Tender, juicy, and loaded with smoke flavor, my Smoked Pulled Beef is one of the best things you can make on your smoker. Whether you pile it onto sliders, stuff it into tacos, or top a loaded baked potato, you really can't go wrong.
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Recipe At-A-Glance
- Prep Time: 15 minutes
- Smoke Time: 5 to 6 hours
- Rest Time: 1 hour
A smokehouse favorite at home
Where I live, we don't have a local BBQ joint or a smokehouse nearby. If I want that deep, slow-cooked flavor, I have to make it myself on my smoker. That is exactly how this recipe came to be.
I have spent a lot of time perfecting different shredded meat recipes, like my Pit Boss Pulled Pork, Smoked Pulled Ham, and my Smoked Pulled Chicken, but there is just something special about beef. While I love a traditional Smoked Chuck Roast or a Hot and Fast Smoked Brisket for slicing, this version is all about the shred. I've tested a lot of shredded meat recipes on my smoker, and this chuck roast version is the one I make when I want pulled beef without committing to an all-day brisket.
I love to serve my smoked pulled beef on Soft Hamburger Buns with plenty of BBQ sauce, Pickled Red Onions, and my Old-Fashioned Bread and Butter Pickles.
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Recipe Ingredients
- Chuck Roast. I used a 3 to 4-pound boneless roast for this recipe. This cut of meat is perfect because it has the fat and connective tissue needed to stay moist.
- The Binder. I use yellow mustard to help the rub stick. You will not taste it once it is finished cooking. You can also use olive oil or avocado oil.
- Dry Rub. I used my rub from my Pellet Grill Smoked Brisket recipe. You can also use my homemade Smoked Brisket Rub or Prime Rib Rub.
- Liquid for Braising. A mix of beef broth and Worcestershire sauce provides the moisture needed to break down the meat.
- Aromatics. Adding a sliced onion and minced garlic to the pan adds a lot of extra flavor to the final shredded meat.
See the recipe card for full information on ingredients and quantities.
How to make smoked pulled beef
Season the beef. Whisk together your dry rub ingredients. Pat the chuck roast dry, apply a thin layer of mustard or oil, and coat the meat generously with the rub on all sides.
The first smoke. Heat your smoker to 250°F. Use a wood like oak or hickory for a classic flavor. Place the roast directly on the grates and smoke for about 3 hours or until the internal temperature reaches 155°F to 160°F. Note: Mine started to stall at 155°F, so that is exactly when I moved it to the pan.
The braise. Move the beef into a foil pan or a roasting pan. Add the beef broth, Worcestershire sauce, onion, and garlic. The foil pan essentially catches all those delicious juices you'll want to mix back into your shredded meat.
Finish the cook. Cover the pan tightly with foil and place it back in the smoker at 250°F. Continue cooking until the internal temperature reaches 203°F to 205°F. At this point, your thermometer probe should slide in like butter with no resistance.
The rest (Don't skip this!). Remove the pan from the smoker and let the beef rest, covered, for at least one hour. (I like to cover it with a couple of kitchen towels to keep the moisture in). This is the secret to the best smoked pulled beef; if you shred it too early, the steam escapes and you will have dry meat.
Shred. Use two forks or meat claws to shred the beef right in the liquid. Mix the shredded meat with the pan juices before serving.
How to serve Smoked Pulled Beef
This beef is perfect for many different meals throughout the week. My favorites are:
- Tacos: Serve in corn tortillas with Pico de Gallo and lime.
- Nachos: Pile it high on chips with Smoked Queso.
- Potatoes: Stuff it into Smoked Baked Potatoes with sour cream.
- BBQ Bowls: Serve over Smoked Mac and Cheese for a comfort food classic.
Variations
- Spicy: Add a tablespoon of red pepper flakes or chopped jalapeños to the braising liquid.
- Sweet BBQ: Stir in a half cup of your favorite BBQ sauce after you shred the meat.
- Mexican Style: Add a teaspoon of cumin and dried oregano to your rub.
Storage and Reheating
- Fridge: Store leftovers in an airtight container with the juices for up to 4 days.
- Freezer: This beef freezes perfectly. Place it in a freezer bag for up to 3 months.
- Reheating: The best way to reheat is in a skillet over low heat with a splash of extra beef broth to keep it moist.
Why is my pulled beef tough?
If the beef is hard to shred, it usually needs more time. The connective tissue doesn't fully break down until the internal temperature hits that 203°F-205°F range.
Can I make this in an electric smoker?
Yes! You can follow the exact same temperature and internal cues. Just ensure you are getting a steady stream of smoke during the first three hours before you wrap the meat.
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Printable Recipe
Smoked Pulled Beef - Tender Shredded Chuck Roast
Equipment
- Foil Pan or Roasting Pan
- Instant Read Digital Thermometer or Temperature Probe
Ingredients
Base ingredients
- 3-4 pound boneless chuck roast
- 2 tablespoons yellow mustard (or olive oil for binder)
- ¼ cup beef rub (recipe below) (or your favorite beef seasoning)
For the beef rub
- ½ cup brown sugar
- ¼ cup kosher salt
- 1 teaspoon black peppercorns, cracked
- 1 teaspoon dehydrated onions
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon juniper berries (optional)
For the braising liquid
- 1 cup beef broth
- 1 medium white or yellow onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
Instructions
- Season. Heat your smoker to 250°F using oak, hickory, or cherry pellets. Pat the chuck roast dry. Apply a thin layer of mustard or oil as a binder, then coat the meat generously with the dry rub on all sides.
- Smoke. Place the roast directly on the smoker grates. Smoke for approximately 3 hours or until the internal temperature reaches 155°F to 160°F and a dark bark has formed.
- The Braise. Transfer the beef into a foil pan or roasting pan. Pour in the beef broth and Worcestershire sauce, then top with the sliced onion and minced garlic. Cover the pan tightly with heavy-duty aluminum foil to trap the steam. Place the pan back in the smoker and close the lid. Continue cooking at 250°F until the internal temperature reaches 203°F to 205°F and the meat thermometer slides in with no resistance.
- Rest and Shred. Carefully remove the pan from the smoker. Let the beef rest, still covered, for at least 1 hour to let the juices redistribute. Use two forks or meat claws to shred the beef directly in the liquid. Toss the shredded meat in the pan juices before serving.
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Notes
- The Probe Test. While internal temperature is a great guide, always pull the meat based on feel; if the thermometer probe doesn't slide in like soft butter, the connective tissue hasn't fully broken down yet, so give it more time in the braise.
- Leftover Rub. If you make the homemade beef rub, store any unused rub in an airtight container or jar in a cool, dark place for up to 6 months. You can also freeze it to keep it the freshest.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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