WILD Traeger Smoked Chuck Roast

A 3.5 pound chuck roast is seasoned, smoked for three hours and then beer braised until tender.

It's taco time!

There are many ways you can tackle this cut of beef but what I want to share today is how to make pulled smoked chuck for tacos and nachos.

Let's get ready to smoke...

To make this delicious, we'll season it heavily.  For this cook I went with Traeger’s Garlic and Chili Pepper rub

Let's get ready to smoke...

I would suggest waiting at least one hour from the time you put the rub on the chuck roast before you stick it on the smoker.  Overnight in the refrigerator is even better.

Smoke the Chuck at 180F

Turn on your Traeger and set the temperature to 180F. Place the chuck on the grill and let it smoke for three hours.

Braise the Smoked Chuck Roast

After 3 hours, we are going to start braising the meat to speed cooking while adding additional flavor layers.

Let's Assemble the Braise

For this cook I went with a bottle of Guinness along with sweet onion, bell pepper, celery and carrots.

Let's Assemble the Braise

Go ahead and get all of the veggies sliced up, a rough chop works just fine, and place them in a foil pan.  Pour in the bottle of beer and the braise is ready for the beef.

Cover and Cook

Place the beef on top of the braise and cover the pan tightly with aluminum foil. Raise the temperature of your grill to 275 and place the foiled pan onto the grate.

You're almost there!

Let the chuck braise for at least three hours until it reaches an internal temperature of about 200F and is probe tender.

Pull the Chuck and Serve

The smoked chuck roast is done when it is fall apart tender and your fork just slides into the meat with little resistance.

If you liked that...

You'll love our Traeger Smoked Chicken Breasts. {225 F, Boneless, Skinless and Delicious!}