Smoked Pulled Beef from a Smoked Chuck Roast

RECIPE HERE: heygrillhey.co...
MY SAUCES, RUBS AND MERCH: patio-provisio...
Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
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00:00:19 - How to season chuck roast
00:00:42 - How to smoke chuck roast
00:02:08 - How to shred chuck roast
Ingredients
1 chuck roast 3-4 pounds
1 yellow or white onion sliced
3 cups beef stock divided use
Simple Beef Rub
2 Tablespoons kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons garlic powder
Instructions
When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate)
Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy.
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[@marke.haller4267]

Thank you for not babbling for twenty minutes. Just the facts, thank you ma'am!

[@212southsherman]

I'm making this for my momma, Mother's Day. Can't wait to throw some into a fire warmed corn tortilla and salsa. Thank you for this eye popper recipe.

[@Curly_Maple]

I started two chuck roasts this morning according to this video (except that I sliced it instead of pulling it - no big deal). We just finished dinner, and it was amazing. My niece said it might have been the best meat she ever ate! I am glad I found this little video. I will be making this again... and again and again.

[@sjwecks]

That Kitchenaid mixer tip was a game changer! Delicious from start to finish.

[@codypritchard117]

There are a lack of good pulled beef videos around, good job!

[@adammorgan4595]

Followed this recipe and I am about to drift of into a meat coma... will write more after I regain consciousness.

[@stevenschiffel4294]

You can reenter meat coma by just smoking it to an internal temp of 135-140. Medium rare slices beaurifully

[@lisaperry63]

I'm new to pellet grills, just got mine yesterday and this will be my first cook on it :) I have watched soooo many of your videos and LOVE LOVE you and your hubby. Thank you!!!

[@joshmartinez9212]

I do this often but I put it in a crockpot after I cook it with Hatch NM green chili for about 2hrs and make burritos,tacos or with eggs for breakfast

[@stephy1151]

I'm from New Mexico. Nothin beats our chili!! 😁

[@fredernsting4256]

I tried this method and our roast came out great, so thanks for the recipe Suzy! It's simple and easy. I will caution people to allow plenty of time, however; when the meat was in the foil pan with the onions and beef stock and the Traeger temperature turned up to 250F, the temperature stall on the way to 165 degrees was quite lengthy; in total, the step before covering with foil used every bit of about 3-and-a-half hours. So, if you have a roast of any size, I'd get that baby on the grill by 9:00 or 9:30 a.m. to comfortably be ready for a standard dinner time.

[@wfqsfg]

I've smoked a chuck roast numerous times but never included the step with the uncovered pan. I do braise it covered till its tender enough. Try pecan wood sometime. Very good flavor.

[@bluelarry1674]

wow the dough hook. I've been grilling for over 10 years and without a doubt I learn more from you than anyone else on social media. It's not even close.

[@dzs1945]

I smoked a chuck for my brother. Started it at 5:15 AM! It had to be done at 11. Thanks to your method we got it done in time. It was the best tasting cook ever! According to my wife!

[@tommyjacobs2001]

It doesn't get any better than this I assume. Yummy for my tummy..

[@eclecticcookingacademy9121]

I'm pretty accomplished in the kitchen. I've braised lots of tough cuts of meat to tender perfection without fail ... until today. Not that it was tough, because it wasn't. It just wasn't fall-apart or shredable at 204 degrees and by two different thermometers. It wasn't particularly moist either. Never experienced anything like it.

[@boblamb2161]

go by feel and not temp

[@theoversouls]

Love your channel! I've used your method twice and will again, tomorrow. Comes out perfect! I also vacuum freeze the shredded beef and it's still delicious later. You'd never know it was frozen. We make our version of 'carnitas' we got from a restaurant years ago that closed down. Shredded beef with a tiny bit of jus, fine chopped onion, fine chopped jalapeños, some cubed avocado, topped with shredded cheddar-jack (not a lot) and lots of squeezed lime on top. Nuked just enough to warm it up nicely. Tortilla is optional. Great stuff!

[@joeponder9668]

Wow!!! First old episode I’ve seen!!! Gonna try it tonight

[@jessical4781]

This worked perfectly for me, a grilling newbie 😄

[@PoeLemic]

Thank you for sharing how to do this. I bought a chuck roast because it was older and fallen on the ground at store (becuase I save money). And, I think that I'll use that. Thank you.

[@MichaelTaylor-wh1vw]

I have some of your products. I use the one for chicken all the time love it. Thanks for sharing. 😊

[@lovonrun]

I follow your website but didn't know until now you had a KZbin channel so awesome

[@randyr6610]

Omg that looks awesome, I’m cooking a Chuck roast today on my pit boss grill.

[@PoeLemic]

Bet you only wish you had a Traeger ...

[@jasonpeck2646]

@@PoeLemic bet you wish you had a Yoder

[@poelemic3642]

@@jasonpeck2646 He he he ... Well, glad you love your cooking tool. I'm in love with a Traeger. And, now, it's even upgraded, but I'll stick my older one. Btw, what is a Yoder?

[@jasonpeck2646]

@@poelemic3642 Yoder YS640. Yoder smokers

[@poelemic3642]

@@jasonpeck2646 Yeah, I looked after your comment. Man, aren't they a little pricer than Traeger? About how much did you pay for yours? I got mine at Costco ... I think for about $999-ish. But, they've gone up, I think, to $1300, maybe. But, they're nicer. Mine doesn't have Wifi control or a drain door for your pellets (which I wish it had the pellet DD).

[@odeed]

Great vid. Short, informative, and to the point. This is also the same way I make my pulled beef.

[@robmart8255]

I just picked up a chuck roast. I'm going to the mountains with my masterbuilt portable smoker and try your recipe. I might add carrots and potatoes to mine. 😋

[@marcray9096]

Hers is so nice looking. I followed this receipt last night( on my Pit Boss) mine came out okay. I need to do another one because I may messed-up on the first steps regarding when to cover the meat.

[@MyBoyBlu91]

Looks delicious!

[@lucjim]

Did this over the weekend. Turned out fabulous. I’d put in some photos but cannot figure out how

[@MaxwellBenson80]

Great video! Thanks for sharing this recipe with us all!!!

[@markcaldwell6857]

We've made it twice I has to be one of her best recipes! Trust me it truly take 9 hours before the meat is tender

[@inseasonandoutofseason]

that seems insane. If i cook a 3lb chuck roast at 3 hours at 350 degrees-its done, but smoking it for 9 hours, is it worth it?

[@Jaydawg1250]

That looks and sounds so delicious. Can't wait to try this on the Traeger.

[@mediabrainwash867]

I love your videos. Trying this today for the Super Bowl. You are adorable by the way 😉!!!!

[@johnaratliff988]

Delicious and simple... Yum, yum!

[@dkhenry12]

Great job. Thanks! I did a 2.5 lb chuck yesterday on our Pit Bull Tailgater pellet grill/smoker. Love the simplicity of this recipe. Texture, smoke ring, and shredding were AWESOME! Only thing we didn't like was the overpowering black pepper imparted by the rub (we used 1 Tbsp salt, 1 Tbsp black pepper & 1 Tbsp onion powder). Next time (and there WILL be a next time, loved it! -) I'm gonna cut that black pepper back to 1/2 - 1/4 Tbsp. Thanks Again! DK on the Farm in Central IL

[@dkhenry12]

PS.... I also put two (2) red potatoes in the pan with onions for covered cook. We sliced the potatoes about 1/4 inch wide. Worked great. Would of added carrots too, but didnt have any in fridge at the time :( Thanks again! DK

[@Heygrillhey]

That sounds amazing! I'm so glad you guys liked it!

[@alecgordon272]

So funny. I have a Halloween party this weekend and I literally always resort to your videos to find nice and simple but delicious meals. You guys rock!

[@Mikey-vt3to]

Looks amazing. I’m trying that today on my traegar.

[@Mrs.VonChin]

How did it turn out? I have a traeger too...

[@dzs1945]

Looks great! I smoked 2 chuck roasts the last few days. Both were tough. I will try this!

[@acmf74]

So looking forward to cooking it this weekend. Plus finding this awesome channel. Thank you Susie!

[@tommyroberts867]

Yum. Gotta try this. Thanks

[@winddialfarm]

Thanks for the video. Used the technique as close as I could given what I had available and turned out great.

[@hoss6048]

Came out great! Tried it with some slight changes like rubs and pulled off after wrap and finished in oven.

[@marvinmcmiller6238]

I am smoking a chuck roast at this very minute.

[@mllm1]

Awesome recipe, thanks.

[@prestonbuffington954]

Nice job on the Chuck Roast. I'm going to fire my smoker up and try this. Thanks for sharing.

[@impacking]

Gotta love her!

[@koreanqpatriot4595]

Very well done. Love it

[@jeronemcmeans6826]

Great recipe i am gonna try it in my new electric smoker

[@hkupty]

I was looking for something like this. Thanks for the recipe, I'll try a smoked beef chili with this method!

[@504HUNTER25]

Chuck Roast is a poor mans brisket

[@marjoriebhewitt]

On the grill right now :-)

[@ChristheShrinerdawg]

That looks so delicious!!!

[@Heygrillhey]

Chris the Shrinerdawg thanks Chris!

[@papajoecooking4425]

That roast looked amazing. I gotta try this on my vertical smoker. When I do I’ll upload a vid on my channel and give you a shout out and credit for this method. Thanks for sharing.🤙🏻👍🏻

[@robmart8255]

Dang that looks so good. Looking forward to trying out this recipe and method.

[@ronaldpatton5906]

I sliced mine like brisket.

[@robertbusek30]

I was wondering about that. Did you get it to 200 degrees before slicing it? I’m afraid of it falling apart as I try to slice it.

[@darthplume1810]

👍. Love the chanel. Great video.

[@watty210]

wow - sounds awesome

[@dougnoe7094]

Gonna start this tomorrow !!!

[@CooldaddyBBQ]

My wife uses our stand mixer to pull the meat also.

[@whythisdotcom]

I used the exact instructions but my Beef Chuck Roast did not come out as tender. I did shred it with some effort. Not sure where I went wrong. Perhaps should have left it at 205 f for a while longer.

[@hoss6048]

I’m gonna try this but after wrapping it I’m gonna move it to oven. Should be same result as heat only is what will get to the roast, not smoke. Trying to save pellets!

[@espenfr]

01:36 Whatever happened to the first X cups of beef stock?

[@threeriversdent]

followed steps to a T. great flavor but still wouldn't pull. Used thermoworks temp for the pit and the quick probe. went to 205. rested 2 hours

[@marcOnline]

Same here.

[@ACaffeineAddict]

Nice recipe, but the only thing spritzing every hour is going to do is make the meat take longer to cook. My only modification to this recipe is: a) to NOT spritz, and b) put garlic cloves and more onion in the pan.

[@Heygrillhey]

If it changes cook time, it does so negligibly.

[@ACaffeineAddict]

@@Heygrillhey Every time you open the door to your smoker you increase the cook time by 5-10 minutes depending on what you're cooking on. I've experimented with spritzing. It doesn't make the meat any more juicy (I mean, how could it? You spritz the outside). It makes the bark less barky. The nice hard bits of bark to chew on is one of the joys of smoking.

[@jakester28791]

Just boat a pellet grill. Subscribed!

[@sayoojsunny8697]

Adipoli

[@yourprayersmeannothing]

Gimme that meat

[@glennwelker8909]

Should I let my roast come up to room temp or is it ok straight from the fridge. Any preference. Thanks

[@terrygunzales9101]

I would start eating as soon as it comes off the smoker

[@swensonjuj]

Sounds great! Making it for family get together how many people will 3 pounds serve? Trying to figure out how much I need to buy for 12-15 people. Thanks!

[@Heygrillhey]

Plan about half a pound per person!

[@ryanbramich6951]

Love ur videos! After u remove the butcher paper, do u cover the pan in foil for the 1.5 to 2 hours before putting back on for 15 min uncovered to finish?

[@hurly720]

Decent

[@Rebel-Rouser]

Probe tender at the end is where it's at. Sometimes it has to go as high as 210

[@LesMorrisracing]

Heck ya. I got a rub from you guys. It's awesome.

[@GenX1972]

Food porn right there. I cooked this for my wife n I. She said chuck roasts are no longer allowed to be cooked any other way. Thank you

[@RocketMan200]

Tried this, but it didn't pull apart. It tasted great. I just couldn't shred it.

[@robertbusek30]

I’ve wanted to try this with my Masterbuilt electric smoker. What would you recommend if I wanted to cool it down and slice it thin for cold sandwiches? Thanks in advance!

[@Heygrillhey]

If you'd like to slice it, cook to 165 or less. If you take it up above that it'll shred.

[@robertbusek30]

@@Heygrillhey Thanks! Love your videos, especially when your little helpers show up (I have five still at home)...

[@Joe30pack]

Cool channel!

[@jrhendersoniii]

Question… I had a brain fart… I cooked on smoker but forgot to spritz… os it going to be overly dry? What will May happen because I forgot?

[@Heygrillhey]

It'll be fine! I hardly ever spritz.

[@demondmccray8582]

I messed up somehow...mine didn't turn out right.

[@dondiesel1100]

All I got to say is this girl knows what's going on

[@Stewie420FamilyGuy]

Love to play with your roast beef, m'lady

[@popsthemachine247]

Before you shred it should you let it rest ? Or do you shred right after you pull it out?

[@thefireman285]

let the steam vent, and then let it rest. At least an hour.

[@tomfaro6259]

I need her here

[@jinc1636]

I like lisa

[@m1lo79]

Can we speed up the process with a higher temp on the grill?

[@Heygrillhey]

You could and it would turn out, but maybe not as well.

[@ACaffeineAddict]

You'll get inferior meat.

[@crazymanbbqcompany1592]

Ready for some great food... Bob Cooney Salt Lake City Utah

[@Tri-tipTim]

Can I do that in the oven

[@Heygrillhey]

Absolutely! Same time and temp!

[@ericlhoskinson]

So you just pull at a time rather then a given temp for the first phase? Maybe mention letting the meat form a pellicle?

[@Heygrillhey]

The first phase I shoot for time instead of temp or forming the bark because it is braised during the second step. It won't have quite the same process as something like a brisket where I try to cook more to temperature during each step.

[@davidbates4520]

👍🇺🇸

[@danielbeck4990]

Anyone ever try this with a venison chuck?

[@malcommalik7874]

I'm a man and do not know how to use a smoker or barbecue..😁

[@3stooges242]

Wow you replenished your lip stick lol

[@browntrout103]

Leave the fat, get your saturated on!!

[@Spydiggity]

Seems like it'd be dry and chewy at that temp.

[@gardnerfish5361]

No

[@davidconway6344]

She always misses the temp or the time!

[@edwardbartoneb]

Definitely disappointed that you failed to use the kitchen aid, and failed to show us how to separate the fat from the liquid. Their are some people out there that don’t know how to cook properly. So you have to show them how they can do this step by step.

[@Heygrillhey]

I don’t think I failed in any way here, but thanks for sharing your opinion I guess.

[@KarlKnutson0615]

I made this and made tamales with the meat.