Smoked Pulled Beef – Chuck Roast
Equipment
- Smoker (you can use any smoker but we'll use a Charcoal smoker for this recipe)
- Hickory and cherry wood chips
- Meat thermometer
- Aluminum roasting pan
Ingredients
- 3-5 lb Chuck Roast
- 2 tbsp yellow mustard
- 3 cup Beef broth
- 2 tbsp Montreal Steak Seasoning
- 1 Yellow onion sliced
Instructions
- Prepare your smoker for indirect cooking at 250°F. When your smoker reaches the desired temp., place your hickory and cherry wood chips directly on the hot coals.
- Apply the yellow mustard all-around your chuck roast. This will help the rub to stick, it will not taste like mustard when it's finished cooking.
- Generously season the outside of the roast with the Montreal Steak Seasoning.
- Place the chuck roast fat-side up on the cooking grate and maintain a 250° fire for about 3 hours. Spray with 1 cup of the beef stock every hour.
- Place the sliced onions in the bottom of the aluminum pan and pour the remaining 2 cups of stock in the pan. Transfer the roast into the pan on top of the onions, cover the roast with aluminum foil and place the pan in your smoker.
- Once the roast has reached an internal temperature between 200-205° and is probing tender, remove the roast from the pans and wrap it up with aluminum foil and a thick towel. (keep the juice to make a great gravy for another recipe) Transfer the roast into a dry cooler for one hour to rest. This will allows the juices which have been forced to the edge of the meat to flow back to where they came from.
- Once the resting period is over, open the foil carefully because it will be still hot. shred the chuck roast by hand and serve.
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