Smoked Pulled Beef (Chuck Roast)

This smoked pulled beef uses a two-stage cook, smoking a chuck roast for flavor, then wrapping and braising until it pulls easily. The result is juicy, beef-forward pulled beef that works well for tacos, sandwiches, and meal prep.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Rest Time 30

Servings people

Calories 568kcal

Author Joe Clements

Equipment

Ingredients

4 lb beef chuck roast or beef shoulder roast
2 tbsp kosher salt
2 tbsp coarse ground black pepper
1 tbsp granulated garlic
2 tbsp Worcestershire sauce as a binder to help the rub stick (neutral oil also works)

For the wrap / braise

1 cup beef broth see note 1 for more wrap ideas
1 whole onion, sliced

Instructions

Preheat your smoker to 250°F.
Pat the chuck roast dry with paper towels. Coat lightly with Worcestershire sauce, then season all sides evenly with kosher salt, coarse black pepper, and granulated garlic.
Place the chuck roast directly on the smoker grates. Smoke uncovered for about 1½ hours, then begin spritzing lightly every 30–45 minutes with a 50:50 mix of apple cider vinegar and water.
Continue smoking until the internal temperature reaches around 175°F and the bark is well set, usually about 3½–4 hours total. Transfer the roast to a aluminum foil or cast iron pan, add the sliced onion and beef broth, then cover tightly with foil and return to the smoker.
Continue cooking until the internal temperature reaches 205–210°F and the meat is probe-tender.
Remove from the smoker and rest, covered, for 20–30 minutes, or hold in an insulated cooler for up to 2–3 hours if needed.
Shred the beef directly in the pan, mixing it with the onions and cooking juices. Serve hot.

Notes

1. Wrap Ingredient Options:

Savory default: Beef broth and sliced onion for classic pulled smoked beef. This keeps the pulled beef rich, beef-forward, and versatile.
Deeper flavor: Replace up to half of the beef broth with a dark beer like a stout, porter, or brown ale.
Sweeter option: Add 2–3 tablespoons of barbecue sauce or a splash of apple juice to the beef broth for a more BBQ-style pulled beef.

Nutrition