Smoked Beef Chuck Roast

Instructions

1. Prepare the meat
   Remove the chuck roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. Pat dry with paper towels. Brush the entire roast with 2 tablespoons of olive oil and the Worcestershire sauce, ensuring all sides are coated.
2. Create the dry rub
   In a medium bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, mustard powder, and cayenne pepper (if using). Mix thoroughly until well combined.
3. Season the roast
   Apply the dry rub mixture generously over the entire surface of the chuck roast, pressing it in to ensure it adheres. Make sure to cover all sides including the ends. Let the seasoned roast rest for 30 minutes to allow the rub to penetrate the meat.
4. Prepare the smoker
   Preheat your smoker to 225°F (107°C). Add your choice of wood chips or chunks (hickory, oak, or mesquite work well with beef) according to your smoker's instructions. Fill a water pan if your smoker has one.
5. Smoke the chuck roast
   Place the seasoned chuck roast directly on the smoker grates, fat side up. Insert a meat thermometer into the thickest part of the roast if using. Close the smoker and maintain a consistent temperature of 225°F throughout the cooking process.
6. Monitor and mist
   After 3 hours, begin spritzing the roast every 45 minutes with beef broth to keep the exterior moist. Continue smoking until the internal temperature reaches 165°F (74°C), approximately 5-6 hours depending on the size of your roast.
7. Wrap and finish cooking
   Once the roast reaches 165°F, remove it from the smoker. Place it on a large sheet of heavy-duty aluminum foil, add 1/2 cup of beef broth, and wrap tightly. Return to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C), approximately 2-3 more hours.
8. Rest and serve
   Remove the wrapped roast from the smoker and let it rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat. Unwrap, slice against the grain, and serve with the accumulated juices.