| Prep Time | Cook Time | Servings | Difficulty |
| 20 min | 6 – 7 hours | 6 – 8 people | Medium |
Hey folks! Chef Steve here, and today we’re diving deep into the world of Smoked Beef Ribs, but with a twist! We’re transforming a humble cut into pure smoky gold with this tender chuck roast on a pellet grill recipe. If you’ve ever wanted to experience melt-in-your-mouth, rich beefy flavor, then this one’s for you. Whether you’re a backyard pitmaster or just getting started, I’ll walk you through how to cook a chuck roast on a pellet grill the easy way. Let’s fire it up!
Why Make Tender Chuck Roast on a Pellet Grill?
Chuck roast is often overlooked compared to brisket or ribs, but when slow-smoked right, it turns into a beefy masterpiece! Here’s why this smoked chuck roast should be on your weekend grilling list:
- Affordable & Flavorful: Chuck roast is cheaper than brisket but packed with marbling and rich beefy flavor.
- Pellet Grill Perfection: Pellet grills give you that steady low-and-slow heat that makes the meat tender and juicy.
- Smoked Beef Ribs Vibes: You get the deep, smoky essence reminiscent of beef ribs without the long brisket wait.
- Beginner-Friendly: With a few pellet grill tips, even first-timers can nail this recipe.
Ingredients for Tender Chuck Roast on a Pellet Grill
- 1 (3 – 4 lb) chuck roast
- 2 tbsp yellow mustard (binder)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 cup beef broth (for spritzing and wrapping)
- Heavy-duty aluminum foil or butcher paper
Instructions
- Preheat Your Pellet Grill: Set your pellet grill to 225°F. Use oak, hickory, or mesquite pellets for a bold smoky flavor.
- Trim and Bind: Trim any excess fat from the chuck roast. Rub the entire surface with yellow mustard to act as a binder.
- Apply Dry Rub: In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and cayenne. Generously coat all sides of the roast.
- Smoke It Low and Slow: Place the chuck roast directly on the grill grates. Smoke for about 3 hours, or until the internal temperature reaches 160°F.
- Spritz Occasionally: Every hour after the first 2 hours, lightly spritz the meat with beef broth to keep it moist and enhance the bark.
- Wrap and Continue Cooking: Once it hits 160°F, wrap the roast tightly in foil or butcher paper. Return it to the grill and continue cooking until it hits 203°F internal temp (around 3 more hours).
- Rest and Slice: Let the roast rest, wrapped, for at least 45 minutes in a cooler or warm oven. Then unwrap, slice or shred, and serve hot!
Chef Steve Tips for Making This Recipe
– Don’t Rush It: Like with any slow-cooked chuck roast, low and slow is the name of the game
– Temperature Matters: Always use a meat thermometer. Chuck roast is only tender after reaching that magic 203°F mark.
– Get That Bark: Avoid wrapping too early. Let a nice bark form on the outside first for texture and smoky depth.
– Rest Well: Resting is crucial for juice redistribution. Don’t skip it!
– Want Ribs Flavor? Add a touch of brown sugar to your rub to mimic that sweet-savory profile of smoked beef ribs.
Sauces and Serving Ideas
This tender chuck roast stands tall on its own, but here are a few ways to jazz it up:
- Sauces: Classic BBQ sauce, creamy horseradish sauce, or a smoky au jus.
- Serve With: Roasted garlic mashed potatoes, smoked mac and cheese, grilled corn, or even on a toasted brioche bun as a sandwich.
- Leftovers: Use in tacos, beef hash, or stir into beef chili the next day!
Nutrition
(Per serving, approx. values)
| Calories: | 420 |
|---|---|
| Protein: | 37g |
| Fat: | 29g |
| Carbohydrates: | 3g |
| Sugar: | 1g |
| Sodium: | 520mg |
Final Thoughts from Chef Steve
So there you have it, folks! A backyard classic inspired by smoked beef ribs but made easy with a beautiful, juicy chuck roast on your pellet grill. This is the kind of meal that gets the whole neighborhood peeking over your fence. Until next time, grill bold, smoke smart, and eat well!
FAQs
1- Can I use this recipe for other cuts?
Yes! While chuck roast is ideal, you can use brisket point or short ribs with similar methods for that smoked beef ribs flavor.
2-What if I don’t have a pellet grill?
You can adapt this chuck roast recipe to any smoker, even an oven with wood chips, though the flavor might vary slightly.
3- How long does it take to cook a chuck roast on a pellet grill?
Expect a total cook time of 6 to 7 hours, depending on your grill’s consistency and the meat’s thickness.
4- Do I need to wrap the roast?
Wrapping is recommended once the roast hits 160°F internal temp. It helps push it through the “stall” and retains moisture.
5- What’s the best wood pellet for this recipe?
Oak and hickory are great for bold flavor. For a sweeter profile, mix in cherry or applewood.
6- How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days, or freeze for up to 2 months. Reheat gently with added broth for best results.
