Smoked Chuck Roast - Smoked BBQ Pulled Beef Recipe - Beef BBQ

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and calories.

beef chuck roast

🥗Healthier: beef brisket

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and works well for pulling.

Season the chuck roast by liberally splashing it with Worcestershire sauce.

Coat the roast generously with Wolf Rub Bold or your preferred barbecue rub.

Flip the chuck roast over and repeat the seasoning process.

Tie any loose pieces of meat together with butcher twine to prevent drying out during cooking.

Set up the Weber Jumbo Joe for indirect cooking using Kingsford briquettes and two pieces of Cherrywood.

Light a small patch of briquettes with a hand torch to control temperature.

Put the lid on the grill with the vents over the meat, keeping the vents open 100% until the temperature reaches 200°F.

After reaching 200°F, close the vent 75% and do not adjust it again during cooking to avoid temperature fluctuations.

Cook the roast until it reaches 165°F, which takes about 5 hours.

Double wrap the roast in foil and finish cooking it in a 300°F oven, as there is no benefit to finishing on the grill once foiled.

After about 3 hours in the oven, remove the roast and let it cool for 15 to 20 minutes before shredding.

Shred the meat using two forks, mixing it with the natural juices in the bottom of the foil for extra flavor.

Add more Wolf Rub Bold or your preferred seasoning to taste and mix well.

Serve the pulled beef piled high on your favorite bun, topped with your favorite barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens