Smoked Chuck Roast in the Pit Boss Pellet Smoker

Smoked Chuck Roast is still one of my favorite things to cook in the Pit Boss Pellet Smoker. It doesn't require a bunch of trimming like a brisket and it is still relatively affordable.
When smoking chuck roast I like to season it simply with salt, pepper, and celery seed.
Smoked chuck roast goes great with mashed potatoes and stewed carrots but it also goes great on sandwiches.
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[@ToddCBrown]

You are brave soul. Ran my Pit Boss vertical in the ran and turn pellets to cement in the auger. Fun times getting that taken apart.

[@michaelquillen2679]

I love a poor man's brisket! I've served this to many a guest and have made no bones about the fact that it was a chuck roast. I've never had anyone say it was better than brisket, but I've had those who said it was as good as some brisket they've had...and I have to agree as I've had a lot of so-so brisket. I' ve always done salt, pepper, garlic as a rub. Never considered celery seed...will give it a try. Thanks for the video!

[@billholland2076]

Glad to see you didn’t get rid of the Pit Boss, after all!

[@markshoemaker65]

Outstanding, that was just beautiful...thanks for the idea on tying off the roast 👍👍

[@geneharrison3246]

Thanks for the tip on tying the roast I didn't think of that it comes out much better

[@joeyleerobbins]

Got two chuck roasts about to go on the Rec Teq RT700 Bull at 250 right now! Cant wait to try this!!!!

[@toorealworld]

Cooking one this weekend. Yours came out looking so good. Following this recipe. Thanks for sharing wish me luck 🤞

[@chrisartman6168]

Very nice video! I just cooked on this afternoon on my Weber charcoal grill. I used kingsford charcoal and threw a few pieces of hickory and cherry on once I got it on the grill. I went with salt, pepper, and garlic seasoning. The roast was a bone in that came with the quarter of beef I purchased this past May. I never thought about the string around it. Great idea! I cooked it at 300 for about 2 1/2 hrs. It came out great. Have a great one!

[@WeekendWarriorBBQ]

You cant beat the flavor from charcoal and wood chucks. I'll bet that tasted awesome.

[@dadtrap]

I put my rub on before I tie it up. I use a salt,pepper and celery rub. Let it rest 24 hours before smoking it. One good tip you showed a while ago was putting it in as the smoker got started to get that blast of smoke in the beginning. Always watching out for great ideas

[@WeekendWarriorBBQ]

That’s a good tip and it works

[@dalemciver7118]

Wow That Looks Real Good Yum

[@jbnap3549]

Trying this just to make me one of the rueben sammichs! I got hungry as soon as I seen that amazing creation! 👏

[@mikebrazeal9421]

Amazing!

[@bryanb6129]

Awesome! Great job brother!!

[@WeekendWarriorBBQ]

Thank you

[@jaybooth4815]

Man that looks delicious Mike! That dry brine even changes the color of the chuck to a deep red. Great smoke ring too. Ruben on that marble rye sounded awesome! (I noticed you still had the PB pellet grill.) cheers brother!

[@fix-it-alljohn9837]

Looks delicious

[@daveclark1904]

Looks amazing, Nice bark and smoke ring for sure! I found some prime cross rib roasts at my local ranch direct shop. Local Colorado grass fed beef. 25$ for 3.5 pounds. Gonna cook it like a would do short rib or brisket. Thanks for the video!

[@SimplisticsBBQ]

You my friend are a legend, chuck roast Reuben 👍

[@bangmygears]

Omg, just watched this at work, now my stomach is rumbling 😭

[@johnladish8566]

Mike a winner as usual.. love the chuck roast Reuben. But I got to tell you.. I would not say no to a big plate of mashed potatoes smothered and onions great video thanks for another teaching moment

[@barrysampey1311]

Made it tonight, better than Brisket. With some smoked corn

[@southwest7977]

Giant Eagle. So close to my homeland. Land of the yinzers.

[@slideoff1]

Nice!

[@elmerfudd5266]

Your channel is off the chain!!! ✌😍

[@WeekendWarriorBBQ]

Thank you! Just out here having some fun :)

[@theditororeport2549]

Just made mine today. OMFG. Unbelievable I was ecstatic at how good this came out

[@Dutchipino]

Very nice… I made this last weekend and had leftovers for the week making pizzas out of it. Super delicious..

[@WeekendWarriorBBQ]

Now you are making me hungry! Smoked Chuck on a pizza sounds awesome.

[@CryptoSurfer]

Just FYI, the tacky surface on the meat after seasoning and setting in the fridge overnight which helps smoke stick to the meat is called a pellicle.

[@WeekendWarriorBBQ]

TY. It was trying to remember the technical term but I just couldn't get it out lol

[@HevyDuty2ok]

I did one low and slow last night. I got to say I only did mine to 174 degrees but it was dry and getting tough. I can't imagine what it would be at 200 degrees?

[@KyleenDrake]

That with bell peppers, onions and some broccoli sounds pretty good. I've some stew meat, pre-cut into bite size bits that's tough as nails I'm looking for something to do with. It's basically a cut up chuck roast.

[@CPLBSS88]

Chuck roast NEEDS low & slow, even if you boil/simmer or roast it in an oven, follow the same basic temp & time layed out here and it'll be tender as anything smoked... im a big fan of the smokes flavor though so that personally my fav cooking method.

[@martinraebel2733]

Good Video. Thanks. I have a different question. I like the covering over your patio area. How was that done? Kit, contractor, your own design?? I have a high sun area on our deck. This could definitely make our deck more usable.

[@WeekendWarriorBBQ]

Check out Toja Grids.

[@treydonan]

Can u smoke a 3.71 LB. Chuck roast overnight?

[@flaviomejia]

Could I use sesame seeds as a substitute for the celery seed?

[@WeekendWarriorBBQ]

I like sesame seeds but they wont have the same result.

[@flaviomejia]

@@WeekendWarriorBBQ gotcha. On my way to the store to get the celery seeds. Good looking out. Appreciate the videos and answers to my questions.

[@WeekendWarriorBBQ]

You’re welcome. I try to get to as many of them as I can

[@RossLager]

Why no water in the smoker? I have never used it without putting water in the bottom

[@WeekendWarriorBBQ]

Just so that I dont have to dump a bunch of greasy water out at the end of the cook.

[@robertwoods4457]

I don’t get even close to the smoke out the top stack you get. I have the pro series 4, 2. I get barely any smoke visible

[@kennethstraughter7070]

So you started with no water in the pan?

[@WeekendWarriorBBQ]

That is correct. You can certainly add water though.

[@ToddCBrown]

Was this dry? It looks dry.

[@billholland2076]

🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯

[@jerimiahh8431]

Looks dry. Is it not moist like a brisket?

[@WeekendWarriorBBQ]

The end cuts are always a little dry.

[@user-gn3hp5li4i]

That looks kinda dry?

[@michaelrau7003]

Too dry. Marinade your Meat overnight. 1/2 cup sugar,1/4 cup Salt, and 1/2 cup warm water. Dissolve your salt and sugar, put your meat in, and cover with water. This will make your roast so much moister.

[@StarrGod696]

Dude… what are you thinking? You’re not talking to a bunch of children.

[@MultiSassman]

WTF does that string do??????