Tender, juicy and a rich smoked flavor makes this smoked chuck roast a real treat! It is perfect for a crowd. Or, you can make it for just a few and enjoy the leftovers. So much easier to make than brisket and much less expensive. Smoked chuck is great for sandwiches, tacos, toppings for French fries, or a good old fashioned hot roast beef sandwich over mashed potatoes.
Preheat the smoker to 225°F. Add 1 cup beef broth to a spritzer and set aside.
In a small bowl, combine the salt, pepper and oregano. Using your hands, rub the seasoning mixture into the beef roast. Using kitchen twine, tie the beef roast around the circumference in 1-½ inch rows and crisscross the twine over the top and bottom.
Place the chuck roast on the smoker and maintain a smoker temperature between 225°F and 275°F. Smoke, spritzing the roast every hour with the broth, about 3 hours or until the roast's internal temperature reaches between 150 and 160°F and a nice bark has formed.
Meanwhile, slice the onion into medium-thick slices. Do not separate the rings. Arrange the onions in the bottom of a disposable aluminum roasting pan and pour the remaining broth into the pan.
Add the roast to pan and seal tightly with a heavy duty sheet of aluminum foil. Insert an instant read thermometer into the roast through the foil. Continue smoking 5 hours or until the internal temperature of the beef is about 200°F and there is no resistance when a fork inserted into the roast is twisted.
Vent open the foil covered pan and release the steam. Reseal the pan and let the roast stand 30 minutes to 1 hour.
Place roast on a carving board and shred it using two forks or your hands. Discard any tough connective tissue. Slice only what you plan on serving.
Pile shredded beef on top of buns and drizzle with a little juice. Serve with a bowl of au jus for dipping. Top with your choice of toppings.
Barbecue sauce, horseradish cream sauce, au jus, raw or sautéed onions, pickles, pickled peppers, and coleslaw.
Storing and Reheating
Leftover roast can be wrapped in foil and refrigerated for up to 1 week. Reheat the roast in the foil in a 275°F oven for about 1 hour or until heated through.
A 3 pound boneless beef chuck roast will yield about 2 to 2-½ pounds of smoked chuck roast.