When it comes to pulled beef, the chuck roast is the king of all roasts. Smoke for a few hours to get a good bark on it, then wrap it up in a tray with your favorite BBQ sauce for a nice nap in the smoker. Be prepared for the most tender pulled beef sandwiches.
Steps
- Trim excess fat from the chuck roast.
- Smoke at 225-250°F.
- Wrap at 160°F in a tray with your favorite BBQ sauce, or beef stock with onions and carrots for added flavor.
- Cook until the meat reaches an internal temperature of 200°F.
- Remove, shred the beef, and enjoy.
