Smoked Pulled Chuck Roast
Chuck roasts are well-marbled pieces of beef with some really tight connective tissue. They tend to be a tougher cut of meat, but some TLC from the smoker can make them ultra tasty. By smoking a chuck roast low and slow, you allow that fat to slowly render and the low heat to break down and soften that connective tissue that can make chuck roasts chewy.Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
Equipment
- 1 Smoker Pellet, stick charcoal, it doesn't matter, just get er done your way.
Ingredients
- 1 Chuck Roast 3-4 Lbs
- 1 Onion Yellow or White, sliced
- 3 Cups Beef Stock 1 Cup spritz, 2 cups Cooking
- 3-4 Tbsp Beef Seasoning Rub or simply SPG (Salt Pepper Garlic)
- 6 Buns of Choice Brioche, Potato, Classic Buns
Instructions
Preheat the smoker
- When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes.
Season the chuck roast
- Season the roast liberally with the Beef Seasoning (or equal parts salt, pepper, and garlic powder), using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate).1 Chuck Roast, 3-4 Tbsp Beef Seasoning Rub
Smoke the roast
- Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).3 Cups Beef Stock
Add the broth and onions
- Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.3 Cups Beef Stock, 1 Onion
Finish 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, you'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, cover the pan tightly with aluminum foil and continue 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 can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Rest, shred, and enjoy
- Remove the pan from the smoker and let rest for 15 minutes. Separate 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 it into gravy.
Assemble and Devour
- Simply put some of the shreded beef on a bun, top with BBQ Sauce, or Slaw or any other toppings of choice. Or to stay KETO, serve straight up without the bun. Just enjoy.6 Buns of Choice