Home Smoked Pulled Beef Using Chuck Roast

Smoked Pulled Beef Using Chuck Roast

by Brad Prose

You won’t find a dry chuck roast here! Smoked chuck roast is the best alternative to the big boy (beef brisket) for smoked pulled beef. It’s smaller, generally much more affordable per pound, and it takes significantly less time to cook.

Smoked pulled beef, ready to eat.

Smoked Chuck Roast: Guide To Delicious Pulled Beef

Tacos, sandwiches, or just a fork. It really doesn’t matter what you use to transfer the food to your mouth, this pulled beef tastes incredible. The process is pretty straightforward but there are some simple steps below to make sure that you’re not disappointed the next time you fire it up.

Perfect Pulled Beef

This guide is going to show you how to take chuck roast and make the most flavorful smoked pulled beef. Sometimes I’ll use a chuck roast as a replacement for sliced brisket because I’m feeling lazy. That guide is here: Smoked Chuck Roast, Poor Man’s Brisket.

Smoking a chuck roast low and slow will help break down the tough connective tissue through the beef. This is a similar process to brisket, beef ribs, and other tough cuts. Patience pays off, you will have incredibly tender and moist shredded beef.

Two chuck roasts, seasoned and smoking for pulled beef.

Why Choose Chuck Roast?

You might be surprised that you’re not seeing a brisket, shoulder clod, beef cheeks, or another cut. Let’s break down the reasons why we use chuck roast for smoked pulled beef:

  • Just the right amount of fat. It’s much more difficult to make smoked pulled beef with leaner roasts, like the eye of round or bottom round. Beef cheeks are SO delicious, but their fat content isn’t pleasing to everyone. Yes, brisket points work very well, but there are a few other reasons we’re not using those.
  • It’s cheaper. Usually, chuck roast is cheaper than most of the other cuts you’ll find. There are times I’ll find brisket points on sale for a price that’s similar, but I’d still prefer to use a chuck roast.
  • The right size. The muscle fibers are shorter, meaning that when you shred the chuck roast to serve as pulled beef, you don’t have 6-8″ meat fibers that you have to cut. Some larger cuts, such as brisket points, will have much longer fibers which will cause additional work.
  • It’s more accessible. Looking at stores around the country, chuck roast is one of the most common cuts with the correct amount of fat.
  • Easy to cook. Aside from the occasional spritzing, and wrapping up with some broth, there’s absolutely nothing to this. There’s almost no prep work.
  • Ready to go. I’ll reinforce the fact that there’s almost no prep work. Do you want simple? Here you go. Maybe you have to trim a little silverskin on the outside, but these are mostly ready to be seasoned, smoked, and turned into the best, shredded beef.
Chuck roast, smoking to temp
Smoke bath! Building those flavors.

How to Trim a Chuck Roast for Smoking

One of the best parts of working with chuck roast is the lack of preparation. Most of the time you can simply remove the chuck roast from the wrapped package, pat it dry, and it’s ready to go. Sometimes there could be some silverskin or intermuscular fat on the outside that requires a little trimming.

The intermuscular fat is the thick band of fat running through the center of the chuck roast. This type of fat does not render down completely and tends to end up slightly chewy if you try to eat it. Chuck roast is comprised of a few different muscles, and this fat holds everything together.

Don’t worry about cutting it out or trimming it down. It’s the glue that binds everything together for the cooking phase, and it’s very simple to remove when shredding. At the end of smoking the chuck roast, you’ll focus on shredding the different pieces of meat on the outside and can simply discard the thick band of intermuscular fat.

Chuck roast, seasoned heavily for the smoker.
Seasoning the chuck roast generously. Don’t be afraid to try new flavors.

Seasoning Choices for Chuck Roast

There are so many opportunities in the process to customize the flavor profile of your chuck roast. The seasoning, the spray, and the braise. Play with combinations that you feel could be a hit! I like to mix it up and spray it with coffee for a darker, bolder flavor. Try adding warm spices, or smashed garlic into the broth for additional aromatics.

  • Classic Salt & Pepper: If you’re not sure. Texas definitely knows its flavors when it comes to BBQ beef. Stick with the basics and it will absolutely work well.
  • Smoky Southwest Dry Rub: This is for a deeper, earthy flavor built off of dried chiles and aromatics. It creates a really nice bark as well.
  • Espresso Steak Rub: Leaning more towards the classic salt and pepper, with a dark tone from the coffee. Use this if you’re planning on a rich dish, like pulled beef sandwiches with melty cheese.

Recommended BBQ Rub Blends

Sometimes we just want a bottle to grab and go. There are SO many options for amazing flavors, here are my top few when it comes to smoked shredded beef:

  • Bourbon Prime: This umami-packed blend has the smoky profile of bourbon-infused spices, designed specifically for beef. It will pair so well with the combination of beef stock and onions when smoking.
  • Brisket Bomb: Simple with only 3 ingredients, carefully chosen. A perfect ratio of salt & pepper with a hand-picked roasted coffee from the Pacific Northwest. It’s not just for brisket, it’s also for smoked pulled beef.
  • Korean BBQ Blend: Spicy, funky, and will absolutely transform your expectations. Stick with beef broth and add some kimchi to the pot. You’ll be amazed.
Dry Brined chuck roast for pulled beef.

What is Dry-Brining?

This is a fancy name for the simple process of salting and resting meat before cooking it. Doing so provides the same goals of wet-brining without diluting the natural flavors of the meat. The food becomes deeply seasoned and remains very juicy.

Season the meat, and allow it to rest uncovered in the fridge for a period of time. It’s as simple as that. Osmosis and diffusion do the magic, drawing out excess moisture and sucking back in salt, creating a natural brine that penetrates deep into the muscles.

Benefits of Dry-Brining

  • Crispier bark, crust, or skin on the outside.
  • Deeply seasoned food throughout every bite.
  • Higher juice and moisture retention.
  • Simple process, very little work involved.

You’ll be using this same method for ALL meats, including whole chicken, turkey, pork, chicken wings, and more. Dry-brining works well for anything that will be smoked slowly, or grilled directly over the coals.

How Long Should the Meat Dry-Brine?

The time required for dry-brining depends on what you’re doing and the size of the meat. Smaller cuts that you’ll cook for a shorter period of time and searing on the grill won’t take much longer than an hour or so, and larger cuts like the Prime Rib above need to dry-brine overnight. Most meats will be seasoned properly if rested overnight.

Equipment for Dry-Brining

Aside from your seasoning of choice, the only equipment that I recommend is a wire rack on a baking sheet. Allowing the meat to be elevated provides even airflow around the meat, drying out the outside on the bottom as well, which lifts it out of its own juices. Having a soggy bottom goes against what you’re trying to accomplish.

Chuck roast in the skillet with beef broth and onions
Smokey chuck roast finishing off in the beef broth and onions.

How to Smoke a Chuck Roast for Pulled Beef

  • STEP 1: Low and slow. 250°F for the first half, and wrapping for the second half.
  • STEP 2: Spritz! Keep a spray bottle nearby, and hit that beef with some mists of beef broth every hour to keep the outside from getting dry.
  • STEP 3: Braising with broth, onions, and steam. Similar to brisket, chuck roast tends to plateau with its internal temperature at 165°F. Place the chuck roast in a skillet or foil pan, and add some broth and sliced onions before increasing the temperature to 265°F. You’ll be cooking it like this the rest of the way until about 200-205°F. Make sure the vessel you use is wrapped tightly with heavy-duty aluminum foil, or a lid that fits.
  • STEP 4: Use your judgment. This is critical, you’ll need to go by feel. Stick the thermometer into the beef once it’s around the 205°F mark. It should go in with very little resistance. Think about how it would feel to stick the thermometer into a jar of peanut butter – the feeling should be the same when checking to see if the chuck roast is ready.

Think about how it would feel to stick the thermometer into a jar of peanut butter – the feeling should be the same when checking to see if the chuck roast is ready.

Chuck roast, shredded beef with jus and onions.

Frequently Asked Questions

What if my smoked chuck roast isn’t tender enough to shred?

Cook it longer. BBQ isn’t about strict rules, you have to use intuition. It should be probe tender when it’s ready to shred. Every piece of meat is slightly different.

Do I need to let it chuck roast rest?

I let mine rest at room temp (still covered) for 30 minutes, which allows some of the juices to retreat back into the muscles and also cools it off enough to handle.

How can I keep the smoked pulled beef warm?

Let it cool down to about 180°F, still in-tact, and then you can wrap the container in a warm cooler which should keep it warm for quite a while. Do not shred ahead of time, that will cool it off.

What equipment should I braise the chuck roast in?

You can use a heavy-duty foil pan, cast-iron skillet, or Dutch oven. Any of those will work well, the key is to make sure that it is large enough to fit the chuck roast and your liquid. Seal the top of it with either heavy-duty foil, or the lid if it comes with one.

Chuck roast ready to be turned into pulled beef.

Watch a Quick Process Video

What to Serve With smoked pulled beef?

Let’s cook!

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Smoked pulled beef, ready to eat.

Smoked, Pulled Chuck Roast

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef.

  • Total Time: 7 hours
  • Yield: 8 servings 1x


  • 1 chuck roast (34 lb)
  • 2 tbsp kosher salt
  • 2 tbsp fresh ground black pepper
  • 1 tsp garlic powder
  • 1 tsp chile powder (chipotle, or guajillo)
  • 1 cup beef broth
  • 1/2 onion, sliced thin


  1. Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.
  2. When you’re ready, preheat your smoker to 250°F
  3. Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.
  4. The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it’s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.
  5. You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.
  6. Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.


Time will vary depending on the meat. It might take more than 3 hours to hit 165F, and it might take more than 6 hours total cooking time. Plan accordingly, always start early. It’s easy to keep meat warm, but it’s not easy to keep guests from being hangry!

  • Author: Brad Prose
  • Prep Time: 1 hour
  • Cook Time: 6 hours
  • Category: Beef
  • Method: Smoking
  • Cuisine: Pulled Beef

Keywords: smoked chuck roast, beef, pulled beef, shredded beef, bbq beef

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Ryan January 14, 2021 - 7:13 pm

I followed this recipe step by step with an angus chuck roast and I could not shred it. I had to cut it like a brisket and it tasted exactly like a brisket. It was amazing but I was trying to make shredded beef and that won’t happen. But def delicious, I am gonna use his recipe to make “brisket” for parties and save money on the meat haha.

Brad Prose January 14, 2021 - 7:15 pm

Very interesting, feel free to hit me up directly. I’d love to help you get there and have it shred. I’ve been using the same process for a long time so I’m curious to know what went sideways.
So glad you enjoyed the end result no matter what. It’s delicious!

Fashion Styles June 16, 2021 - 2:37 pm

great post, very informative. I wonder why the other experts of this sector don’t notice this. You must continue your writing. I’m sure, you’ve a huge readers’ base already!

Mario August 7, 2021 - 11:33 am

We make this all the time now, thank you! Two at a time will last our family through the week. Lots of tacos.

Brad Prose August 11, 2021 - 4:11 am

Haha thank you sir, glad you enjoy

Ethan Peterson April 16, 2022 - 7:42 pm

Love this. Family always asks me to make this. Biggest thing I learned is cook to 200-205. Sometimes it will take longer other times it will take less time. Biggest thing is plan ahead. Get a empty cooler lines with blanket and another blanket or towel. If meat is done early just pop it in the cooler. It will stay at temp for 2-6 hrs

Brad Prose April 29, 2022 - 10:46 am

Thank you for the feedback! I’m glad to hear you are working through the variables, as meat seems to cook differently every time.

Nikki - Beach Girl Grills July 1, 2022 - 7:24 pm

This recipe is so easy to follow. It gives the humble chuck roast an entirely new spin. Half got consumed straight from the cast iron before it made it to anything.

Brad Prose July 1, 2022 - 7:25 pm

Great to hear Nikki! I’m also a sucker for chomping down before it transfers into a taco 😂

Steph Foster - Foster Feasts July 2, 2022 - 8:23 am

You can tell you’ve dialled in your process and the results come out perfect everytime. This will be a go to recipe in future!


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