Smoked Pulled Beef: Tips for Success

CHILESANDSMOKE.COM

Read along for techniques

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.

Why choose Chuck Roast?

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.

Why choose Chuck Roast?

It’s cheaper. Usually, chuck roast is cheaper than most of the other cuts you’ll find. Brisket can compare, but typically you're forced to buy 3x the amount at the same price per pound.

Why choose 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.

Why choose Chuck Roast?

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.

Why choose Chuck Roast?

Ready to go. 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.

Why choose Chuck Roast?

Low and slow. 250°F for the first half, and wrapping for the second half.

How to Smoke Chuck Roast

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.

How to Smoke Chuck Roast

Broth, onions, and steam.  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.

How to Smoke Chuck Roast

Please check out the link below for more tips, recipes, and FAQs to help you have the BEST pulled beef using your smoker.

More Tips & Guidance

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