Description
This Pulled Beef Chuck Roast recipe delivers tender, juicy beef with a smoky flavor that’s perfect for tacos, sandwiches, or quesadillas. The chuck roasts are dry-brined, smoked low and slow, then braised in a flavorful blend of beef broth, beer, and onions to achieve melt-in-your-mouth shreds bursting with bold American BBQ taste.
Ingredients
Steak:
- 2-3 Chuck Roasts (about 2.5 lbs each)
- 2 tbsp Coarse Sea Salt
- 2 tbsp Black Pepper, freshly cracked
- 1.5 tbsp Dried Minced Garlic
- 1 tbsp Cayenne Powder
Spritz:
- 2-3 cups Beef Broth
- 1 tbsp Hot Sauce
Crutch (Braising Liquid):
- 32 oz Beef Broth
- 12 oz Light Beer (lager or pilsner)
- 2 cups Sliced White Onions
Instructions
- Dry Brine the Chuck Roasts: In a bowl, mix together the coarse sea salt, freshly cracked black pepper, dried minced garlic, and cayenne powder. Place the chuck roasts on a baking sheet and generously season all sides with the spice mixture, ensuring complete coverage. Refrigerate uncovered for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Smoker: Preheat your smoker, such as an Oklahoma Joe’s Bronco Drum Smoker, to 250°F. Add wood chips or chunks for a richer smoky flavor if desired.
- Smoke the Roasts Until 165°F: Remove the chuck roasts from the fridge and place them on the smoker. Cook until the internal temperature reaches 165°F, which typically takes about 3 hours. During this stage, combine beef broth and hot sauce to create a spritz, and spritz the meat every 20-30 minutes to keep it moist and add flavor.
- Braise the Roasts (Crutch Stage): Once the roasts hit 165°F, transfer them to a large foil pan. Pour in the braising liquid made from beef broth, light beer, and sliced white onions, ensuring the liquid covers at least 50% of the roast’s height. Cover the pan tightly with foil and return it to the smoker at 250°F. Continue smoking for another 3-4 hours until the meat becomes tender when probed and easily shreds.
- Rest the Meat: Remove the chuck roasts from the smoker and let them rest for 20 minutes, allowing juices to redistribute.
- Shred and Serve: After resting, shred the beef using forks or meat claws. Serve the pulled beef as is or in tacos, sandwiches, quesadillas, or your favorite dishes. Enjoy the smoky, tender flavors!
Notes
- Dry brining overnight enhances flavor and tenderness but at least 4 hours is necessary.
- Use a meat thermometer for accurate cooking and doneness checks.
- A light beer like lager or pilsner adds subtle maltiness without overpowering the beef flavor.
- The spritz helps keep the meat moist during the initial smoking phase.
- Wrapping and braising (crutch) ensures the beef becomes tender and easily shreddable.
- Letting the meat rest after cooking allows juices to redistribute for juicier results.
- Adjust seasoning according to taste preferences, especially the cayenne for spice level.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Smoking and Braising
- Cuisine: American
