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Smoked pulled beef, ready to eat.

Smoked, Pulled Chuck Roast

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4.9 from 9 reviews

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

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

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. 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.

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!

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