Smoked Pulled Beef

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.

Smoked Pulled Beef Recipe

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

A chuck roast is smoked until it falls apart!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine American
Calories 377 kcal


  • 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.
Keyword Smoked Pulled Beef

6 thoughts on “Smoked Pulled Beef

  1. Hola Kevin,
    I also have had a few near successes with pulling chuck roasts. After several tweeks I’ve found a recipe that works nicely for my family. I don’t inject it and cook it to temp and feel. When I started, most of my research showed the roasts being cooked to an internal temp of 195-200 degrees. While, as you pointed out, the taste was good, it just didn’t pull and separate well. The trick for me was to take the internal temp to 210 degrees at which point most of the fat has rendered and the meat just falls apart. I start with a combo of dry rubs, then onto the smoker (225-250). Smoke to an IT temp of 150 degrees. Place it in a foil pan and add a combo of beef broth/wine or beef broth/beer. At this point I also add some veggies to the pan. I usually add a mix of baby potatoes, mushrooms sweet onions and baby carrots. Cover and place back on the smoker and cook until the IT reaches 210 degrees. Let rest and then pull. I add some of the pan juices back to the pulled meat with some bbq sauce. It usually takes about 6-6.5 hours for me to get it to 210 degrees and then we’ve got dinner in a pan. Hope this helps a bit.

  2. Hi Kevin,
    Can you give me some approx temps you used for your timeframe above? Is this low and slow on the smoker at 225 and then into the oven at the same?

    1. Justin – Yes, 225 during the smoke phase, but you could go a little higher during the wrap phase/oven. I’d go at least 250 to get it to the tenderness you need to pull it apart. I’m guessing you’ll need to cook it at 250 for at least 3 hours for it to pull easily.

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