Ingredients:

  • 1/4 cup (50g) Coarse Salt (Kosher or Sea Salt)
  • 3 Tablespoons (40g) Dark Brown Sugar, packed
  • 2 Tablespoons (25g) Smoked Paprika
  • 1 Tablespoon (15g) Coarse Black Pepper
  • 1 Tablespoon (10g) Garlic Powder
  • 1 Teaspoon (4g) Onion Powder
  • 1 Teaspoon (2g) Cayenne Pepper (Optional)
  • 1 Chuck Roast (Boneless or Bone-in), approx. 3 to 4 lbs
  • 1 Tablespoon (15ml) Olive Oil or Vegetable Oil
  • Butcher’s twine
  • Wood Chips or Chunks (Hickory, Oak, or Cherry recommended)
  • Water or Beef Broth (for water pan)
  • 2 Tablespoons (30g) Unsalted Butter
  • 2 Tablespoons (18g) All-Purpose Flour
  • 2 cups (475ml) Quality Beef Broth (low sodium preferred)
  • 1 Tablespoon (15ml) Worcestershire Sauce

Instructions:

  1. Pat the chuck roast thoroughly dry with paper towels. Trim off any excessively thick hard fat caps, leaving about 1/4 inch. If necessary, tie the roast securely every 1.5 inches with butcher’s twine.
  2. Combine all dry rub ingredients (Salt, Brown Sugar, Smoked Paprika, Pepper, Garlic Powder, Onion Powder, Cayenne) thoroughly in a small bowl.
  3. Lightly coat the entire surface of the roast with the oil, then liberally apply the dry rub, pressing it firmly into the meat on all sides. Place the seasoned roast on a wire rack over a tray in the refrigerator for at least 4 hours (preferably overnight).
  4. Prepare your smoker to maintain a steady temperature between 225°F (107°C) and 250°F (121°C). Add your chosen wood chips or chunks. Place the roast directly on the grates.
  5. Smoke until the internal temperature reaches 160°F (71°C). This typically takes 4–6 hours.
  6. Wrap the roast tightly in heavy-duty aluminium foil, adding a splash of beef broth or apple juice to the wrap before sealing. Return the wrapped roast to the smoker.
  7. Continue cooking until the internal temperature hits 200°F to 205°F (93°C – 96°C) and the roast is probe tender. Remove from the smoker and rest, tightly wrapped, for at least 45 minutes.
  8. Carefully unwrap the roast, reserving ALL the liquid in the foil and pan. Place the empty foil and pan contents into a container and set aside.
  9. For the gravy: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the reserved pan liquids/drippings and the 2 cups of beef broth until smooth.
  10. Bring the gravy to a simmer, stirring constantly until thickened. Stir in the Worcestershire sauce and adjust seasoning with salt and pepper to taste. Shred the rested chuck roast using two forks and serve immediately drizzled generously with the gravy.