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Smoked Beef Chuck Roast with Maple Bourbon BBQ Sauce
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Smoked Beef Chuck Roast with Maple Bourbon BBQ Sauce

Slow-smoked until tender and juicy, this Smoked Beef Chuck Roast is served with a (surprisingly easy) Maple Bourbon BBQ Sauce!
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Condiment, Main Course
Cuisine: American
Keyword: bbq sauce, maple bourbon, smoked beef chuck roast
Servings: 12 servings
Calories: 633kcal

Ingredients

For the Beef

  • 3 Tbsp onion powder
  • 3 Tbsp black pepper
  • 3 Tbsp salt
  • 1½ Tbsp garlic powder
  • 2 tsp dry mustard
  • ½ tsp cayenne pepper
  • 8-10 pound bone-in beef chuck roll (aka chuck roast or chuck eye steak)
  • wood chunks for smoking
  • lump charcoal
  • large disposable aluminum pan
  • 2 cups beef broth

For the Maple Bourbon BBQ Sauce

  • 1 15-oz. can tomato sauce
  • ⅓ cup bourbon
  • ⅓ cup maple syrup
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 3 Tbsp Worcestershire sauce
  • 2 tsp liquid smoke
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper
  • ½ tsp black pepper

Instructions

For the Beef

  • Using a small bowl, combine the spices for the dry rub. Generously apply spice rub to all sides of chuck roll; let sit at room temperature for an hour or in refrigerator overnight.
  • Preheat smoker to 225°-250°F. (If using a grill, see notes in the post about how to grill indirectly.)
  • Once the smoker has reached a stable temperature, add the wood chunks directly to the coals. Put the grate in place and place the chuck roll on top. Insert a probe-style meat thermometer into the center of the chuck roll, close the lid, and walk away.
  • Occasionally check the temperature of the smoker to ensure it stays within 225°-250°F.
  • When the internal temperature reaches 165°F, remove the beef and place in the disposable aluminum pan. Pour the stock into the pan and wrap the top of the pan with foil; place pan back on the smoker.
  • When the internal temperature of the chuck roll reaches ~195°F-200°F, remove from the smoker. Leave the chuck roll in the aluminum pan and let it rest for at least 30 minutes before shredding.
  • Shred/chop the chuck roll into smaller pieces.
  • To serve, layer smoked beef on sandwich rolls and top with maple bourbon bbq sauce.

For the Maple Bourbon BBQ Sauce

  • Using a medium saucepan, add all ingredients; stir until well combined. Place over medium heat and bring to a simmer, stirring often. Continue simmering for 10-15 minutes, stirring occasionally.

Nutrition

Calories: 633kcal | Carbohydrates: 14g | Protein: 59g | Fat: 48g | Saturated Fat: 20g | Trans Fat: 3g | Cholesterol: 206mg | Sodium: 2504mg | Potassium: 1406mg | Fiber: 2g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 8mg
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