Description
A smoky, tender chuck roast cooked low and slow on the pellet grill until perfectly shredable, with rich bark and juicy beef flavor that rivals brisket without the long cook time.
Ingredients
Scale
- 3.5 to 4 pound chuck roast
- 3 tablespoons beef rub
- Hickory or oak pellets
Instructions
- Trim large, hard fat from the chuck roast and pat dry.
- Season generously on all sides with beef rub, pressing it in well.
- Let rest at room temperature for 45 to 60 minutes.
- Preheat pellet grill to 250°F.
- Place roast directly on grill grates and smoke for 3 to 4 hours until bark sets and internal temperature reaches about 160°F.
- Wrap tightly in heavy-duty foil and return to the grill.
- Continue cooking for 1.5 to 2 hours until internal temperature reaches 205°F to 210°F and the roast is probe tender.
- Rest wrapped for 45 to 60 minutes.
- Shred and mix with reserved juices before serving.
Notes
Wrap once the bark is dark and juices are pooling to help push through the stall and retain moisture. Always cook to temperature rather than time. For extra moisture, add 1 cup beef broth and a packet of onion soup mix before sealing the foil. Store leftovers in the fridge up to 4 days or freeze up to 3 months with juices for best results.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Dinner
- Method: Pellet Grill
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg