It’s easy to cook beef this way. This chuck roast is perfectly smoked, and the garlic and herb butter rub makes the tastiest bark. The perfect meal for any occasion any time of the year!.
We had southern-style pot roast, roasted green beans, and creamed potatoes every week when we were kids. You just cant beat a good Sunday pot roast. Traditionally, pot roast is made in the crockpot or in the oven. But have you ever made a smoked chuck roast? Its now my “go-to” method.
Like this slow-smoked pork loin, this smoked prime rib, and this whole smoked chicken, smoking a chuck roast is simple, cheap, and doesn’t take much time to prepare. And the smoker does all the hard work smoking it low and slow.
Youre going to love the juicy and tender meat. And it has one of the most flavorful crusts that is formed during the smoking process. Since the smoker is already going, you might as well smoke some sides to go with the main dish! These smoked garlic potatoes, smoked green beans with bacon, and smoked macaroni and cheese go really well together!
Smoking a beef roast may seem intimidating but it’s actually quite simple and yields incredibly delicious results. With just a few basic steps you can have a mouthwatering smoked roast beef ready for your next gathering or Sunday supper. In this article, we’ll walk through everything you need to know to smoke a 3 pound beef roast, from choosing the right cut to determining the ideal smoke time.
Selecting the Right Cut of Beef
When it comes to smoking beef roasts leaner cuts from the round or chuck tend to work best. Some top options include
- Eye of round roast
- Top round roast
- Bottom round roast
- Chuck roast
These cuts have great beefy flavor and tend to stay nice and moist during the low, slow smoking process. A 3 pound roast will feed about 6 to 8 people.
For best results, choose a roast that is evenly shaped. Irregular shapes can lead to uneven cooking. Also, inspect the meat and trim off any large pieces of fat, as they can make the roast greasy.
Choosing Your Wood Chips
The type of wood you use to smoke the beef will impart different flavor nuances. Here are some top options:
- Hickory – robust, bacon-like flavor
- Mesquite – intense smoky flavor
- Apple – mild, sweet fruitwood smoke
- Cherry – slightly sweet, fruity smoke
Many pitmasters recommend a blend of hickory and apple or cherry for beef. The hickory gives you that classic barbecue smoke while the fruitwoods balance it out with subtle sweetness.
Soak your wood chips for at least 30 minutes before smoking so they burn slowly and give off more smoke.
Prepping the Roast
Before firing up the smoker, you’ll want to prep the meat:
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Trim excess fat. Use a sharp knife to trim off any large fatty areas. Leave a thin layer of fat to help keep the roast moist.
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Apply a rub. For flavorful bark, coat the roast all over with a dry rub. Use peppery blends or create your own mix of spices like garlic powder, onion powder, paprika, salt, brown sugar, and mustard powder.
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Let sit at room temperature. After applying the rub, let the meat rest for 30-60 minutes to allow it to absorb the flavors.
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Insert a meat probe. Use a digital meat thermometer with a probe to monitor the internal temperature. Insert it into the thickest part of the roast, avoiding bone and fat.
Now the roast is ready to meet the smoker!
Setting Up Your Smoker
If you have an electric, pellet, or charcoal smoker, follow these tips:
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Fill the wood chip box. Use soaked wood chips, chunks, or pellets. Try a blend of hickory and apple.
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Maintain temperature of 225-250°F. This low, slow heat is ideal for tender, smoky roasts.
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Place drip pan underneath. This will catch juices for making au jus.
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Set roast on the grate. If your smoker has multiple grates, use the middle one.
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Keep an oven thermometer inside. Double check the accuracy of your smoker’s temperature.
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Resist peeking! Only open to spritz, if desired, and check temp.
Now we’re ready to smoke!
Determining Cook Time
So how long should you smoke a 3 pound beef roast? The general rule of thumb is:
Smoke the roast for 30-35 minutes per pound
For a 3 pound roast, that equals about 1 1/2 to 2 hours of total smoke time.
However, you ultimately want to cook the meat to a specific internal temperature rather than relying on time alone. This is where the meat probe comes in handy!
Checking Temperature & Doneness
Ideally, you want to smoke the beef roast until it reaches an internal temperature of:
- 135°F for medium rare
- 140°F for medium
- 150°F for medium well
For a tender, juicy roast, medium rare to medium is recommended.
When the probe hits the target temp, remove the roast from the smoker. Remember, the internal temperature will continue rising a bit during the rest time.
Letting It Rest
This last step is crucial for maximizing juiciness! Let the roast rest 20-30 minutes tented loosely with foil. The internal temperature will climb about 5 degrees during this time.
As the proteins relax, the juices will redistribute throughout the meat. Skipping this rest time can result in a dry roast.
Once adequately rested, slice the roast against the grain for tender portions. Now it’s ready to serve and impress your guests!
Tips for Perfectly Smoked Beef Roast
Follow these tips and tricks for smoking beef roast like a pro:
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Pick a uniform roast. Irregular shapes lead to uneven cooking. Go for consistency.
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Trim fat pre-smoke. Leave 1⁄4 inch fat to help keep the meat moist.
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Apply rub pre-smoke. Coating the meat amplifies bark formation.
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Use a meat probe. It eliminates guesswork and prevents overcooking.
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Maintain steady heat. Fluctuating temps increase cook time and dryness.
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Go low and slow. The 225-250°F range gives the collagen time to break down into mouthwatering moistness.
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Avoid peeking. Opening the smoker frequently drops the temperature.
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Let it rest. Never skip this step! Resting allows juices to redistribute so meat stays juicy.
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Slice against the grain. Cutting perpendicular to muscle fibers yields tender bites.
Troubleshooting Your Smoked Roast
Even seasoned pitmasters encounter the occasional smoking mishap. Here are some common issues and solutions:
Problem: Roast took way longer than expected to reach target temp.
Solution: The smoker temperature dropped. Maintain a consistent 225-250°F.
Problem: Roast looks done but temp is lower than expected.
Solution: The probe slipped into a fatty area. Check it’s in the meatiest part.
Problem: Outside is burnt but inside is raw.
Solution: Temp was too high. Lower heat to 225-250°F.
Problem: Roast is dried out and tough.
Solution: Meat was overcooked. Stick to med rare to medium temps.
Smoking meat does involve some trial and error. Take notes each time on cook time, temp, adjustments made, etc. You’ll be churning out perfect roasts in no time!
Recipes and Serving Ideas for Smoked Roast Beef
Once you’ve mastered the smoking process, it’s time to dig in! Smoked roast beef is extremely versatile. Here are some stellar ways to put it to use:
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Sandwiches – Slice it thin for incredible roast beef sandwiches. Melty provolone and a slather of horseradish mayo take them over the top.
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Salads – Chilled, sliced roast beef makes the perfect protein-packed topper for salad greens.
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Eggs Benedict – Fancy up your breakfast with slices of smoked beef round over poached eggs and English muffins.
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Quesadillas – Dice or shred the meat and stuff it into quesadillas with pepper jack, caramelized onions, and peppers.
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Pasta dishes – Toss shredded roast beef with tomato sauce and pasta for a quick, satisfying meal.
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Nachos – Pile pieces of smoked beef onto cheesy nachos along with your favorite fixings.
The possibilities are endless! With the steps above, you can now smoke a perfect 3 pound beef roast along with creative ways to use the leftovers.
Step-by-Step Recipe Instructions
Step 1: Prepare the smoker accordingly and pre-heat to 225°F.
Step 2: Cover the meat with 3 tablespoons of the garlic herb compound butter.
Step 3: Next, evenly apply 2 tablespoons of house seasoning dry rub onto all sides of the meat.
Step 4: Place the meat directly on the smoker rack. Close the smoker lid and let it smoke low and slow.
Step 5: Put a digital thermometer in an angle into the side of the meat about two hours into the smoke. Make sure it reaches the middle. Close the lid and continue to the let the meat smoke.
Step 6: Continue to smoke until the internal temperature of the meat reaches 160°F. Remove the smoked chuck roast from the smoker and double wrap it in aluminum foil.
Step 7: Place the wrapped meat back on the smoker and close the lid. When the internal thermometer reaches 190°F, remove the chuck roast from the smoker.
Step 8: Put the smoked chuck roast on a cutting board and let it rest for 10 minutes. Then cut it into pieces. Pour the remaining juice from the aluminum foil over the sliced beef and serve.
The cooking time for smoking a roast depends on the size of the meat. Use an internal thermometer probe to monitor the temperature of the meat. When smoking chuck roast, don’t worry about how long it has been smoking; instead, look at how hot the meat is inside. As a general rule, it takes about two hours per pound at 225°F fire temperature.
Keep the internal temperature of your smoker between 225°F and 250°F. Slowly smoking it allows the fat to slowly render while the low heat breaks down the connective tissues. If you smoke meat too quickly at too high of a temperature, it will be tough and chewy.
190°F should be reached inside the chuck roast if you plan to cut it after it’s done. To shred, smoke it until the internal temperature of the meat reaches 210°F.
- Getting Past The Stall: When smoking a chuck roast, you might run into a stall, just like when smoking a brisket. These are the most effective and best ways to fight the stall on any big piece of meat. This is also how I make this recipe for smoked burnt ends.
- Types of Wood: A roast tastes great when smoked over oak, hickory, or pecan wood.
- Resting Period: The meat’s internal temperature can rise by 10 degrees during the resting period. That’s why I take it out when it reaches 190°F, so that it’s done at around 200°F when it’s done.
- Getting Through the Fibers: Always cut meat against the grain to get through the fibers. This helps make the meat more tender.
- Putting leftovers in a container with a lid and putting it in the fridge for two to three days
- For the best results, put the leftover meat in a dish that can go in the oven with 3–4 tablespoons of beef broth and heat it in a 250°F oven until it’s warm.
Ingredients You’ll Need
- Chuck Roast: Chuck roast is a tougher cut of meat, even though it has a lot of marbling. When you smoke it slowly and low, the muscle fibers break down, making it very tender, flavorful, and juicy.
- Salt, pepper, and garlic powder are what I use to make a dry rub for cooking at home. This recipe makes a lot and can be saved and used again. It will stick to the meat better and taste better if you use coarse salt and pepper. Sea salt or Himalayan salt salt work well. Garlic powder helps add depth of flavor.
- When you mix unsalted butter with fresh garlic cloves, chopped rosemary, salt, and pepper, you get garlic compound butter. This forms the most flavorful crust during the smoking process.
Be sure to see the recipe card below for the full ingredients list & instructions!
- How to Make It Taste Better: To make this recipe taste better, season the roast, wrap it in Saran wrap, and put it in the fridge for 24 hours before smoking.
- Binding with Twine: Using twine to tie the meat together can help it keep its shape while it smokes. If you do this, tie the chuck roast down with one to two pieces of twine around its outside. Then, take 4 pieces of twine and tie them around the beef every 2 inches.
- Fill a spray bottle that isn’t full with beef stock and add extra water. Spray three to four squirts of it on the roast every hour until you wrap it to keep it fresh.
Easier Than Brisket? Smoked Chuck Roast Recipe
FAQ
How long does it take to smoke a 3lb roast?
How long to cook a 3 lb roast at 225?
How long does it take to smoke 3 pounds of beef?
What temperature do you pull a beef roast off the smoker?
How long does it take to smoke a 3 pound roast?
When we are making roast beef we are cooking the beef to a Medium Rare temperature of 130-135F. A rough rule of thumb is that in order to reach Medium Rare it takes about an hour per pound to smoke beef roasts at 225F. This means it will take about three hours to smoke a 3 pound beef roast.
How long should you smoke a beef roast?
The cooking time for smoking a beef roast varies depending on the cut of meat and the weight of the beef roast. As a general rule of thumb, you should smoke a beef roast at 225°F for about 1 hour per pound of meat. For example, if you have a 3-pound beef roast, you should smoke it for approximately 3 hours.
How long do you smoke a rib roast?
Smoke the beef roast at 200f for 1 hour. After 1 hour, increase the smoker temperature to 250f. Smoke the roast for 2 hours, or until it reaches an internal temperature of your preferred doneness; rare = 135°F, medium rare = 145°F, medium = 155°F, well done = 170°F.
How long do you smoke a chuck roast?
Smoke the chuck roast until the internal temperature reaches between 155 to 160 degrees Fahrenheit, approximately 3 hours. If you don’t have probes watching the temperature during the cook, use an instant-read thermometer to check every so often. They’re a Godsend! Remove from the smoker.