Smoked Grass-fed Beef Chuck Roast

Serves 4-8

Core and Advanced Plan

(SMOKED)   – I used a Big Green Egg

This is a fabulous recipe that is nothing short of impressive.  It is a crowd-pleaser for sure.  You will feel like a BBQ Pit Master after this one.  The meat is tender and smoky and the outside is caramelized and ultra flavorful.  Throw it in on a day you are hanging around the house and pull it out for an amazing dinner.

2 – 2 – 3 lb grass-fed beef chuck roasts
4 tablespoons stone-ground mustard
1  tablespoon Himalayan salt
2 teaspoons black pepper
½ teaspoon cayenne pepper (based on preference
1 teaspoon oregano
½ teaspoon chili powder
2 teaspoons garlic powder

Kraft paper

IDEAL PREP- ideally, salt both sides of the roasts and place in the refrigerator for 8 hours or overnight.  If you can’t do this salt it and let it sit for as long as possible before cooking.

Mix all of the dry spices together.  Spread mustard over both sides of the roasts then sprinkle generously with the spice mixture.

Heat your smoker to 220 degrees (do not let it get above 240).  If you are using a Big Green Egg, use the heat deflector)

Smoke for 4 hours then take out and wrap in kraft paper for another two hours.  This will keep your “bark” firm and still allow the meat to finish cooking.


Served with sugar-less sauces

Published by


Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

4 thoughts on “Smoked Grass-fed Beef Chuck Roast

  1. I’m planning to make this. I’d like to know though, what type of wood should I use for the smoker? What type of wood would generate the best flavored smoke for a chuck roast? Also, your recipe calls for two 2-3 pound chuck roasts. All I’ve got is a 3.4 pound chuck roast. How does that size change the cooking time?

    1. Hi Alex. I used mesquite wood chips but hickory would work well also. I would add about 45 minutes to the first part of the smoking time. Then wrap it and let it tenderize for another two hours. Ironically, I have this on my smoker right now.

      1. Thank you. I’ll definitely look for mesquite. I usually use a thermometer (the kind that takes the temperature while it’s cooking) just to be on the safe side. What should my target temperature be? And when it’s wrapped after the four hours of cooking, I take it off the heat, right? Because I’ve seen some people smoke their meat, wrap it up, and then put it back on the grill. Your instructions said to wrap it in Kraft paper and then let it finish cooking for two hours. Does it finish cooking on the grill, or off heat, with the carryover heat trapped in by the wrapping?

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