Smoked Chuck Roast With Texas Beef BBQ Rub
Chuck roast is often overlooked in favor of brisket, but with the right technique, it transforms into tender, smoky perfection. This recipe was born from my love of slow-smoked beef with deep flavor, perfect for Sundays when the smoker is rolling and family is gathered around. Smoked over oak wood, the chuck roast takes on a rich aroma and a savory crust that melts into every bite. Finished with a slow braise, the meat becomes fork-tender and juicy, ready for sandwiches, tacos, or simply served with your favorite sides. It’s a true backyard classic that proves chuck roast deserves a place at the barbecue table.
Smoked Poor Man’s Brisket with Texas Beef BBQ Rub
Glenn Connaughton
8
15 minutes
5 hours,30
320
American
Main Dish
Often called “Poor Man’s Brisket,” smoked chuck roast delivers all the tender, smoky flavor of traditional brisket without the long cook time or high price. This recipe leans on the bold seasoning of Revolution Barbecue Texas Beef BBQ Rub to create a savory bark that locks in the beef’s natural juiciness. Oak smoke builds deep, earthy flavors, while a slow braise in beef broth ensures melt-in-your-mouth tenderness. Perfect for slicing, shredding, or piling high on sandwiches, this poor man’s brisket is a backyard BBQ favorite that proves you don’t have to spend big to get incredible brisket-style results.
Ingredients
Two 2–3 pound chuck roasts
3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
2 cups low-sodium beef broth
Oak wood chunks
Directions
Prepare The Smoker: Preheat the smoker to 250°F and add oak wood chunks for steady smoke.
Season The Beef: Coat the chuck roasts evenly on all sides with Revolution Barbecue Texas Beef BBQ Rub.
Smoke The Roasts: Place the roasts directly on the smoker grates and cook for 2–3 hours until a rich, dark bark forms.
Braise In Dutch Oven: Transfer the roasts to a Dutch oven or aluminum pan, add the beef broth, cover tightly, and raise the temperature to 300–325°F. Braise for 2–2 ½ hours, or until the internal temperature reaches 210°F and the meat is fork-tender.
Rest And Shred: Remove from heat, let the roasts rest for 1 hour, then shred with forks or slicing knife.
