Pulled BBQ Beef


    • 3-4 lb Chuck Roast

    • BBQ Rub

    • 1.5 Cups BBQ Sauce


    • Set your grill up for indirect cooking. I included a few small chunks of apple wood for smoke. Bring the grill up to ~200 degrees Farenheit.

    • Take the chuck roast out of the refrigerator 30-60 minutes before you plan to cook. Apply a healthy amount of your favorite BBQ rub, coating all sides

    • Set the chuck roast on the grill, let it smoke for 3 hours. After 1.5 hours flip the roast over and continue smoking

    • At the 3 hour mark remove the chuck roast from the grill. Take a thermometer reading here; it should read between 140-150 degrees. The meat won’t take any more smoke at this point, so it’s best to get it covered.

    • Put the meat in a foil drip pan. Cover with 1-1.5 cups of your favorite BBQ sauce. Cover the foil pan with tinfoil and place it back on the smoker. Here I bumped the temperature up slightly to 225-250 degrees.

    • Let the chuck roast cook for another 6-7 hours until it reaches an internal temperature of 203 degrees. You’re looking at another few hours at least.

    • You want to go more by the internal temp than the time. The final target temperature is 203 internal. It’s not the end of the world if you overshoot the target temp on this cut of meat. There’s plenty of liquid in the pan to add moisture and you want it falling apart. This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.

    • Remove the chuck roast from the grill and let it rest for 30-60 minutes. Take it out of the pan and pull the roast just as you would a pork butt. Separate any fat that didn’t render and pull the pieces into small strands. Add back as much of the residual juice from cooking as you desire.

    • You can just serve this pulled beef the way it is. You can also make a pulled BBQ beef sandwich.