: