Ultimate BBQ Chuck Roast

“I’m that pit master who really isn’t a huge lover of brisket. Weird, I know, but I’m not 100% sold on it. It’s just so-so. So when I’m not making pulled pork or even smoked chicken, I’m all about smoked chuck roast. If you’re like me, you stock up on chuck roast when your local market has them on sale. Normally we make them in the oven, slow cooker, or Instant Pot. However, smoking them is truly magical! The flavor you get when smoking these on a Yoder Smokers YS640 is next level!”

INGREDIENTS

    MEAT
  • 4lb chuck roast, trimmed
  • 3 Tablespoons Duck Phat Garlic flavor
  • 4–6 Tablespoons Yoder AP Seasoning (or Original Chupacabra Rub)
  • 2 cups beef stock, divided
  • 1 12-ounce bottle of beer (wheat/stout/lager preferably. I used a Hefeweizen)
  • 1 large sweet onion, chopped
  • 3 Tablespoons tomato paste

    • GRAVY
  • 1/4 cup of water or stock
  • 2 Tablespoons of cornstarch

INSTRUCTIONS

Day Before Smoking

  1. Dry the chuck roast and rub all sides with the Duck Phat. Season all sides with the AP Seasoning. Pat the seasoning into the meat to ensure it sticks.
  2. Place a cooling rack in a rimmed baking sheet and place the coated chuck roast on top. Put the meat with baking sheet into the fridge overnight, uncovered.

Day of Smoking

  1. Remove the meat and baking tray from the fridge at least 1-2 hours prior to smoking. You want the meat to be at room temperature. Preheat the Yoder Smokers YS640 to 250F. Insert a meat probe into the meat.
  2. Open the lid of the smoker and place the meat directly onto the top rack. Place a foil tray directly below it on the other shelf. Close the lid. Take 1 cup of beef stock and place it into a spray bottle. You will want to spritz the beef every hour until it reaches an internal temperature of 165F.
  3. While the meat is smoking, mix together the remaining 1 cup of beef stock, beer and tomato paste. Whisk to combine.
  4. When the meat reaches 165F (about 3 hours), remove the foil tray from the smoker, add in the onions, and the stock/beer mixture. Remove the meat probe from the chuck roast (set it aside), place the meat into the foil tray, and tightly cover the foil tray. If desired, insert the meat probe into the foil and back into the meat but be sure that the hole in the foil is sealed as best as possible.
  5. Smoke until the internal temperature reaches 205-210F and is probe tender. Roughly 3-4 more hours. This means that the probe should go straight through the meat like butter. If it’s not super fall apart tender, place it back in the smoker for another 15-30 minutes.
  6. Remove from the smoker. Transfer the liquid into a pot to reduce to make a gravy* if desired. Be sure to keep the chuck roast covered tightly. Whisk together the slurry and bring the beef liquid in the pot to a boil. Pour in the slurry and whisk to combine. Cook until thickened. Taste for seasoning.
  7. Once the gravy is ready, uncover the beef and shred either with your hands (wearing heat safe gloves), meat claws, or 2 forks. Pour the gravy over the meat and toss to coat. *Note, if you’re not making a gravy, allow the meat to sit in the pan with the liquid for 30 minutes covered tightly before shredded.

*Gravy

One thing that makes this dish even more extra is the gravy. It’s as simple as:

  1. Bring the liquid from the pan to a boil. Add in a slurry of cornstarch and water and cook until seasoned.
  2. Taste for seasoning.
  3. Add this back to the shredded chuck roast and toss to combine.