This guide is going to show you how to take chuck roast and make the most flavorful pulled beef.
You'll need to have a smoker and your favorite seasonings.
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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.
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There's almost no prep work.
Season the beef generously with your preferred spices. Recommendations are in the link below.
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Smoke it low and slow. 250°F for the first half, and wrapping for the second half.
Spritz with beef broth as needed.
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Place the chuck roast in a foil pan, add some broth and sliced onions before increasing the temperature to 265°F. Cook the rest of the way until about 200-205°F.
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Skip the foil pan and use a cast iron skillet for wrapping the chuck roast with the broth and onions. Wrap it at 165F, cover it with foil for the braising stage.
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Stick the thermometer into the beef once it’s around the 205°F mark. It should go in with very little resistance.
Shred when cooled down.
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Perfect shredded beef for tacos or sandwiches! What will you make?