Home Smoked Chuck Roast: Simple, Moist, Pulled Beef

Smoked Chuck Roast: Simple, Moist, Pulled Beef

by Brad Prose
smoked and pulled beef chuck roast

Smoked Chuck Roast: Guide To Delicious Pulled Beef

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

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 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, Lazy 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.

chuck roast prepped with spices
Seasoning the chuck roast generously. Don’t be afraid to try new flavors.
chuck roast on the smoker
Smoke bath! Building those flavors.

The Secrets for Moist Chuck Roast

Maybe these aren’t real secrets, but they are definitely some hot tips that will help you meet your goals: tender, moist, pulled beef.

How to Smoke a Chuck Roast

  1. Low and slow. 225°F for the first half, and wrapping for the second half.
  2. Spritz! Keep a spray bottle nearby, and hit that beef with some mists of beef broth every hours to keep the outside from getting dry.
  3. Broth, onions, and steam. Similar to brisket, chuck roast tends to plateau with it’s internal temperature at 165°F. Place the chuck roast in a skillet or foil pan, 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.
Chuck roast in the skillet with beef broth and onions
Smokey chuck roast finishing off in the beef broth and onions.

Customize your flavors.

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 with coffee for a darker, bolder flavor. Try adding warm spices, or smashed garlic into the broth for additional aromatics.


WAIT

Now that you’re mastering the shredded beef, try out a variation: Spiced Shredded Beef with Chile Peanut Sauce


Let’s cook!

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pulled beef smoked chuck roast

Smoked, Pulled Chuck Roast

  • Author: Brad Prose
  • Prep Time: 1 hour
  • Cook Time: 6 hours
  • Total Time: 7 hours
  • Yield: 8 servings 1x
  • Category: BBQ
  • Method: Smoking
  • Cuisine: Beef

Description

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


Ingredients

Scale
  • 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

Instructions

  1. Combine the spices and season the beef ahead of time, at least an hour or up to overnight. This dry-brine process will help build a thick, delicious bark on the outside.
  2. When you’re ready, preheat your smoker to 225°F. Take the beef out of the fridge while you are preheating the smoker.
  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°F. Place the chuck roast into a skillet or foil pan, adding in the 2 cups of 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.

Notes

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!

Keywords: smoked chuck roast

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2 comments

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.

Reply
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!

Reply