Smoked Pulled Beef Chuck Roast

March 1, 2018

Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you’ve ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.

Smoked Chuck Roast

 

How to Smoke a Chuck Roast for Pulled Beef

Chuck roasts are well marbled pieces of beef with some really tight connective tissue. By smoking a chuck roast low and slow, you allow that fat to slowly render and the low heat to break down and soften that connective tissue that can make chuck roasts chewy.

MY LATEST VIDEOS

I season my chuck roasts liberally with equal parts salt, pepper, and garlic powder to add flavor without masking or covering up the beef. From there, the chuck roast hits the smoker at 225 degrees F. I use oak wood for this recipe, because I feel like oak can really stand up and support that rich beef flavor. While the chuck roast smokes during this first step, I like to spritz with beef stock every hour to keep things moist.

Next step is to increase the heat on the smoker to 250 degrees F. Add the smoked chuck roast to a pan of beef stock and onions and return to the smoker to keep on cooking! You’re shooting for an internal temperature of 165 degrees F before you cover the whole pan tightly with foil and let that chuck roast finish cooking.

Pulled Beef

Internal Temperature for Smoked Chuck Roast

My recommended internal temperature is at least 200 degrees F. At that temperature, the connective tissues in the chuck will have broken down and gelatinized so they just melt in your mouth. Since we also covered the roast and braised in liquid, the roast will be incredibly juicy and tender as well.

If you don’t already own one, I really recommending getting a high quality instant read thermometer. I’ve used Thermoworks products for years and love their quality. They start out at around $29 for the small hand held Thermopop.

Quick tip for shredding: use your mixer with the dough hook attachment on a slow speed to pull your meat. Works like a charm!

Smoked Beef Chuck Roast Video


 

Smoked Chuck Roast Recipe

4 from 7 votes
Smoked Chuck Roast (for pulled beef)
Prep Time
10 mins
Cook Time
9 hrs
Total Time
10 hrs 10 mins
 
Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
Course: Main Dish
Cuisine: Barbecue
Servings: 6 people
Ingredients
  • 1 chuck roast 3-4 pounds
  • 1 yellow or white onion sliced
  • 3 cups beef stock divided use
Simple Beef Rub
  • 2 Tablespoons kosher salt
  • 2 Tablespoons coarse black pepper
  • 2 Tablespoons garlic powder
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 press the rub into 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 at least 200 degrees, up to 202 degrees F (this step can take another 3 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.

  7. Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy. 

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.

This post contains affiliate links. For more information on them, visit our Privacy Policy

18 thoughts on “Smoked Pulled Beef Chuck Roast

  1. I do pulled pork all the time, I love the idea of pulled beef. Two comments though, first, I always try to let my rub sit on the meat overnight. I’ve rubbed just before smoking and I don’t feel like I get the same amount of flavor as I do from an overnight with the rub. Second, there is a lot of confusion around how long meat will benefit from smoke. The smoke RING stops growing at about 140 degrees but meat will still gain smoke flavor for as long as it’s exposed to the smoke. 250 degrees is a perfectly acceptable smoking temperature so I’d continue the smoke until you are ready to foil it.

    1. Hey John! Great advice on letting the rub sit overnight. I’ve done both as well and you’re right, the flavor really is a little more present when it sits for a while. Also, you are right about the smoke ring vs. flavor. The roast doesn’t get covered for several hours after it gets transferred to the pan, so it will definitely be taking on more Smoke flavor during that time. I’m just not worried about the smoke ring anymore, and he roast benefits flavor-wise from spending that extra time in the braising pan uncovered.

    2. Avoid seasoning over night if you have salt in your rub it will dry out the mea, .you can get similar results by injecting instead and it takes less time.

  2. Loved your show today. I commented as fast as I could. I am blind in one eye right now so hard to type fast. Have a great birthday and spending it with fans

  3. Just did your recipe. 1st time doing pulled beef, and it tuned out awesome. The tip about using the mixer to shred the beef works great!

  4. Hi. I accidentally saw this group I am from the ???????? so now addicted to this style of real food and cooking… Can you please share some links as to what equipment or tips a newbie needs to start please? Loving the smoking concept also this site and interaction from everyone.. Have a great day folks ????

  5. So, I just tried this recipe with a 3.5 lb chuck and it was a complete failure. I had had Traeger set at 225 and it took 6 hours to get to 165. At 165 I foiled the pan, then it only took 1 hour and 15 minutes, at 250 to get to 203. I took it off the smoker, let it rest for 30 minutes and tried to pull it. It did not come close to falling apart and shredding easily. In fact, the thicker parts were extremely hard to pull apart using my hands. The fatty portion was a little easier to not falling apart by any stretch of the imagination. The meat was real dry and I threw the entire roast away. 🙁

    Nor sure where I went wrong!

    1. Hmmmm. Sometimes it is hard to troubleshoot just through reading about it. My guess would be that it didn’t spend enough time in the braising liquid with the pan tightly sealed. Was there a chance that the thermometer was in a piece of fat? Sometimes that can give you a higher temp reading than the meat itself and may account for the super fast jump up in internal temperature once it was foiled.

  6. This looks absolutely amazing. Just bought a beautiful Chuck roast at a local meat store. Was looking for ideas. Well try this one. Thank you

  7. First time smoker and I just followed recipe and it turned out perfect! We added carrot and mushrooms at stage of sealing up the beef with foil. Also made our beef broth spicy. Pulled apart like butter

Leave a Reply

Your email address will not be published. Required fields are marked *