- 1 chuck roast (3–4 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
- Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.
- When you’re ready, preheat your smoker to 250°F.
- 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.
- 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.
- 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.
- 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!
- 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