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Smoked Pulled Chuck Roast Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 8 hours
  • Yield: 8 servings

Description

This smoked, pulled chuck roast recipe involves seasoning a sizable chuck roast and cooking it low and slow in a smoker for tender, flavorful, melt-in-your-mouth pulled beef. The beef is smoked at a low temperature, periodically basted with beef broth to retain moisture and enhance flavor, before being wrapped with onions and more broth to finish cooking until perfectly tender. After resting, the roast is shredded for a delicious, smoky pulled beef ideal for sandwiches or hearty meals.

Ingredients

Beef and Seasonings

  • 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)

Additional Ingredients

  • 1 cup beef broth
  • 1/2 onion, sliced thin

Instructions

  1. Season the Beef: Generously season the chuck roast on all sides with kosher salt, freshly ground black pepper, garlic powder, and chile powder. Let it sit at room temperature for at least 30 minutes to absorb the flavors and come closer to room temperature, which encourages even cooking.
  2. Preheat the Smoker: Preheat your smoker to 250°F to prepare for low and slow cooking, which ensures tender and smoky meat.
  3. Start Smoking: Place the seasoned chuck roast on the smoker grates and smoke it for about 3 hours. During this phase, spray the roast with beef broth at least once every hour. This adds flavor and helps prevent the edges from drying out.
  4. Wrap the Beef: After the internal temperature reaches about 165°F (typically after 3-4 hours), the temperature will stall. This is normal. Increase the smoker heat to between 265°F and 280°F. Transfer the roast into a skillet or foil pan, add the sliced onions and beef broth, then cover tightly with foil.
  5. Continue Cooking: Return the foil-covered pan to the smoker and continue cooking until the internal temperature reaches approximately 205°F and the probe or thermometer slides in with little to no resistance. This indicates the meat is tender enough to shred.
  6. Rest the Roast: Remove the roast from the smoker and let it rest, covered in its juices, for about 45 minutes or until the temperature comes down to around 145°F. Resting allows the juices to redistribute for moist meat.
  7. Shred and Serve: After resting, shred the chuck roast using forks or meat claws for pulled beef. The result is smoky, tender meat perfect for sandwiches, tacos, or as a main dish.

Notes

  • Allow the roast to come to room temperature before smoking for more even cooking.
  • Spraying the beef broth during smoking helps maintain moisture and enhances flavor.
  • The temperature stall at around 165°F is normal and expected; be patient.
  • Using a probe thermometer helps monitor tenderness as the meat approaches 205°F.
  • Letting the meat rest is crucial for juicy pulled beef.
  • Adjust seasoning to taste or add additional spices for more heat or smokiness as desired.
  • Prep Time: 45 minutes
  • Cook Time: 7 hours 15 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://saraflavors.com/smoked-pulled-chuck-roast-recipe/