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.
I’ve found with this recipe I’m cooking way faster than the proposed times. Like today it took only an hour for the chucks to get to 155°. Any recommendations on how to carry out the rest of the recipe?
Are you keeping track of your pit temp with an accurate thermometer?
Amazing recipe!! Turned out perfect the first time, instead of temp, just went with the probe tests until it went in like butter.
Making another batch today, but trying to figure out a time to add small golden potatoes and baby carrots. I was thinking when I add the foil wrap, I’d add them in.
Any suggestions?
You’re correct! Add those in when you wrap. It’ll be easier if you do it in an aluminum pan!
So, this turned out amazing. I did it on my Traeger ranger. The things I noted if you are using a Traeger is that you should set the temp 25d to 10d less then what the recipe calls for as the temperature will fluctuate by that much.
As with a lot of people in the comments I did notice that after about an hour after coving it with foil the temp jump up to 205, but I let it stay in the pan the full 3 hours +/- 15min. put my temperature probe into it and it was like a hot knife going into butter. The temp read 210.
So just let it sit for the 3 hours after covering regardless of what the temp is reading unless it’s like 250 or something. If it’s reading that, you have some other issue going on.
Nice! That’s awesome! Yeah, temp swings on pellet grills are really common but I’ve never had it actually affect the quality of the cook!
I picked up a chuck roast and intended to slow cook it but found this recipe and knew I had to try it on my camp chef smoker. I also threw red potatoes in with it when I wrapped it in foil. The flavor was incredible. Mine did not pull apart like it does when slow cooked but it was so juicy and full of flavor. So glad I tried this!
I write with two questions in prep for smoking tmo two – recipe lists 3-4 lbs roast and then comments at end discuss shorter smoke time if using smaller 3-4 lbs roast. What size roast is recipe calling out?
I plan to smoke together two 3 lbs bone in chuck roasts. Does the bone in affect recipe time?
Thank you in advance if you are able to address for me!
Bone in shouldn’t affect the cook time too much. The section about the smaller roasts is if you have one closer to or under 3 pounds.
CANT GET OVER THE FLAVOR! I might crockpot an arm roast but never again a chuck. We went about 7 hours, ran out of time, and was afraid it would be tough but after a slice and rest in the pan juices, had a bit of perfect bite and most succulent tenderness and perfect beefy flavor. Thanks so much for an easy, yet incredibly impressive flavorful recipe! From a cattle ranch in New Mexico—we know our beef and this is a winner!
The best
WOW, is all I can say!!! Family loved it which is saying a lot since I have 2 kiddos who are super picky eaters. As a rookie smoker I have to say was sort of nervous given some of the comments but it came out spot on other than I didn’t pay attention to the broth and I should have added more towards the end. Will definitely be adding this to my rotation of meals this Summer!!
WOW! I tried this the other day and all I can say is OMG. It’s some of the best beef we’ve ever had.
A couple of notes: I had the same problems as some others, getting my probe into a fatty area which showed it up to temperature way too soon. Once I tried pulling it apart I realized it wasn’t done, checked with the thermometer and found it wasn’t up to temperature. Put it back on for another hour and a half, and perfect. Your times are right on the money. Thanks for sharing this. Now I have to do a couple more for family and friends.
Hi took it off the grill at 200,