Smoked Pulled Beef Chuck Roast
On December 14, 2020 (Updated August 27, 2024)
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moked 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
Chuck roasts are well marbled pieces of beef with some really tight connective tissue. They tend to be a tougher cut of meat, but some TLC from the smoker can make them ultra tasty. 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.
Chuck roasts are popular for making pot roast, and while many folks are familiar with cooking these in a slow cooker or oven, smoking them is the way to go, IMHO.
You also can’t go wrong with this recipe! It’s beyond easy to make with only 4 INGREDIENTS. Yes. You heard me. Four. Chuck roast, onion, beef stock, and some nummy beef seasoning are all that stand between you and dinner.
How to Smoke a Chuck Roast for Pulled Beef
I season my chuck roasts liberally with my Signature Beef Seasoning, but you can also use 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.
Internal Temperature for Smoked Chuck Roast
My recommended internal temperature for chuck roast 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.
Tips for Smoking Pulled Beef
Hold up, meat lover! Before you dive into this tasty recipe, check out these tips for getting the most out of your meat:
- Grab some claws. Snag some meat shredders to make quick work of shredded the meat.
- Cook to tenderness, not time or temperature. Getting your roast up above 200 degrees is where you’ll start to see the roast get tender. Some chuck roasts need to hit 210 before they are ready to shred. Keep checking for tenderness and meat that easily pulls apart.
- Add your favorite flavors! Beef broth and onions are classic flavors. You could also add in herbs, red wine, potatoes, carrots, or mushrooms to braise with the beef.
More Pulled Meat Recipes
Whether you’re a fan of pulled beef, chicken, or pork, Hey Grill Hey has all the recipe to keep your meat tooth satisfied! Check out more tasty recipes below!
Smoked Chuck Roast Recipe
Chicken Rub
$12.99
Beef Rub
$12.99 – $25.99
Smoked Chuck Roast (for pulled beef)
Video
Equipment
- Smoker I highly recommend this one!
Ingredients
- 1 chuck roast 3-4 pounds
- 1 yellow or white onion sliced
- 3 cups beef stock divided use
- 3 Tablespoons Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.
Instructions
- Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes.
- Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate).1 chuck roast, 3 Tablespoons Hey Grill Hey Beef Seasoning
- Smoke the roast. 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).3 cups beef stock
- Add the broth and onions. 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.3 cups beef stock, 1 yellow or white onion
- Finish smoking. 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.
- Cover with foil. 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.
- Rest, shred, and enjoy. Remove the pan from the smoker and let rest for 15 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published in March 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Hello All,
I did this recipe yesterday for Sunday dinner, I have a few questions, I followed this to the T but it was very hard to shred, did not come out as I wanted, still tender. mine seemed to go a little quicker about an hour less total. The one thing I did differently because it finished early I wrapped it in foil and but in a cooler for about an hour. Any suggestions?
What temperature was the roast when you pulled if off the smoker?
Hey Susie!
I’m using a 3.5 lb french roast instead of chuck roast, the butcher didn’t have chuck this time.
2 questions:
Will I able to smoke this into pulled beef.
I’m also smoking ribs at the same time, can I smoke them both at 250 the whole time.
Thanks,
Martin
That should all work out just fine!
Thanks so much Susie for your quick reply!
I’ll post pics in Instagram and tag you after I make them 🙂
I’m new to smoking I’ve done a pork butt, ribs, and pork tenderloins over the last month and all were great but this was absolutely amazing thank you much for your great insight and recipes I cant wait to try a beef brisket!
I did this on Christmas day. Followed your recipe to a T. All told, it was around 14-15 hours. My family about lost their minds! Amazing!
Did in oven following this recipe got to 205 in about 5hrs (about 3.5 lbs) figure I’d let it ride, but then it fell to about 190 – on 2 different probes- about 2 hrs later it was 195. It 2as very good but never saw a temp drop like that while cooking.
Hi! Can we use a 1lb chuck roast?
Yes! That’s on the small side so make sure you’re watching temperature diligently!
Did this recipe today and it was amazing!!!!!
Hey Susie,
We made the smoked chuck yesterday on my pellet smoker. Excellent…followed your recipe. Well almost…didn’t wrap in foil until 189 degrees. And some of my Negra Medelo I was drinking accidentally fell into the broth while I was wrapping foil.
Made French dip sandwiches per your suggestion…yummy.
Thx
Chris
Thx
Chris
Thank you this article was very helpful, I came to know about this recipe, you are very good
AMAZING!!
I just followed the recipe and checked to make sure the temperature was over 105 degrees in multiple spots on the roast. Super simple in my Davy Crockett.
We put the juice in the refrigerator to separate the fat then reheated for an insane au jus … I used a really large sweet onion so that made it like an onion soup dip. LOVED IT!
Sorry … I meant 205 degrees