Loaded with flavor, this easy smoked chuck roast recipe makes the perfect pulled beef loaded with juicy tender smoky bites! Use it for meal prep to make nachos, tacos, meat pies, and more!
Allow the roast to sit at room temperature until the smoker is ready to go.
Smoke the chuck roast
Place the roast directly on the grill grates and close the lid.
Smoke the roast 1 ½ to 2 hours until the chuck roasts temps at 165F with an instant-read thermometer.
Wrap the roast
Arrange a foil pan on the grill and transfer the chuck roast to the pan.
Pour in the beer.
8 oz beer
Cover the foil pan with foil and close the lid.
Smoke the beef for another 2 ½ to 3 hours until the roast reaches 200 to 205 degrees F.
Carefully remove the pan from the grill.
Rest
Allow the beef to rest, in the pan for 20 to 30 minutes to cool to a temp that is safe to handle.
Shred
When the roast is safe to handle, transfer the beef to a large bowl.
Shred the meat with two forks, or gloved hands, removing any large chunks of undesirable fat.
Add ¼ to ½ cup of the braising liquid to moisten the pulled chuck roast, and discard the rest.
Serve
Serve the pulled chuck roast as desired. It’s great for shredded beef tacos, sandwiches, enchilada or empanada fillings, Shepherd’s pie, and more.
Notes
To make smoked chuck roast on a charcoal grill, prep the charcoal for indirect heat, by arranging a 2-zone fire of lit coals stacked to one side of the grill. Use the air vents to adjust as needed to maintain a temperature of 225 to 250. Add wood chunks to the coals and when the smoke is burning clean, arrange the chuck roast on the cooler side of the grill and follow the recipe as above. We recommend oak or hickory wood for this recipe.For a gas grill: Create a 2 zone cooking area by preheating one burner and getting a steady even temperature of 225 to 250 degrees F. Add a smoker box or foil packet filled with wood chips to impart smoke flavor to the grill and after 5 to 10 minutes, add the chuck roast to the cooler side of the grill. Follow the above directions to finish the recipe.Beef broth or beef stock works as a substitute for the beer in this recipe.Mix up the flavor profile and use Italian seasoning instead of taco seasonings. The sky's the limit. This recipe can be made up to 2 days in advance.