Before you begin smoking your truck roast, you need to prepare it. To prepare your check roast, trim anything from your roast that you want to remove. Then, mix Dijon mustard and dill pickle juice in a bowl. Brush all sides of your roast with the mixture. Then, sprinkle salt, pepper, garlic salt, and paprika if desired to cover the entire outside of your truck roast.
Time to prepare your smoker. Begin by cleaning off the grates, then preheat your smoker to 225°F to 250°F. If you have enough time, cooking your truck roast lower for more time is definitely better.
Place your chuck roast on the top rack of your smoker. Then add a water pan directly underneath your chuck roast.
If your smoker has a water fake pan fill the pan with approximately 3 inches of water, or even beer if desired. However, for smokers that do not have a water pan, you will want to add a pan filled with approximately 3 inches of water to your smoker below your chuck roast.
Insert a meat thermometer probe, and then close the lid of your smoker. Smoke it until your smoked chuck roast internal temp reaches approximately 175°F-185°F. This may take anywhere between 6 to 10 hours of smoking time.
Check on your charcoal, wood, or pellet supply as your cook time passes. Be sure to replenish as needed until your smoked chuck roast temp is reached.
Ideally, the internal temperature of your smoked chuck roast should read approximately 175 to 185°F on an instant-read thermometer. You may see varying recommendations for the internal temperature we are between 140° to 210°F.
Please note that Chuck roast registering an internal temperature of 140°F will be on the rare side. For the best, juiciest, and most tender chuck roast, you are better off cooking it until it reaches an internal temperature between 175°F and 185°F.
When you’re smoked chuck roast reaches your desired internal temperature, you can remove it from the smoker and wrap it in aluminum foil.
We highly recommend placing your wrapped chuck roast in a cooler or in your oven for another couple of hours to allow the intramuscular fat and tissue to finish melting.
Oven Method. To rest your raptor chuck roast in the oven, preheat your oven to 180°F. Place your chuck roast in the oven for another one to two hours at this temperature. If desired you can also place your wrapped chuck roast in the smoker at 180°F and allow it to rest for one to two hours, however, your smoker is not required at this point.
Cooler Method. You can also allow your smoked chuck roast to rest in a cooler if desired. To do this, simply place your check roast wrapped securely in aluminum foil into a cooler and allow it to rest for one to three hours.
Ideally during the resting time, no matter what method you choose to use, the internal temperature of your chuck roast should reach 195°F on your meat probe.
Place your meat, you will want to remove it from your oven, or cooler and unwrap the chuck roast.
Place it on a cutting board then slice against the grain. You may need to change up the ways that you slice varying pieces so that they all get consistently cut across the grain. To slices can use a regular knife or an electric knife.
Serve your sliced and smoked chuck roast while it is warm. You can serve your chuck roast brisket on top of sandwiches, or simply served a serving platter.
If desired you can add gravy, barbecue sauce, or even cheese sauce on top of your smoked chuck roast. Then, dig into the deliciousness and enjoy!