Smoked low and slow with cherry wood pellets, wrapped in butcher paper, and finished Texas-style for that tender, sliceable barky goodness.
This cook started as an experiment: treat a chuck roast like a brisket and see what happens. The result? Deep smoke flavor, a beautiful bark, and tender slices that made the whole house smell like BBQ heaven. Cooked on a wood pellet grill using cherry wood pellets, this chuck roast went through a classic two-phase brisket method—unwrapped then wrapped—and delivered all the flavor without the price tag or long wait. Lawry’s seasoned salt was the secret weapon in the rub, adding just the right savory kick.
Ingredients:
3–4 lb chuck roast
1 tbsp olive oil
2 tsp kosher salt
2 tsp restaurant grind black pepper
1.5 tsp Lawry’s Seasoned Salt
(Optional at wrap stage): 2 tbsp beef tallow or 2 tbsp unsalted butter
Rolls and Sweet Baby Ray’s BBQ Sauce (optional, for serving)
Instructions:
Prep the Meat:
Rub the chuck roast with olive oil, then generously season all sides with kosher salt, black pepper, and Lawry’s seasoned salt. Let it rest at room temperature while you preheat the grill.
Preheat the Smoker:
Set your Pit Boss wood pellet grill to 250°F using cherry wood pellets for a mild, sweet smoke flavor.
Smoke the Pork:
Place the roast directly on the grill grates. Close the lid and don’t peek for at least 3 hours. Let it soak up the smoke and build a bark.
Wrap at the Stall:
Once the internal temp hits about 160°F (around 3 hours in), wrap the roast tightly in butcher paper. This is a great time to add beef tallow or butter on top before wrapping, to enhance richness and help push through the stall.
Cook to Finish:
Continue cooking until the roast hits 200–205°F internal temperature. During the stall phase (usually 160–180°F), gradually increase the grill temp up to 350°F to keep things moving. This took another 4 hours - total cook time about 7 hours for a nearly four pound chuck roast.
Rest:
Once it hits temp and feels probe-tender, pull it from the grill. Let it rest for at least 1–2 hours in a cooler or wrapped in towels for juices to redistribute.
Slice and Serve :
Unwrap and slice against the grain, just like brisket. Serve with your favorite BBQ sides or pile it onto a sandwich.
Pro Tip: Choose the right cut - look for a chuck roast with good marbling. It won’t be as thick as a brisket flat, but fat equals flavor and tenderness.
Big brisket flavor, backyard budget, and bold results—this smoked chuck roast proves you don’t need a whole packer to serve up serious BBQ.