This moist and tender smoked pulled beef delivers the flavors of brisket without the expense or time commitment.
When it comes to smoked recipes, the options really are endless - from smoked beer can chicken to smoked brats to smoked lobster tails to smoked meatloaf.
But when I think of a smoker, I typically think of something like pulled pork. The low and slow cooking breaks down the fat and creates a fall apart and tender texture.
However the same cooking method can actually be used for chuck roast. While usually used for a pot roast in a slower cooker, smoking is the way to go.
Why This Recipe Works
- Simple - There are no injections or fancy tools for this recipe. Simply mix four ingredients for a spice mixture and liberally coat the beef. From there you let the smoker do the work. The key is patience.
- Flavorful - The best thing about pulled beef is not only how it melts in your mouth, but you get those lovely chard edges.
- Party food - As with anything on the grill/smoker, this smoked pork beef is perfect for an outdoor party with friends or family.
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Ingredient Notes
- Chuck roast - Choose a well-marbled cut where the fat can really break down.
- Dry rub - Use a simple, yet flavorful rub consisting of salt, pepper, garlic powder and instant espresso powder.
- Beef bone broth - You need some liquid to not only spray the beef but cook in a pan. Bone broth has a deep flavor which helps with deliciousness of the beef.
- Onion - Incorporate sliced onions for extra flavor and aroma.
Ingredient Notes
As with any recipe, you can mix up some of the ingredients. Some variations include:
- If you prefer a leaner option, you can use eye of round or sirloin roast instead of the traditional chuck roast.
- Feel free to experiment with different spice blends and ratios based on your personal taste preferences. You can try using chili powder, cumin, smoked paprika, garlic powder, and black pepper for a smoky and slightly spicy flavor profile.
- Instead of beef bone broth, chicken stock or even red wine can be used.
- If you want a more BBQ-like flavor, brush with your favorite BBQ sauce with 30 minutes left.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a bowl, combine the ingredients for the rub, then generously coat the exterior of the chuck roast with the mixture.
Position the chuck roast on the grill grates, ensuring the fat side is facing up. Smoke at 225°F until the internal temperature reaches 165°F, approximately 3 hours.
Spritz with 1 cup of beef broth every hour during the cooking process.
Move the roast to a disposable aluminum foil pan and add the remaining 1 cup of beef broth and sliced onions. Seal the pan tightly with foil and continue cooking until the internal temperature reaches 202°F.
Let it rest for 15 minutes before shredding.
FAQs
You are breaking down the tissue of the meat quickly so it shreds easily. No need to go expensive and get something like filet mignon or Kobe beef.
The best is chuck roast or brisket. The smoker will do its job in breaking down the beef so it melts in your mouth.
In general, it takes about 2 hours of cook time per lb to smoke beef at 225°F, so in theory an 4 lb chuck roast should take 8 hours.
However, every cut is meat is different. Some could be done in 5 hours or it could take as long as 14 hours.
Aim for an internal temperature of around 200-205°F. This allows the collagen in the meat to break down, resulting in tender pulled beef.
You can keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Pulled Beef Uses
The great thing about pulled beef is how many ways you can use it. Some options include:
- Tacos
- Pizza
- Enchiladas
- Chili
- Burrito bowls
- Pasta like a beef ragu
These are just a few options. Trust me, there are plenty of more.
Side Dish Options
Pulled beef is a great party food which means it needs some tasty sides. Some options include:
- Three Cheese Mac and Cheese
- Collard Greens
- Smoked Asparagus
- Coleslaw
- Smoked Baked Potatoes
- Maple Roasted Carrots
- Smoked Mac and Cheese
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked beef recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use the right wood for smoking. Experiment with various wood chips or chunks to add distinct flavors to your pulled beef. Hickory, mesquite or oak are popular choices.
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- Use the leftover juice to make a beef gravy or au jus.
- To reheat, place the beef that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the beef keep its juices.
Other Smoker Recipes
If you’ve tried this smoked pulled beef recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Pulled Beef
Ingredients
- 3-4 lb chuck roast
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon instant espresso powder (optional)
- 2 cups beef bone broth, divided
- 1 sweet onion, thinly sliced
Instructions
- Preheat smoker to 225°F. Mix rub ingredients in bowl and rub outside the chuck roast.
- Place the chuck roast on the grates, fat-side up. Cook until the internal temperature reaches 165°F, about 3 hours. Spray every hour with 1 cup of beef broth.
- Transfer the roast to a disposable aluminum foil pan and add the remaining 1 cup beef broth and sliced onions. Cover tightly with foil and cook until the internal temperature reaches 202°F.
- Remove the beef from the liquid and let rest for 15 minutes before shredding. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.
Notes
- Use the right wood for smoking. Experiment with various wood chips or chunks to add distinct flavors to your pulled beef. Hickory, mesquite or oak are popular choices.
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- Use the leftover juice to make a beef gravy or au jus.
- To reheat, place the beef that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the beef keep its juices.
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