At a glance
Season a thick chuck roast with salt, pepper and garlic and smoke it indirect on a kamado at 275°F for 3 to 4 hours, until the bark sets at about 165°F. Then cover it in a pan with onions, broth and butter and cook it until it is probe tender at 203°F to 205°F. Rest it, then shred it with the juices.
Chuck roast is often called poor man's brisket. It has the same rich, beefy flavor and plenty of marbling, but it cooks in a fraction of the time and costs far less. On a kamado, a few hours of smoke builds a brisket style bark, and a covered braise at the end turns it into tender pulled beef that is perfect for sandwiches, tacos and nachos.
Choosing a chuck roast
Look for a roast at least 2 inches thick with plenty of white marbling running through the meat. Chuck eye roasts and chuck rolls are ideal. Thin, lean pot roasts tend to dry out. If you want to slice beef rather than pull it, our sirloin tip roast is a better choice.
Why braise at the end?
Chuck is full of connective tissue that needs moisture and time to melt. Smoking uncovered gives you bark and flavor, and finishing in a covered pan with broth and onions makes it tender and juicy and gives you a rich jus. The kamado holds temperature so well that the whole cook needs almost no attention. Our kamado beef ribs use the same setup.
Recipe
Kamado Chuck Roast
- Prep
- 15 min
- Cook
- 7 hr
- Rest
- 30 min
- Total
- 7 hr 45 min
- Makes
- 6 to 8 servings
- Kamado at 275°F (135°C), indirect
- Cover in a pan at about 165°F (74°C)
- Probe tender at about 203°F to 205°F (95°C to 96°C)
Ingredients
Beef
- 1 chuck roast, 3 to 4 lb (1.4 to 1.8 kg), at least 2 inches (5 cm) thick
- 1 tbsp Worcestershire sauce or olive oil, as a binder
Rub
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Braise
- 1 onion, sliced
- 1 cup (240 ml) beef broth
- 2 tbsp butter
Equipment
- Kamado grill with heat deflector
- Foil pan and foil
- Probe thermometer
- A chunk or two of oak or hickory
Method
- Coat the chuck roast with the binder and season all over with the rub.
- Set up the kamado for indirect cooking with the heat deflector, add the wood and stabilize at 275°F (135°C).
- Smoke the roast on the grate for about 3 to 4 hours, until the bark is set and it reaches about 165°F (74°C).
- Put the onion, broth and butter in a foil pan, add the roast and cover tightly with foil.
- Return to the kamado and cook for another 2 1/2 to 3 hours, until it reaches 203°F to 205°F (95°C to 96°C) and a probe slides in like butter.
- Rest, covered, for 30 minutes.
- Shred with two forks and toss with the onions and pan juices.
Notes
- Look for a thick, well marbled chuck roast. Thin roasts dry out before they turn tender.
- Strain and skim the pan juices to serve as a dipping jus.
Serving ideas
- Piled on rolls with the jus for dipping, like our French dip.
- In tacos with pickled onions and salsa.
- Over mashed potatoes with the onions and gravy.
Frequently asked questions
How long does a chuck roast take on a kamado?
About 6 to 7 hours at 275°F for a 3 to 4 lb roast, including the covered braise, plus 30 minutes of resting.
Can I slice smoked chuck roast?
Yes. Pull it at about 195°F and slice it thick. It will be tender but still hold together.
Why is my chuck roast tough?
It has not cooked long enough. Keep it covered and cooking until a probe slides in with no resistance.