Smoked pulled beef
Beef, Smoked

Smoked Beef Chuck Roast

Recently, after smoking a beautiful pork butt, to produce some tasty pulled pork, I began to wonder if I could do the same with a less tender cut of beef like a smoked beef chuck roast. Pork butt and the beef chuck roast have one thing in common.

Smoked Chuck Roast

Cook’s Notes

These cuts don’t fare well when cooked on high heat because the outcome is tough and chewy. These cuts are generally braised for a long while to soften them up. This braising process breaks down the connective tissue and creates a more tender result. Think pot roast that is braised in stock for several hours. Guess what? The same is true for low and slow in the smoker. The outcome was beautiful, smokey, and tender beef. It is so versatile for use in soups, stews, chili, tacos and so much more! In addition to the chuck roast other cuts to consider for the low and slow treatment, would of course include the infamous beef brisket and others like top round or eye of round. Looking for other smokey beef options? Check out the post that features Tender Smoked Beef Ribs.

Smoking Tips

Consider using a smoking pan and rack to catch the drippings to reduce the mess in your smoker. It makes clean up much easier. You will also need an instant-read thermometer to ensure you are cooking your smoked beef chuck roast to exactly the right temperature. This is not just about getting the doneness right, it is also about food safety as well.

Looking for a sweet ending to your SmokeyGood main course? How about some Smoked Cinnamon Apple Crisp!?

Smoked Beef Chuck Roast

Recipe by SmokeyGoodCourse: MainCuisine: AmericanDifficulty: Easy
Dry Brine


Cook Time


Smoker Temp.


degrees F
Internal Meat Temp.


degrees F

All cooking times are approximate. Please use your instant-read thermometer and the internal temperature target as your guide.

ingredients and supplies

  • Ingredients
  • 6 – 8 pound chuck roast

  • Kosher salt

  • Garlic powder

  • Fresh ground black pepper

  • Supplies
  • Smoking pan and rack

  • Vegetable oil or cooking spray

  • Wood pellets – Oak


  • Prepare.
    Dry brine the beef overnight. Just before smoking, season with a sprinkle of fresh garlic powder and medium grind fresh pepper. Preheat the smoker to 225 F | 100 C and maintain this temperature throughout the cook. This is going to be a long cook so avoid the temptation to speed things up on a higher temperature. Low and slow is the way.
  • Smoke.
    202 F | 95 C internal temperature finally!  Seems like a high temperature but not to worry – it will be moist and tender inside. It took most of the day, but it will be worth it. The smoked beef aroma is amazing!
  • Pull and enjoy.
    Remove the smoked beef and allow it to rest for 10 minutes. You will see a beautiful smokey bark on the outside after smoking and pronounced smoke ring underneath. Chop the meat into chunks or pull the meat as you see here using your fingers and a couple of sturdy forks. Adds a great smoked beef taste to soups and stews!Smoked pulled beef

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