Smoked Pulled Beef
Servings Prep Time
10-15people 10minutes
Cook Time
10-12hours
Servings Prep Time
10-15people 10minutes
Cook Time
10-12hours
Ingredients
Simple Beef Rub
Instructions
  1. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
  2. Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to massage the rub across every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate)
  3. Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
  4. After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
  5. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you’re watching a thermometer, you’ll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
  6. Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers between 195 to 202 degrees F (this step can take anywhere from 3-5 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Recipe Notes

If you are cooking a smaller 3-4 pound chuck roast, follow the same steps, but plan slightly less time per step (usually only about a half hour less). The whole roast will cook in closer to 7-8 hours. Also, reduce the onion and broth amounts by half.