Adre Naline Barbeque Smoked Chuck Pulled Beef

Smoked Pulled Beef Chuck Roast is similar best Sun pot roast you've always had with an actress osculation of smoked season you never knew you wanted. Tender, melt in your mouth, total of beefy flavour.

Shredded beef chuck roast on a wooden plate with grilled Brussels sprouts and mashed potatoes topped with gravy in the background.

Smoked Chuck Roast

Chuck roasts are well marbled pieces of beefiness with some really tight connective tissue. They tend to exist a tougher cut of meat, but some TLC from the smoker can brand them ultra tasty. By smoking a chuck roast low and slow, you allow that fat to slowly render and the low estrus to suspension downward and soften that connective tissue that tin can make chuck roasts chewy.

Chuck roasts are pop for making pot roast, and while many folks are familiar with cooking these in a slow cooker or oven, smoking them is the style to go, IMHO.

You lot likewise tin can't go wrong with this recipe! It's across easy to make with only iv INGREDIENTS. Yes. You heard me. Four. Chuck roast, onion, beef stock, and some nummy beefiness seasoning are all that stand up between you and dinner.

Uncooked chuck roast seasoned with Signature Beef Seasoning next to a bottle of Beef Seasoning on a wooden cutting board.

How to Smoke a Chuck Roast for Pulled Beef

I flavour my chuck roasts liberally with my Signature Beefiness Seasoning, but yous can too utilise equal parts salt, pepper, and garlic powder to add together flavor without masking or roofing upward the beefiness. From there, the chuck roast hits the smoker at 225 degrees F. I use oak wood for this recipe, considering I feel like oak can really stand upwardly and support that rich beef flavor. While the chuck roast smokes during this first step, I like to spritz with beefiness stock every hr to go along things moist.

Next step is to increase the heat on the smoker to 250 degrees F. Add the smoked chuck roast to a pan of beef stock and onions and return to the smoker to go along on cooking! Y'all're shooting for an internal temperature of 165 degrees F before you embrace the whole pan tightly with foil and let that chuck roast cease cooking.

Smoked chuck roast braising in beef stock and sliced onions in a disposable aluminum pan.

Internal Temperature for Smoked Chuck Roast

My recommended internal temperature for chuck roast is at least 200 degrees F. At that temperature, the connective tissues in the chuck will have cleaved down and gelatinized so they only melt in your mouth. Since we besides covered the roast and braised in liquid, the roast volition be incredibly juicy and tender as well.

If yous don't already ain i, I really recommending getting a high quality instant read thermometer. I've used Thermoworks products for years and dearest their quality.

Smoked and shredded smoked chuck roast on a wooden cutting board.

Tips for Smoking Chuck Roast

Concord up, meat lover! Before y'all swoop into this tasty recipe, check out these tips for getting the nigh out of your meat:

Grab some claws. Snag some of my Hey Grill Hey Meat Shredders to make quick work of shredded the meat.
Cook to tenderness, not time or temperature. Getting your roast upwardly above 200 degrees is where yous'll commencement to see the roast become tender, only some chuck roasts need to hit 210 before they are ready to shred. Proceed checking for tenderness and meat that easily pulls apart.
Add your favorite flavors! Beefiness goop and onions are archetype flavors. Y'all could also add in herbs, ruddy wine, potatoes, carrots, or mushrooms to braise with the beefiness.

More Pulled Meat Recipes

Whether you're a fan of pulled beefiness, chicken, or pork, Hey Grill Hey has all the recipe to keep your meat tooth satisfied! Check out more tasty recipes below!

Simple Smoked Pulled Pork
Whiskey Peach Smoked Pulled Craven
Cider Brined Pulled Pork

Smoked Chuck Roast Recipe

Shredded chuck roast on a wooden cutting board.

Smoked Chuck Roast (for pulled beef)

Smoked Pulled Beefiness Chuck Roast is similar best Lord's day pot roast you've ever had with an actress osculation of smoked flavor yous never knew you wanted. Tender, melt in your mouth, full of beefy flavor.

Prep Fourth dimension : 10 mins

Cook Time : nine hrs

Resting Time : 15 mins

Total Time : ix hrs 25 mins

Servings : half dozen people

Calories : 567 kcal

▢ 1 chuck roast (3-4 pounds)
▢ 1 yellowish or white onion (sliced)
▢ 3 cups beefiness stock (divided use)
▢ 3 Tablespoons Hey Grill Hey Beef Seasoning (or equal parts salt, pepper, and garlic powder.)

Preheat the smoker. When fix to cook, commencement your smoker going at 225 degrees F and preheat with the chapeau closed, for x to 15 minutes.
Season the chuck roast. Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic pulverization), using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and air-condition).
Smoke the roast. Put the roast directly on your grill grate, fatty-side upward, and cook for 3 hours, spraying with ane loving cup of the beef stock every hour (reserve the other ii cups of stock).
Add the broth and onions. Place the sliced onions in the lesser of a large dispensable aluminum foil pan and cascade the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on peak of the onions and set the pan in the grill.
End smoking. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, y'all'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
Cover with foil. Once your roast hits 165, comprehend the pan tightly with aluminum foil and go along cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step tin accept another 3 hours). Every roast will be washed at a slightly unlike temperature, so expect for your probe to slide into the meat similar information technology is sliding into softened butter.
Rest, shred, and enjoy. Remove the pan from the smoker and allow residue for 15 minutes. Split up the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn information technology into gravy.

If you are cooking a smaller three-4 pound chuck roast, follow the same steps, merely plan slightly less time per stride (usually only nearly a half hour less). The whole roast will cook in closer to 7-8 hours. As well, reduce the onion and broth amounts by one-half.