Description
Deeply flavorful, fall-apart pulled beef chuck roast slow-smoked and braised until irresistibly tender, perfect for tacos, sandwiches, and hearty meal prep throughout the week.
Ingredients
Beef and Seasoning
- 2–3 chuck roasts (about 2.5 lbs each)
- 2 tbsp coarse sea salt
- 2 tbsp freshly cracked black pepper
- 1 1/2 tbsp dried minced garlic
- 1 tbsp cayenne powder
For Spritz
- 2–3 cups beef broth
- 1 tbsp hot sauce
For Braising
- 32 oz beef broth
- 12 oz apple cider
- 2 cups sliced white onions
Instructions
- Prepare Seasoning: Combine sea salt, black pepper, dried minced garlic, and cayenne powder to create a spice rub for the beef.
- Season the Roasts: Generously coat all sides of the chuck roasts with the prepared seasoning mix. Place the roasts uncovered in the refrigerator for at least 4 hours or preferably overnight to allow the flavors to penetrate the meat.
- Preheat Smoker: Preheat your smoker to a steady temperature of 250°F. Add wood chunks such as oak or hickory for smoke flavoring, which best complement beef.
- Smoke the Roasts: Place the seasoned chuck roasts directly on the smoker grates. Monitor the temperature and cook until the internal temperature reaches approximately 165°F.
- Prepare and Apply Spritz: Mix beef broth and hot sauce to create a spritzing mixture. Spray the roasts every 20 to 30 minutes while smoking to maintain moisture and enhance flavor.
- Braise the Roasts: Transfer the smoked roasts into a foil pan. Add 32 oz beef broth, 12 oz apple cider, and 2 cups sliced white onions around the meat. Cover the pan tightly with foil to seal in moisture and aromas.
- Continue Cooking: Return the foil-covered pan to the smoker, maintaining the temperature at 250°F. Cook for an additional 3 to 4 hours or until the beef becomes probe-tender, meaning a meat thermometer or probe passes through the meat with little resistance.
- Rest the Meat: Remove the beef from the smoker and let it rest, covered, for about 20 minutes to allow the juices to redistribute within the meat fibers, ensuring tenderness and moisture.
- Shred and Serve: Using forks or meat claws, shred the beef into bite-sized pieces. Mix the shredded meat with the braising liquid remaining in the pan to keep it juicy. Serve in tacos, sandwiches, bowls, or other favorite dishes.
Notes
- Oak or hickory wood works best for smoking, providing a robust smoky flavor.
- For crispy edges, finish the shredded beef in a hot skillet before serving.
- Store the shredded beef with the braising liquid to keep it moist and flavorful during reheating.
- This pulled beef is excellent for a variety of dishes including tacos, sandwiches, bowls, or nachos.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Smoking & Braising
- Cuisine: American BBQ
