This Pulled Beef Chuck Roast is a budget-friendly, but insanely delicious alternative to pulled pork or brisket. Juicy cuts of chuck roast are cooked on Oklahoma Joe’s Bronco Drum Smoker until fall-apart tender.
Serve this delicious pulled beef in tacos, sandwiches, quesadillas, you name it!
Looking for more delicious recipes you can make with your smoker? Try my Smoked Birria Burgers, Texas Smoked Brisket, or Smoked Tequila Lime Burnt Ends!
Brine it Up
First, let’s season our chuck roasts. Because while chuck roast has an incredibly rich flavor, you’ve gotta add some spice to make it next-level delicious! So, we’re taking it up a notch with a four-spice seasoning blend. Simple and versatile, but so good!
In a bowl, mix together the salt, pepper, garlic, and cayenne. Place the 2-3 chuck roasts onto a baking sheet, then rub the spices all over the outside of the meat. Make sure it’s fully covered so we get delicious flavor in every single bite of our Pulled Beef Chuck Roast.
Next, place the seasoned chuck roasts into the fridge and let them site for a minimum of 4 hours, but ideally overnight for the best flavor.
Let’s Cook Our Pulled Beef Chuck Roast
When you’re ready to cook, pull the brined chuck roasts out of the refrigerator and let them sit at room temperature for 30 minutes or so. This helps them cook more evenly.
Next, preheat your smoker to about 250ºF and add some wood chips or chunks to give the meat extra smoky flavor. Now, as always, I used my Oklahoma Joe’s Bronco Drum Smoker, because the flavor of meat off any other smoker just doesn’t compare. Trust me. You need this smoker.
Place the chuck roasts on the smoker and cook until they reach an internal temperature of 165ºF. This usually takes me around 3 hours, but the total time can depend on your smoker, the weather, and the size of your chuck roasts.
While the roasts are smoking, mix beef broth and hot sauce in a spritzer. Every 20-30 minutes, spritz the meat with the mixture to keep it nice and moist.
Make it Shreddable
Next, our second stage of cooking! Just a few hours to go! So, pull the meat off of the smoker and place it into a large foil bin. To the foil bin, add beef broth, light beer, and sliced white onions. Make sure there is enough liquid in the bin that 50% of the chuck roast is covered. Add more or less as needed.
Cover the bin with foil, then place it back onto the smoker. Cook for another 3-4 hours or until the internal temperature of the roast is 205ºF. It should be tender to probe and easily shreddable. Pull the foil bin off of the smoker and let the meat rest for 20 minutes.
Next, remove the roasts from the bin and shred the meat using two forks.
How to Serve Your Pulled Beef Chuck Roast
If you’re not scooping forkfuls of your shredded chuck roast off of the cutting board, it’s absolutely delicious served in tacos, on sandwiches, layered into quesadillas, or even mixed into mac and cheese!
The possibilities are endless, so get creative!
Wanting more simple ways to use this Pulled Beef Chuck Roast? Use it in Pulled Pork Loin Nachos, Pulled Beef Sliders, or Loaded Pulled Pork Quesadillas!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Full-length recipe video on Facebook!
Pulled Beef Chuck Roast
- 2-3 Chuck Roasts about 2.5 lbs each
- 2 tbsp Coarse Sea Salt
- 2 tbsp Black Pepper freshly cracked
- 1.5 tbsp Dried Minced Garlic
- 1 tbsp Cayenne Powder
- 2-3 cups Beef Broth
- 1 tbsp Hot Sauce
- 32 oz Beef Broth
- 12 oz Light Beer lager or pilsner
- 2 cups Sliced White Onions
- In a bowl, mix together the salt, pepper, garlic and cayenne. Place your chuck roasts on a baking sheet and generously season all sides in order to completely cover the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
- Preheat your Oklahoma Joe’s Bronco Drum Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
- 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. Fill into the bin your beef broth, light beer and sliced white onions. The liquip in the bin should come past 50% of the chuck roast’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes.
- After the rest, pull the chuck roasts out and shred them up. Serve as is or in a taco, sandwich, quesadilla or more. Enjoy!
Love this recipe ! Will never make pulled pork again !
Could u make this in the oven too at the same temperature, as u do on the grill? Thanx
Absolutely! Wont have the same smokiness but will still be delicious
What about using a Dutch oven instead of foil? Would that effect cooking?
Sure that could work!