Smoked Chuck Roast | Pit Boss Smoked Chuck Roast

A 2.5 Pound Chuck Roast Smoked on the Pit Boss Pro Series 1600 Elite.

Prepared the chuck roast with Worcestershire, and rub it down with Rib Rack BBQ rub and Killer Hogs Texas Brisket Rub.

Fired up the Pit Boss to 250 degrees, once temperature was reached placed in the chuck roast.

Let to smoke at 250 degrees for 2 hours and then spritzed it down with a combination of Worcestershire Sauce and Beef Broth.

45 Minutes later hit the temperature stall of 152 degrees, wrapped it in aluminum foil and placed it back on the pit boss.

After another 45 minutes the internal temperature reach 190 degrees which was the temperature I was shooting for.

Let the chuck roast rest in a cooler for 1 hour and then pulled it out and sliced it up for dinner.

Total Cook Time was 3.5 Hours.