Better Than Brisket? Smoked Chuck Roast (Pellet Grill Method)

Directions

Prep the Roast

1. Trim excess fat and silver skin

2. Apply light binder

3. Season evenly with salt, pepper, Maritime Madness Mighty Mesquite

4. Optional: refrigerate uncovered overnight for better bark

Set Up the Smoker

1. Preheat pellet grill to 225°F

2. Turn on Super Smoke (if available)

3. Use Hickory + Cherry pellet mix

Start the Cook

1. Place roast in center of smoker

2. Insert probe

3. Let cook undisturbed for 3–4 hours

4. Do not spritz early — allow bark to form

Bark Development

1. Continue cooking until bark is: dark, dry, set (not soft)

2. Light spritz only if needed after bark forms

Wrap (Critical Step)

1. At ~160°F internal, wrap in butcher paper

2. Optional: add a small amount of beef tallow

Finish the Cook

1. Increase smoker temperature to 275°F

2. Continue cooking until: Internal temp reaches 195–205°F, probe slides in with little resistance, always cook to feel, not just temperature

Rest

1. Rest for minimum 1 hour

2. Ideal: 2+ hours at ~140°F

Slice and Serve

1. Slice against the grain

2. Pour collected juices over slices

3. Serve immediately