This fall-off-the-bone tender beef almost passes for brisket! It’s my Traeger smoked 7 bone in chuck roast recipe. It’s loaded with flavor and juicy to-the-max. Let’s smoke it!
This cut of beef gives off serious smoked brisket flat vibes. But it’s much faster to make!
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Why is this 7 bone chuck roast smoker recipe so good?
Almost like brisket, but easier and faster to smoke!
Simple seasonings.
Fall-off-the-bone tender.
Leftovers are excellent in smoked pulled beef sandwiches.
Newer to Traeger recipes? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make it.
7 bone chuck roast (the demo cut of meat was 3 LBs and cooked for about 3 hours)
BBQ rub (or any beef seasoning)
Optional – You can make your own seasoning with a little kosher salt, black pepper, and garlic powder.
How to smoke 7 bone-in chuck roast
Now I’ll walk you through it…
Quick look at this 7 bone roast smoker recipe
Season 7 bone chuck roast with BBQ rub.
Smoke low for 2 hours at 225 degrees.
Wrap in foil and smoke until done (190 degrees F will be fall-apart tender).
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Prep smoked 7 bone chuck roast. Pat it dry with a paper towel if needed, then massage BBQ rub into the beef, all over, including the sides.
Smoke 7 bone chuck roast on low, at 225 degrees F for 2 hours.
Remove from the smoker (leave smoker on with lid closed) and wrap 7 bone chuck roast in foil.
Return 7 bone beef chuck roast to smoker and continue smoking wrapped in foil, until done to your desired temperature, which I recommend at 190 degrees F so it is fall-apart tender. (In the Sip Bite Go demonstration, the smoked 7 bone chuck roast cooked in about 3 hours. Then it was cooled for a few minutes and the bone popped right out!)
Rest beef in the foil for 15-20 minutes, slice, and enjoy.
Start by preheating your smoker to 225 degrees F. Next, season the chuck roast with a steak seasoning of your choice. Allow at least 20 – 30 minutes for the seasoning to adhere to the bone-in chuck roast. Place the 7 bone chuck roast directly onto the grill grates of the smoker and smoke for 2 hours. Then you’ll want to wrap the chuck roast in aluminum foil or butcher paper. Stick the chuck roast back on the smoker and smoke until done (another hour). Internal temperature should read 190 – 200 degrees F. Allow the chuck roast to rest in the foil or butcher paper for at least 20 minutes prior to slicing.
What pellets are best to use for a smoked chuck roast?
When smoking a chuck roast, we recommend using Traeger Hickory Pellets for a great smoke flavor and smoke ring.
At what temperature is a smoked chuck roast done?
Smoked 7 bone roast is considered done when the internal temperature reaches at least 190 degrees F. And after then, you should let it rest in the foil to keep breaking down.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Traeger Smoked 7 Bone In Chuck Roast Recipe | Sip Bite Go
This fall-off-the-bone tender beef almost passes for brisket! It’s my Traeger smoked 7 bone in chuck roast recipe. It’s loaded with flavor and juicy to-the-max. Let’s smoke it! | sipbitego.com
Keyword: 7 bone chuck roast on smoker, smoked 7 bone chuck roast, smoked 7 bone roast, traeger 7 bone chuck roast
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours15 minutesminutes
Servings: 2people
Calories: 1237kcal
Ingredients
3LB7 bone chuck roast
2tbspBBQ rubor any beef seasoning
Instructions
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Prep smoked 7 bone chuck roast. Pat it dry with a paper towel if needed, then massage BBQ rub into the beef, all over, including the sides.
Smoke 7 bone chuck roast on low, at 225 degrees F for 2 hours.
Remove from the smoker (leave smoker on with lid closed) and wrap 7 bone chuck roast in foil.
Return 7 bone beef chuck roast to the smoker and continue smoking wrapped in foil, until done to your desired temperature, which I recommend at 190 degrees F so it is fall-apart tender. (In the Sip Bite Go demonstration, the smoked 7 bone chuck roast cooked in about 3 hours. Then it was cooled for a few minutes and the bone popped right out!)
Rest beef in the foil for 15-20 minutes, slice, and enjoy.
