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chuck roast

Smoked Chuck Roast on a Big Green Egg

  • Author: Captain Ron
  • Yield: Serves 6-8 1x


  • 5 lb. chuck roast
  • ¼ cup mayonnaise
  • ¼ cup kosher salt
  • ¼ cup fresh cracked black pepper (16 mesh, if you can find it)


  • Smoking wood chunks (oak, hickory or cherry are great choices)
  • Lump charcoal
  • Drip pan
  • Pink butchers’ paper or foil (paper will let the meat breathe a bit while foil will give a bit more of a steaming effect)
  • A “leave in” temperature probe thermometer


  1. Trim any excess fat from your roast and pat it dry.
  2. Give a very light coat of mayonnaise all over the meat.
  3. Combine the salt and pepper and evenly coat the entire roast with the mix.
  4. Place it on a rack in a tray and place it in the refrigerator for at least one hour, eight hours or maybe even overnight, if you have the time.
  5. Remove the meat from the refrigerator and allow it to come to room temperature while you prepare your grill.
  6. Prepare your Big Green Egg for indirect grilling at 250°. Place your wood chunks around the fire and place a drip pan on the convEGGtor plate.
  7. Once your Egg has reached the proper temperature and has clean smoke coming out, place your thermometer in the middle of the roast and place the meat in the center of the grid. Close the dome and let her roll that smoke!
  8. Once the chuck roast has hit an internal temperature of 165°, remove the meat from the grill, wrap it in the butcher paper or foil, and place it back on the grill
  9. When it reaches an internal temperature of 200°, begin checking for doneness with a probe. It will slide in and out with no resistance at all when it is done.  The average temperature is 203° but it could vary from one piece of meat to another.
  10. Remove the meat and place it in a small cooler, not too much bigger than the meat. Wrap it in towels to help retain the heat and take up more space in the cooler.  This is to allow it to rest, have some carryover cooking, and redistribute all those tasty juices.  A minimum of one hour is recommended.
  11. After resting, unwrap the paper, place it on a cutting board and slice. The slices should be pencil thin, approximately ¼-inch thick.
  • Category: Beef
  • Method: Smoking