Smoked Chuck Roast
Tender, pulled meat that you can use all week.
By Ethan ChlebowskiEasy 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
Ingredients
Beef & salt
- chuck roast1300 g3 lb
- salt13 g1%
Dry rub (enough to cover)
- black pepper, ground1 part
- dried chipotle pepper, ground1 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
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, depending on chuck roast size.
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.
FAQ
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