Chuck Roast on a Pellet Grill

The fact is that smoked brisket is the king when it comes to barbecued beef, except that beef chuck roast is an excellent alternative, which brings us to this guide on chuck roast on a pellet grill.

It is an affordable substitute, and when cooked low and slow, beef chuck just becomes literal gold.

Get ready to taste some perfect, flawless BBQ beef with this chuck roast on pellet grill recipe.

Chuck Roast on a Pellet Grill

You have just two options if you are craving a finger-licking chuck roast.

Both methods will result in a succulent and delicious beef roast, but one will yield shredded beef to create the best barbecue sandwich.

Chuck Roast

Chuck roast is gotten from the shoulder part of the steer, and yield cuts are known for their deep, rich beefiness.

This area includes the chuck roast, the blade roast, the cross-rib roast, the 7-bone chuck roast, and the multiple steak cuts.

People always think of pot roasts whenever they think of chuck roasts. The truth is that the two are synonymous and will most likely remain that way.

Plus, this cut is an excellent option for low and slow smoking thanks to the fact that it is often braised.

Where to Buy a Chuck Roast

Luckily, chuck roast happens to be one of the easiest cuts of beef to find.

Given that it is essentially the same cut as pot roast, it is available at basic grocery stores, and your favorite butcher shop or big box stores such as Sam’s Club and Costco carry chuck roast.

The grades also go in this ascending order, just like any cut of beef: Select, Choice, and Prime.

Choice is the lowest grade, and that is what most of us will be buying at our local grocery store.

However, you can find Select or Prime in specialty grocers and Costco.

Higher grades of meat come with better flavor and tenderness, but in the case of chuck roast, a choice-grade cut is perfectly suitable for smoking.

Chuck Roast on a Pellet Grill

Personally, the chuck roast is one of my go-to cuts of beef on the pellet grill. It is certainly rich and finger-licking.

You can just shred and serve this chuck roast on a pellet grill as it is or in sandwiches. It is mouth-watering.

  • Course: Main Course
  • Cuisine: American BBQ
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours, 15 minutes
  • Servings: 6 people
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Equipment

  • Pellet grill

Ingredients

  • 1 chuck roast (around 3 to 4 pounds)
  • ½ cup of beef broth (for aluminum foil, optional)
  • ¼ cup of apple cider vinegar (for spritzing)
  • 1 ½ tablespoons of yellow mustard or hot sauce
  • Pink butcher paper or aluminum foil

Rub

  • ¼ teaspoon of allspice
  • 1 ½ tablespoons of kosher salt
  • ½ tablespoon of chili powder
  • ½ tablespoon of granulated onion
  • ½ tablespoon of black pepper
  • ½ tablespoon of granulated garlic

Laid-Out Instructions

  • First, allow the chuck roast to sit at room temperature for 35 to 45 minutes before you place it on your grill or smoker.
  • Then, proceed to preheat your pellet grill to 250 degrees Fahrenheit and apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast.
  • After that, combine the rub ingredients and apply them evenly to the roast, place it on your grill, close the lid, and cook for 2 hours.
  • That being done, you will notice a nice bark forming on the meat and also some dry spots. This means that it is time to spray the meat with a little liquid.
  • Add ¼ cup of apple cider vinegar with ¼ cup of water, then place it into a clean spray bottle and spritz or mist the meat. Make sure that you do this every 30 minutes until it is time to wrap.

Butcher Paper Option

  • Immediately after the meat reaches an internal temp of 165 degrees F, you know it’s time to wrap it.
  • Make sure you remove the roast from the grill and place it on a large piece of pink butcher paper.
  • Then, you are to increase your grill’s temperature to 300 degrees.
  • Now, wrap the roast and return it to your pellet grill for an extra 2 hours, or until it reaches an internal temperature of 200 degrees Fahrenheit.

Aluminum Foil or Steaming Option

  • You are to heat the beef broth before wrapping. Make sure you do not add cold or room-temperature broth to the chuck roast. Ensure that the broth is at the same temperature as the roast. The goal here is to maintain the temp of the chuck roast, not reduce it. You can also heat the broth on a side burner, microwave, or stovetop.
  • Just tear off a large sheet of foil, place the roast in the center, and curve the foil’s sides upward, then slowly pour ½ cup of broth around the edges of the chuck roast carefully, finish the wrapping, and put it back onto your grill for an extra 2 hours or until it reaches doneness.
  • Immediately after cooking, remove your chuck roast from the grill, wrap it in towels, and allow the meat to rest for an hour before you carve or shred it.
  • With thick kitchen towels, you can place your chuck roast in a clean cooler to keep it warm if your gathering is several hours away and your meat is done.
  • Now, before serving, you are to unwrap it, then proceed to slice or shred it and serve.
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Serving Suggestions

  • You can pair your smoked chuck roast with any of your favorite cookout side dishes.
  • You have the option of trying a simple green salad or some roasted vegetables for a lighter meal.
  • Or, proceed to create a larger feast with corn on the cob, mac and cheese, potato salad, and copycat Texas roadhouse rolls.
  • And you can use them for sandwiches and top them with cheese sauce or a spicy spread if you end up with leftovers.

Storage and Freezing

You can store your leftovers in a tightly sealed container for up to 3 days in the refrigerator.

And, to reheat your delicious chuck roast, I strongly suggest that you do it in the microwave in small increments until they are all heated through.

You can also freeze your smoked chuck roast, and it will last for up to 6 months if it is tightly wrapped and placed in a tightly covered container. And, when you are ready to eat, defrost the beef in the refrigerator overnight. Proceed to reheat slowly in the microwave or oven on low heat, given that too much heat will toughen the roast.

Frequently Asked Questions about this Recipe

Do I Have To Wrap The Meat In Butcher Paper?

Well, the truth is that you don’t have to wrap the meat in butcher paper, but if you are interested in speeding up the cooking process, then this is the best way to do so.

In addition, it also helps keep the meat from drying out during the stall period.

Some people prefer to use aluminum foil, but butcher paper allows the meat to breathe.

Is a Traeger A Smoker or a Grill?

A Traeger is both a grill and a smoker. It can grill at high temps or smoke at low temperatures, which in turn makes it an extremely versatile machine.

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Final Thoughts

Make sure you follow the manufacturer’s instructions to season, prep, and preheat your pellet grill.

Keep in mind that smoking meat is not an exact science. The time it takes will be determined by several factors, including the smoker and the type of grill used the temp outdoors, and several other elements.

You can also make or buy the BBQ rub ahead of time; that way, it will be ready when you are.

That being said, this will be the wrap-up of this guide on chuck roast on a pellet grill.

Chuck Roast on a Pellet Grill

Chuck Roast on a Pellet Grill

Yield: 6
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

The fact is that smoked brisket is the king when it comes to barbecued beef, except that beef chuck roast is an excellent alternative, which brings us to this guide on chuck roast on a pellet grill.

Ingredients

  • 1 chuck roast (around 3 to 4 pounds)
  • ½ cup of beef broth (for aluminum foil, optional)
  • ¼ cup of apple cider vinegar (for spritzing)
  • 1 ½ tablespoons of yellow mustard or hot sauce
  • Pink butcher paper or aluminum foil

Rub

  • ¼ teaspoon of allspice
  • 1 ½ tablespoons of kosher salt
  • ½ tablespoon of chili powder
  • ½ tablespoon of granulated onion
  • ½ tablespoon of black pepper
  • ½ tablespoon of granulated garlic

Instructions

  1. First, allow the chuck roast to sit at room temperature for 35 to 45 minutes before you place it on your grill or smoker.
  2. Then, proceed to preheat your pellet grill to 250 degrees Fahrenheit and apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast.
  3. After that, combine the rub ingredients and apply them evenly to the roast, place it on your grill, close the lid, and cook for 2 hours.
  4. That being done, you will notice a nice bark forming on the meat and also some dry spots. This means that it is time to spray the meat with a little liquid.
  5. Add ¼ cup of apple cider vinegar with ¼ cup of water, then place it into a clean spray bottle and spritz or mist the meat. Make sure that you do this every 30 minutes until it is time to wrap.

Butcher Paper Option

  1. Immediately after the meat reaches an internal temp of 165 degrees F, you know it’s time to wrap it.
  2. Make sure you remove the roast from the grill and place it on a large piece of pink butcher paper.
  3. Then, you are to increase your grill’s temperature to 300 degrees.
  4. Now, wrap the roast and return it to your pellet grill for an extra 2 hours, or until it reaches an internal temperature of 200 degrees Fahrenheit.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 1093mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 4g

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