Easy Smoked Chuck Roast on a Charcoal Grill 

I'll be cooking this again sports fans! I enjoyed the flavor and texture way more than I do a brisket flat!!

It's hard to beat a oven roasted chuck roast until CJ came along and nailed this cook.

Perfect color inside and out!

That looks great. Awesome color on it.

Good job, I know you know what you're doing. Now you made me go search for a chuck roast.

Nicely done video. Thank you.

That’s one of the best looking chuck roasts I’ve seen on RU-vid.

Great job on the cook and the music is quite soothing .

Good looking chuck, that was calling for some sandwich sauce and bread to make a sandwich😁, great job CJ👍🏼🍻🇺🇸

So glad I found you. Opening up a whole new world for me. Great.

Thank you - great video

"Let it do what it do". Excellent advice. When you unwrapped that thing my mouth watered. BEAUTIFUL piece of meat, outside and in. Great smoke ring. Great video. Thank you sir.

Bro that is right on

Awesome cook big bro!! I love sliced smoked chuck roast

Hey that smoked chuck roast is where it's at.. it always comes out great! Nice job🍻

Really enjoy your videos and your presentation. You seem like a really solid man. Wish you were my neighbor.

Looks good. Good process.

That looks so tender! Yum👍

You are a fantastic cook and a great teacher/cook. Peace and harmony

Great video CJ! I smoked a 3.5 lb chuck roast yesterday using a charcoal snake with alternating Pecan and Hickory blocks in my 22" Old Smokey. 3 hr at 280 brought it to 170, wrapped in butcher paper and back on at 250 for 1 hr, it hit 193. 1 hour rest before slicing. It was tender and juicy, great bark and smoke ring. It was so smokey and delicious. Great fun too. I will definitely use your spritz method on my paper next time. New subscriber.

Papa Joe that Chuck looked amazing the bark and the smoke ring was shinning like a pocket full of new pennies👊🏽

Some great looking chuck roast. Cheers! 👍👍✌️

Papa Joe..you are the Man! Looks killer! guessin' it was Awesome!

Heck yeah I see some beef sandwiches in your future...as they say in the BBQ world it's a poor mans Brisket 😅. Thanks for sharing my brother. Cheers 👍 ✌️ 🍻

Chuck roasts are one of my favorite cuts of meat to smoke. If you want to take it up a notch and get killer beef sandwiches out of it, wrap in a pan over green peppers, onions or whatever you like on a beef sandwich and put about a 14 inch of au jus in there. It will make much more juice and will make a great beef sandwich. Your chuck roast looked freaking awesome though. Yet another great cook CJ, thanks!

Nice work as usual. I did one about that size last week in the oven and it was so tough if I hadn't made pan gravy it would have been inedible. I will try this method for the next one. Thanks again for these videos.

Nice video bud

Uncle Chris is the real deal. 😊😊

Looks great very good job 👏

I love to smoke a chuck roast, one of my favorite cuts of meat to smoke, in fact I like a chick better than brisket. I usually rub SPG using light oil to moisten the meat to get the seasoning to stick. Great job Papa Joe

Best looking chuck roast I've ever seen. Wow! I wish I could find the beef like that.

I think Chuck is soooo beefy! Simple, clean and tasty. Nice work cj. I’ve yet to do one like a steak. I will soon!

Your killing me man👍. Incredible looking, my mouth is watering!

Amazing!!! 😋

Thanks for the good word. And the smoke chuck roast.

Thank you for the video. I found the beef stock + oil spray interesting. We use butter but watching your method has me curious now. I’ll have to try it. Thank you again, and God Bless You and your family. 🙏

Looks fantastic

Going to have to try it!

I’m subscribing Pap Joe, these vids are straight 🔥!!

My, my that looks good!

My man. You know what you are doing sir 🔥🔥

Great cook!

Love the knife!

Watched 2x took notes. Got me one I am doing tomorrow. Thanks for the great vid. 👍

Nice!

Looks killer CJ, love me some chuck roast!

Yuuummm, nice job!

Nice work fella. Looks delightful.

Dang good looking roast!!

Hey guys! Great job! I actually met you all at our bbq fundraiser at Ace Hardware in San Antonio ( I made the baby backs 😊). I’m glad I found your videos. I will definitely be subscribing. Keep up the good work! 👍🏼

Superb! 👏🏼👏🏼👏🏼

I wrap a bit sooner to hold the juices a bit better and then slice then and eat it as a French dip!

YOU NAILED IT YUM

That chuck roast turned out great.

Instant sub here

I have been looking for something else to do with a beef roast besides a wet pot roast. Dang just after we decided to do a more plants base diet. We will try in the future. Nice job ❤

Looks so goooooooooood

Man it looks good 👍🏾

@mamaandpapajoe Fantastic job! Your directional videos never steer me wrong!

I'm hungry now nice job ❤😂😊😊

Nice job. I’ve done a couple of these chuck (blade) roasts on a small Traeger. Coarse pepper, some salt and my own brisket rub. 225 to start and it stalls out for a while at around 140-145. It eventually pushes through and I wrap at around 165 internal and turn it up to 275 until internal hits 203 -208. They’ve both been super flavourful, really tender and nice and juicy. Perfect for a small gathering when 12 pounds of brisket isn’t required.

Dang! Nice job

Great video! You have inspired me to give this a try! Got one going outside right now!

So Tender, Some Good Cooking

Man i got to try this. I was at Costco looking for a tri tip but they only had 2 packs. I should have bought the chuck roast.

Looks delicious

I've kinda held off on the chuck roasts too, but I think you've talked me into it.

Looks good put this on some bread, chesse,

Trying this recipe right now, got a bagged marinated chuck roast on the smoker. If it turns out anything like yours I will be happy. Right now I'm working off a small barrel smoker so brisket isn't an option, maybe chuck roast is the answer.

Nice! Chuck is usually a cheap cut, so this is a good result!! How was the juiciness? Sometimes chuck gets dry.....thank you for the video!

Nice work

Bark looks amazing and it's obviously tender enough. But I gotta say that interior looks a bit on the dry side. I'm going to make my first attempt at a smoked chuck roast this weekend so hoping for good results.

Great stuff you did here. I have also tried doing a smoked chuck roast and while it has great flavor and texture, I found it seemed a bit dry compared to a good brisket. Did you find the same in your efforts?

if you get a split use either baboo or metal (Squier) yep spell fer shit lol to hot the cut together

Very nice! BTW, where’d you get your butcher paper? Thanks.

Awesome. First time seeing this method. Is that brown paper you used the same as a brown paper bag? PLEASE TELL ME. THANK YOU

I have to try this!!! 🔥🔥🔥 p.s. As you see I finally created my RU-vid channel! 💪🏿💪🏿

Chuck roasts are not common up here at the supermarkets. This cook looked great but I'll try your reverse sear method when we do get a roast.

Question, with the set up of your WSM, are utilizing the water pan with liquid or just using it to catch the drippings? Thanks!

Please send samples! 🤤

How did you get that bark? Other videos I have seen don’t have it like you do!

CJ, I've been wanting to and I will in the next month smoke a chuck roast. My question is how do I insure that is will stay as moist as the ones I do in a CI Dutch oven at an oven temp of 280 over the course of 3 to 4 hours setting in a liquid? Even my reheated left overs are very nicely moist. Momma O (SWMBO) will not stand for an even tending dry piece of meat. Oh btw, Loved the Jamaican VaCa video! Got any more of them from the trip?

What is the first thing you put on it? The bottle with the yellow cap.

What was that sauce that you used? The volume was pretty low. I'm not here to complain, I'm just asking. ;) I love to grill so I'm always looking to learn. Thanks and GOD bless.

Was that a total of 4 hrs on the smoker? Besides the rest time?

I don’t know what you did on the bottom of your grill. I see the foil that is catching the drippings. Did you just wrap a dish and put it over the charcoal? What kind of heat did you use. Is it charcoal? Did you fill the whole bottom of the grill with charcoal or did you have some indirect heat. It looks like you just have heat over the whole piece of meat since you put it in the middle. So those are the things I’m trying to figure out so I don’t burn mine to death. Do you have a certain temperature you try to maintain?

What will power to wait an hour before trying. I would have been all over that 15 minutes off of the grill

I like em better than briskets.

I'm curious. A long time ago, brisket was was cheap till it gained popularity. I wonder will the same happen to chuck as it is cheap and nowhere as expensive or popular as brisket?

Your music is too loud.. But nice vid

Please stop this madness, we are going to drive these out of a affordable affordabl'sh substitute, start the rumor it is awful, terrible shoe like meat, stick to brisket

Looks great! Mine turn out very similar. For the money I'll take Chuck over brisket anyday!