Smoked Pulled Beef Chuck Roast - Hey Grill, Hey (2024)

FAQs

How long to smoke chuck roast for pulled beef? ›

Pull your chuck roasts out and place on the smoker to cook until 165F internal (about 3 hours). Add into a spritzer your mixture and spritz the meat every 20-30 minutes. Once the chuck roasts have hit temperature, pull them out and place in a large foil bin.

Smoked Chuck Roast is smoked at 225° for 2 hours per pound, or 250° for 1 ½ hours per pound. This does not include time for resting the meat, usually 1-2 hours for best results.

I rubbed down a five-pound hunk of beef chuck with coarsely ground pepper and kosher salt, tied it up (to help it hold its shape a little better while smoking), fired up my grill to 250°F (121°C), added some hickory chunks, and placed the chuck on the cooler side of the grill to smoke.

Smoking beef chuck roast results in juicy and tender meat that you can either slice or shred to make smoked pulled beef. It works out cheaper than brisket since it's smaller, and cooks quicker too! Smoking beef chuck roast results in juicy and tender meat that you can either slice or shred to make smoked pulled beef.

Place the chuck roast in the smoker, insert temperature probes. Close the lid and cook until the bark is fully developed (around 3-3 1/2 hours), and the temperature reaches 165°F. Flip the roast (using long tongs or barbecue gloves) about every hour.

Getting your roast up above 200 degrees is where you'll start to see the roast get tender, but some chuck roasts need to hit 210 before they are ready to shred. Keep checking for tenderness and meat that easily pulls apart. Add your favorite flavors!

At 160°F, the smoked chuck roasts can be wrapped in butcher paper to help keep them moist while they finish cooking.

Smoke the beef roast at 225℉ (107℃) for 30 to 35 minutes per pound. The roast is ready to come out when its internal temperature is between 137℉ (58℃) to 142℉ (61℃) degrees. Let the roast rest for 20 to 30 minutes, covered with foil, before slicing thin.

Preheat smoker to 250°F. Place chuck roast in smoker and smoke until it reaches an internal temperature of 165°F to 170°F (4 to 6 hours). Wrap tightly in 2 layers of foil or peach paper and return to smoker until internal temperature reaches 200°F to 205°F (45 minutes to 1 hour).

Start the smoker about 15 minutes before you're ready to cook, allowing it to preheat to 225 degrees. Then, sear your beef roast in a large pan with a drizzle of oil on all sides. This should take about 8-10 minutes. Then, transfer the roast to the smoker.

How long to let chuck roast sit after smoking? ›

Remove the roast from the offset smoker. Leave the beef wrapped tightly in foil or butcher paper, wrap it in a clean towel, and place it inside a cooler to rest for at least 1 hour. Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue.

If need be, we recommend flipping smaller cuts only once, preferably halfway through cooking. Larger cuts will need at least more than one flip to result in tender and juicy pieces of meat. The thickness of the piece of meat also plays a significant role in determining if you will need to flip the meat.

Place in a 210°F preheated smoker, and apply 4 hours of hickory smoke. When the internal temperature hits 160°F, remove the meat from the smoker boat it in a foil pan with some apple juice and covered it with foil. Return to the smoker and continue to cook until the internal temperature reaches 195°F.

*8 hours to smoke cook the chuck roast then 2 additional hours to cube it up and turn the pieces into burnt ends.