Smoked Pulled Beef

5 from 1 vote

Delicious smoked pulled beef fresh off the backyard smoker. Made with beautiful beef chuck roast, this hickory-smoked beef cut is smoked low and slow until ready for shredding. Perfect for sandwiches, tacos, or just by itself!

Prep Time10

Cook Time8

Resting1

Total Time9 10

Course: Main Course

Cuisine: American, BBQ

Servings:

Calories: 390kcal

Author: Ben Isham-Smith

Equipment

Hickory wood
aluminum foil
meat shredding claws
digital meat thermometer

Ingredients

3 lb chuck roast
2 tbsp yellow mustard
2 cups beef broth

Dry Rub

¼ cup smoked paprika
¼ cup brown sugar
¼ cup chili powder
¼ cup ground black pepper
1 tbsp cayenne pepper
1 tbsp kosher salt

Instructions

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you are set up for 2-zone cooking.
In a small bowl, combine dry rub ingredients. Use a fork to crush or remove any lumps that may form.
Pat chuck roast with paper towels to remove moisture. Then, apply a thin layer of yellow mustard across the meat’s surface, covering all sides.
Apply the dry rub to the chuck roast across its entire surface. Apply liberally and work into any crevices or folds in the meat.
When the smoker has hit 225°F, add hickory wood chips to coals or wood tray. Place chuck roast on smoker grates, close the door, and smoke until meat internal temperature is 160°F (70°C). Usually 3-4 hours, depending on the size of your beef cut.
Place the chuck roast in aluminum foil and create a pouch. Pour the beef broth over the chuck roast, and add excess broth to form in the pouch around the meat.
Wrap the chuck roast and beef broth tightly in foil, and place back in the smoker. Increase smoker temperature to 275°F (135°C) and smoke until meat internal temperature hits 205°F (95°C), about 3-4 hours.
Remove wrapped chuck roast from smoker and leave to rest (still in foil) for 30-60 minutes
Use forks or meat claws to shred the beef

Nutrition