I recently made a very important decision.
I need to smoke more beef. In the world of BBQ, Brisket is the beef champion, and really doesn’t have any competitors. But I love beef and I love smoking, so I’m ready for a new challenge.
I settled on pulled beef.
I used a chuck roast, injected it, rubbed it, then smoked it for about 3 hours. Then put in a foil pan with some juices, wrapped it, and cooked it for another 2 hours.
I wouldn’t say I failed, but it wasn’t…extraordinary. For a first time effort, I’d give myself a solid B. But it needs improvement. I think I used too much salt, and it needed to cook wrapped MUCH longer, as it was still tough to pull. The next day my wife, Patti, put the remaining chunk in a pot and simmered it for a few hours. It fell apart easily and was the tenderness I was hoping for the day before. Patti also thinks this recipe would work better with a top round roast. I’ve already purchased one and will keep you apprised of my results.
The positives? It had great smoke – as evidenced by the pink in the pictures – and the taste outstanding. So this recipe is close. Follow it, but tweak it. I put what I THINK would be better cooking times and measurements, but you may want to further alter it.
Update 2022: Here is the link to the new recipe for How to Smoke a Chuck Roast. For another great resource then check out this recipe for Smoked Pulled Beef from A Grill for All Seasons.
Smoked Pulled Beef
- 1 Chuck Roast
- For Marinade/Injection
- 1/8 c Worcestire
- 1/8 c Dale's Marinade
- 1/2 can Coke
- Combine marinade ingredients. Inject if you would like to, but not necessary. Marinate the Chuck Roast for at least an hour, up to several hours.
- Remove from Marinade, pat dry.
- Use either a beef rub, OR sprinkle salt, pepper, onion and garlic powder on both sides of roast.
- Smoke - or cook indirect - for 2 hours.
- Place in foil pan, add some liquid (marinade set aside), cover in tin foil, and cook for an additional 3-4 hours until pull apart tender.
- Let rest for at least 30 minutes before pulling.