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5 from 3 votes

Smoked Chuck Roast for Pulled Beef

Chuck roast may be one of the best cuts to use for your pulled beef recipes. Beef chuck roast is very similar to pork front shoulders, otherwise known as pork "butt" roasts. Chuck roasts are made from steer front shoulders, and they are ideal for long, slow cooking sessions.

Prep Time10 mins
Cook Time9 hrs
Course: Main Course
Cuisine: American
Keyword: Chuck Roast
Servings: 4
Calories: 196kcal

Equipment

  • Smoker
  • Refrigerator

Ingredients

  • Chuck Roast

  • Coarse salt

  • Dry rub mix

Instructions

  • It is strongly recommended to go with the standard low and slow temperature at 225 Fahrenheit

  • Put hot water in the water reservoir and as soon as you spot the kettle getting to 225 at grate level on the cooking side, add your chuck roast.

  • It can be added directly from the fridge.

  • Set a thermometer probe as close to the center of your roast as possible to get the most accurate readings.

  • The specific variety of wood you use is up to your personal tastes almost entirely.

  • There are many to choose from, and some of the most popular options include oak, hickory and just about any fruit wood like cherry or apple.

  • There are many other factors that will affect your meat's final flavor, so don't worry too much about choosing.

  • Use just about three fist-sized chunks of wood, or four if you are going for smaller pieces.

  • The temperature on your bbq chuck roast will start to rise relatively quickly, though it is possible for it to begin stalling for an hour at roughly 150 to 170 Fahrenheit.

  • Eventually the temperature will rise again, and it is important for you to monitor the internal temperature after it reaches 200 to make sure that the roast has the chance to soften.

  • Beef is a little different from pork in this regard because a smoked chuck roast needs to hit a higher internal temperature to fully render its fat.

  • Pulled pork may be fine at around 203, and then a placement in a Cambro, but chuck roast may require upwards of 210.

  • Once it reaches this temperature, it is vital to keep it there for at least an hour or two.

  • The most important way to test here is to use a probe to make sure that the meat is tender enough.

  • Use your meat thermometer or any other skewer to check the texture of the meat.

  • You want your smoked chuck roast to give as easily and quickly as possible.

  • There should be practically no resistance, with a feeling similar to butter when the probe comes in and out.

  • If it still feels too dry or tough, give it another hour and check then.

  • Wrapping your meat in foil, otherwise known as "crutching", can be an excellent way to speed the process along.

  • Wrapping from the start, however, may not be recommended, as it can reduce a large portion of the delicious barking at the crust of the meat.

  • If you are interested in wrapping your meat, wait until the internal temperature is roughly 180 Fahrenheit and then wrap the meat in foil to get the desired juiciness within.

Nutrition

Serving: 100g | Calories: 196kcal