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
Spritz
- 2–3 cups beef broth
- 1 tbsp hot sauce
Braising Liquid and Add-ins
- 32 oz beef broth
- 12 oz apple cider
- 2 cups sliced white onions
Instructions
- Mix the Seasonings: Combine sea salt, black pepper, dried minced garlic, and cayenne powder in a bowl to create a flavorful dry rub.
- Season the Chuck Roasts: Generously coat the chuck roasts on all sides with the seasoning mix, then place them uncovered in the refrigerator for at least 4 hours or preferably overnight to allow the flavors to penetrate.
- Preheat the Smoker: Set your smoker to 250°F and add wood chunks such as oak or hickory for a robust smoky flavor.
- Smoke the Roasts: Place the seasoned chuck roasts directly on the smoker racks and cook until the internal temperature reaches about 165°F. During this time, prepare the spritz mixture.
- Prepare and Apply Spritz: Mix the beef broth and hot sauce to create a spritz, and spray the roasts every 20–30 minutes to keep the meat moist and enhance flavor.
- Transfer for Braising: Once smoked to 165°F, move the roasts to a foil pan. Add the 32 oz beef broth, 12 oz apple cider, and sliced white onions around the meat.
- Braise Covered: Cover the foil pan tightly with foil and return it to the smoker. Continue cooking at 250°F for 3–4 hours until the beef is probe-tender and can be easily shredded.
- Rest the Meat: Remove the pan from the smoker and let the meat rest for 20 minutes to allow juices to redistribute.
- Shred and Serve: Use forks or meat claws to shred the beef thoroughly, mixing it with the braising liquid before serving. Optionally, finish in a hot skillet for crispy edges.
Notes
- Oak or hickory wood works best for smoking for a rich, traditional BBQ flavor.
- To add texture, finish shredded beef in a hot skillet for crispy edges.
- Store shredded beef with braising liquid to keep it moist and flavorful.
- This pulled beef is excellent for tacos, sandwiches, bowls, or nachos.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Smoking and Braising
- Cuisine: American BBQ
