Bobby's Smoked Chuck Roast

4.8
(12)

Bobby's smoked chuck roast includes a burnt-end option.

6
6
6
6
Prep Time:
10 mins
Cook Time:
6 hrs 30 mins
Additional Time:
20 mins
Total Time:
7 hrs
Servings:
12
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon Montreal steak seasoning

  • 1 (3 pound) chuck roast, or more to taste

  • ½ cup barbecue sauce

  • ¼ cup brown sugar

Directions

  1. Preheat a smoker to 275 degrees F (135 degrees C) according to manufacturer's directions.

  2. Combine salt, black pepper, garlic powder, and steak seasoning in a bowl; rub evenly over roast. Place roast in a baking pan.

  3. Cook roast in the smoker until reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil; continue smoking until reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.

  4. Remove roast from smoker; let sit for 20 minutes. Leave smoker on.

  5. Cut roast into cubes; return to the baking dish. Add barbecue sauce and brown sugar; stir to coat.

  6. Smoke for 1 1/2 to 2 hours more.

Nutrition Facts (per serving)

209 Calories
13g Fat
9g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 209
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 961mg 42%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 13g 27%
Vitamin C 0mg 0%
Calcium 20mg 2%
Iron 2mg 10%
Potassium 162mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.