Ultimate BBQ Chuck Roast: Smoked and Pulled to Perfection!
Smoking chuck roast is a flavorful, budget-friendly, insanely delicious option to brisket. We’re talking super tender, fall-apart beef in a fraction of the time.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: 8 hours
- Category: beef, smoked meats, smoking, bbq, grill, chuck roast, pot roast
- Method: smoker
- Cuisine: beef, smoked meats, smoking, bbq, grill, chuck roast, pot roast
Ingredients
Meat
- 4lb chuck roast, trimmed
- 3 Tablespoons Duck Phat Garlic flavor
- 4–6 Tablespoons Yoder AP Seasoning (or Original Chupacabra Rub)
- 2 cups beef stock, divided
- 1 12-ounce bottle of beer (wheat/stout/lager preferably. I used a Hefeweizen)
- 1 large sweet onion, chopped
- 3 Tablespoons tomato paste
Gravy
- 1/4 cup of water or stock
- 2 Tablespoons of cornstarch
Instructions
Day Before Smoking
- Dry the chuck roast and rub all sides with the Duck Phat. Season all sides with the AP Seasoning. Pat the seasoning into the meat to ensure it sticks.
- Place a cooling rack in a rimmed baking sheet and place the coated chuck roast on top. Put the meat with baking sheet into the fridge overnight, uncovered.
Day of Smoking
- Remove the meat and baking tray from the fridge at least 1-2 hours prior to smoking. You want the meat to be at room temperature. Preheat the Yoder Smokers YS640 to 250F. Insert a MEATER probe into the meat.
- Open the lid of the smoker and place the meat directly onto the top rack. Place a foil tray directly below it on the other shelf. Close the lid. Take 1 cup of beef stock and place it into a spray bottle. You will want to spritz the beef every hour until it reaches an internal temperature of 165F.
- While the meat is smoking, mix together the remaining 1 cup of beef stock, beer and tomato paste. Whisk to combine.
- When the meat reaches 165F (about 3 hours), remove the foil tray from the smoker, add in the onions, and the stock/beer mixture. Remove the MEATER probe from the chuck roast (set it aside), place the meat into the foil tray, and tightly cover the foil tray. If desired, insert the MEATER probe into the foil and back into the meat but be sure that the hole in the foil is sealed as best as possible.
- Smoke until the internal temperature reaches 205-210F and is probe tender. Roughly 3-4 more hours. This means that the probe should go straight through the meat like butter. If it’s not super fall apart tender, place it back in the smoker for another 15-30 minutes.
- Remove from the smoker. Transfer the liquid into a pot to reduce to make a gravy if desired. Be sure to keep the chuck roast covered tightly. Whisk together the slurry and bring the beef liquid in the pot to a boil. Pour in the slurry and whisk to combine. Cook until thickened. Taste for seasoning.
- Once the gravy is ready, uncover the beef and shred either with your hands (wearing heat safe gloves), meat claws, or 2 forks. Pour the gravy over the meat and toss to coat. *Note, if you’re not making a gravy, allow the meat to sit in the pan with the liquid for 30 minutes covered tightly before shredded.
Notes
*Time does not include resting it in the fridge overnight