Smoked Pulled Beef - Tender Shredded Chuck Roast
My juicy and tender Smoked Pulled Beef is easy to make and perfect on a bun, in a taco, over a baked potato, or by itself!
Servings: 8 servings
Calories: 315kcal
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.
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
Calories: 315kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 180mg | Potassium: 585mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 82IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 4mg
