Smoked Chuck Roast

Tender, pulled meat that you can use all week.

8-12 portions
3-6 hours
Ethan Chlebowski

Ingredients

Beef & salt

  • Chuck roast
    1300 g~3 lb
  • Salt
    13 g1%

Dry rub (enough to cover)

  • Dried chipotle peppers, ground
    1 part
  • Black Pepper, ground
    1 part

Cooking liquid

  • Beef broth
    ~200 g1 cup

Method

Step 1: Salt the beef & preheat smoker

Evenly sprinkle the salt on all sides of the chuck roast. If time allows, dry for up to 48 hours.

Whenever you’re ready to start cooking, preheat the smoker (or pellet grill or oven) to 300°F/150°C.

Step 2: Add the rub

Add an even layer of black pepper and ground chipotle pepper (or any other spices you are using) to the salted chuck roast, patting to ensure the rub adheres to the surface of the meat.

  • An even rub layer will help bark form during smoking.

Step 3: Smoke to develop bark

Place the seasoned chuck roast into the center of the smoker (or on a wire rack if using the oven).

for 2-3 hours to develop an even crust or bark on the exterior of the meat.

Step 4: Add moisture, wrap, & finish

Place the chuck roast on a few layers of foil or butcher paper. Add enough beef broth to soak the exterior of the meat, then wrap it all up to enclose the moisture.

Continue until the meat is completely fork tender and easily pulls apart, which could take 1-3 extra hours or longer.

Step 5: Rest, shred, & store

Rest the chuck roast for at least an hour to cool.

Shred or chop into your desired texture, then store in the fridge or freezer in airtight containers until ready for use.

“Easy protein prep to do on a smoker or pellet grill, but this recipe can be done in an oven too. I added ground chipotle peppers to the rub for a spicy kick, but you can just do black pepper (Texas style) or add your favorite spices. The cooked meat is great in tacos, bowls, or sandwiches.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories2700
0g
220g
260g

Show macros split into…

--

Recommended: 10 servings

FAQ

What else can I use in the dry rub?

Any spices you want! This recipe used dried chipotle pepper for heat, but you can just do black pepper (Texas style) or add your favorite spices.

Avoid using rubs with sugar, as that can burn on the exterior of the meat before a proper bark develops.

Can I do this in the oven?

Definitely, you’ll just miss out on some of the smoke flavor. Use a sheet tray with a wire rack for airflow around the chuck for best results.

How is this different from braising the beef?

cooks the meat in some sort of liquid for the whole cooking process. If you want to do this on the stovetop, it’s a great method — just add enough beef broth to submerge the meat and until tender.

Other than the added flavor, smoking the meat gets you a crust or bark texture on the outside, which adds bits to final result.

What can I use the meat in?

The cooked meat is great in tacos, bowls, or sandwiches.