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Rich, marbled smoked chuck roast cooked low-and-slow delivers a high protein, carnivore-approved alternative to brisket. This tender, family-style dish is often called "poor man's brisket" for its incredible flavor.
Pat the 3 lbs chuck roast dry with paper towels to remove surface moisture for better smoke adherence.
Mix kosher salt, coarse black pepper, garlic powder, and paprika in a small bowl. Rub the seasoning blend evenly over all sides of the roast, pressing gently to ensure good adhesion.
Let the seasoned roast sit at room temperature for 30–45 minutes to allow the salt to penetrate and form a pellicle for smoke.
Preheat your smoker to 250°F using indirect heat with your favorite wood (oak or hickory recommended) for at least 20 minutes to establish stable smoke and temperature.
Place the roast directly on the grates, close the lid, and smoke for 4 hours, spritzing lightly with water every hour to prevent drying.
After 4 hours, wrap the roast tightly in butcher paper or foil to retain moisture and continue smoking for another 2 hours, or until internal temperature reaches 200–205°F for tenderness.
Remove the roast from the smoker, leave it wrapped, and rest for at least 30 minutes to allow juices to redistribute before slicing against the grain.
