Smoked Chuck Roast
Make incredibly delicious pulled or shredded beef with this smoked chuck roast recipe
Ingredients
- 1 chuck roast 3-4 pounds
Rub Ingredients
- 2 tbsp kosher salt
- 2 tbsp ground black pepper coarse
- 2 tbsp garlic powder
Instructions
- Preheat smoker to 250°F
- Mix rub ingredients and apply evenly to the outside of the chuck roast
- Place rubbed beef onto smoker, with the fatter, thicker side facing the direction where the heat comes from in your smoker
- Close the lid. Every hour, spritz the beef generously with apple cider vinegar
- After 3 hours, spritz the roast one more time then wrap with two layers of aluminum foil
- Cook for about 2-3 more hours. After 5 total hours on the smoker, place a probe thermometer in the beef to gauge the temperature
- Once the beef has reached an internal temperature of 203°F, it's ready to come off of the smoker
- Place foil package in a warm cooler and shut the lid. Let the beef rest for about 30 minutes
- Remove it from the cooler and let it rest another 15 minutes
- Pull it apart using forks or meat claws. Then serve and enjoy!
Nutrition
Calories: 400kcal
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