When smoking a chuck roast, be sure to start with a good one. Trim the excess fat from around the edges and Chuck is ready to be seasoned. practically melts in your mouth. I like sirloin tip roast/bottom round roast taken to 133-137 and sliced super thin across the grain. When is a Chuck Roast Done Smoking. The final internal temperature of the smoked chuck roast should read between 195 and 200. Cook the smoked chuck roast for about 2 to 3 hours more. I prefer the bone-in roasts. Nov 15, 2011 #18 However, if you wish to shred the smoked chuck roast for sandwiches, you will want to reach 205 degrees so it is 'fall-apart tender'. Sliced roast beef goes a long way when served with other meats, cheeses, lettuce, tomatoes, and condiments for making sandwiches. Your chuck roast is done smoking between 180 - 205 degrees. Inject the beef broth all the way throughout the roast. A chuck roast might be the best thing you could ever stick on your smoker! https://www.allrecipes.com/recipe/271149/bobbys-smoked-chuck-roast There is a lot to be said for the “Smaller is Better” approach of a chuck roast. Light your smoker approximately 30 to 35 minutes before you want to start smoking the beef roast. the prime rib is the primary source of flavor; the smoke should act as a complementary flavor, and not overpower your roast. They seem to have better flavor. The smoker should be a temperature of 225-240 degrees. If it is more than that, there is no cause for alarm. creamy horseradish is a must! For smoking red heavy meats like beef, it’s best to use hardwoods or a combination of hardwoods and fruitwoods. Adding Flavor To a Chuck Roast It’s important to remember that. This is also a good way of ensuring that the internal temperature is raised. The secret of a smoked chuck roast is that you get the beauty and complexity of a brisket without the 10-12 hour wait time. Add fuel when necessary to make sure that the temperature is maintained. For perfect roast beef, you are looking for an internal temperature of 130 to 135°F. If you plan on serving the chuck roast sliced like a brisket, aim for 180-190 (I personally prefer 190 degrees). Find a roast that is well marbled with fat for the best flavor. Once that is achieved, rest the meat before slicing it. Grab your injector and fill it with beef broth. Smoked Beef Roast Directions. Best wood for smoking rib roast. This protein is really best when sliced as thinly as possible.