Beef · smoking times
How long to smoke Chuck roast
At 250°F, plan on 75 to 90 minutes per pound. A 5 lb chuck roast takes about 6 to 7.5 hours. Pull it at 195 to 205°F.
Smoked chuck is the budget route to pulled beef: lots of connective tissue that melts when held at the right temperature.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 3 lb | 5 to 6 hours | 4 to 4.5 hours | 3 to 4 hours |
| 4 lb | 7 to 8 hours | 5 to 6 hours | 4 to 5 hours |
| 5 lb | 9 to 10 hours | 6 to 7.5 hours | 5 to 6 hours |
| 6 lb | 10.5 to 12 hours | 7.5 to 9 hours | 6 to 7.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 195 to 205°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 30 to 60 min |
Plan your start time
Tips for chuck roast
- Cook it until the probe is tender, usually 195 to 205°F, then rest it before shredding.
- A 3 to 5 pound chuck usually stalls at 150 to 165°F. Wrap with a little beef broth to speed the finish and keep it juicy.
- Smaller roasts finish sooner per pound than large ones, so treat these as a planning range.
Best wood
Oak, Hickory, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.