Smoked Chuck Roast or Pulled Beef in 6 Stages

Smoked chuck roast ends up having a similar texture to pulled pork if smoked for long enough.

It’s a smaller and cheaper cut than brisket, but it’s also a tough cut of meat consisting of tight connective tissue that needs to break down slowly in the smoker.

The fat renders right down gradually and can then be pulled apart with a fork.

We’re going to smoke this juicy, flavoursome cut of beef low and slow at 110°C or 225°F, treating it like a brisket. Brisket will take longer because it’s a bigger cut of meat but the cooking method is the same.

If you would like to read our article on ‘How to Smoke Brisket,’ see here:

3-4 lbs worth of smoked chuck roast will feed 6-8 people depending on appetites and side dishes.

Smoked Chuck Roast or Pulled Beef

Smoked Chuck Roast Stage 1- Prepare the Meat

If your chuck roast has been in the fridge take it out 30 minutes before you want to smoke it.

If you put a cold piece of meat straight onto the smoker it will steam and affect the temperature of your smoker.

Get your smoker on at 225°F or 107°C.

We like to use the Pit Boss Sportsman Wood Pellet Grill, but you can use what ever grill suits you.

Always use good quality charcoal to retain the heat so you won’t have to refuel too often.

We like to use hickory wood with beef but you can use apple or cherry if you like a milder smoke flavour.

Smoked Chuck Roast Stage 2 – Make the Dry Rub

  • 1 tbsp of fine sea salt 
  • 1 tbsp of freshly ground black pepper
  • 1 tsp chilli powder
  • 1 tsp of sweet smoked paprika 
  • 1 tsp of ground cumin
  • 1 tsp garlic powder 
  • 1 tsp onion powder

Put all of the dry rub in a bowl and mix well.

Brush your meat all over with Dijon mustard so that the rub will stick better. You won’t really taste it, but if you don’t like mustard you can brush it with a little oil, or even honey. 

Use your hands to get the rub all over the chuck roast on all sides.

This rub will get us the lovely crispy bark on our smoked chuck roast. 

Smoked Chuck Roast Stage 3 – Smoke Until Temp is 160-165

Put your meat onto the smoker on indirect heat, away from open flames. We want smoked meat not burned meat.

Close the lid down, and then leave for around 2 hours before we check on the meat. At this point you can start to brush the meat very so often with beef stock or a little oil to stop it drying out.

Some people like to spray the meat with cooking oil spray, we just use a mopping brush.

It will be roughly 3 to 3 and a half hours until the internal temperature of the chuck roast comes up to 160-165°F or  71-74°F. 

Always cook to temperature not time as no smoke ever comes out the same twice.

If you need an internal thermometer try here:

BBQ Grill Accessories

Smoker Chuck Roast Stage 4 – Wrap & Return to Smoker

At this point take the meat off the smoker and wrap it tightly in Butcher’s paper or tinfoil. 

Return the wrapped meat to the smoker for around another hour until the internal temperature of the meat is  208°-210°F or 98-99°C. 

BBQ Chuck Roast in the Smoker Stage 5 – Rest

Leave your wrapped chuck roast to rest for 30 minutes.

Resting is crucial because it allows the juices to redistribute throughout the meat and meat to relax. 

Smoked Chuck Roast For Pulled Beef Stage 6 – Pull Apart or Slice & Serve

When your meat has rested you can either cut it into slices or shred it with a fork.

Serve with mashed or baked potatoes, beans, coleslaw and corn on the cob.

If you enjoyed this article you might also enjoy this one ‘Smoked Burger Recipe.’

Smoking Hamburgers For Extra Flavour Recipe

For another great article on Smoked Chuck Roast try here:

This great recipe for Braised Chuck Roast from Porter Road is a different but refreshing take on cooking Chuck Roast.

Buying Organic Grass Fed Chuck Roast Online

You know what you’re getting with Porter Road grass fed beef. It is safely sourced from local farms and contains no hormones or antibiotics.

These online butchers also deliver nationwide across the US.

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