When most people think of pulled meat they often think of pork but this pulled chuck roast which I mixed with grilled onions is versatile enough to go on a sandwich, fajitas, tacos, pizza– let the sky be the limit and the flavor will back it up all the way.

I got this 3-lb chuck roast from Porter Road and I smoked it on my new 20×36 offset smoker from Lone Star Grillz.

By the way, if you'd rather see this on video, HERES THE LINK!

Helpful Information
  • Prep Time: 10 minutes
  • Dry Brine Time: Overnight or about 6- 8 hours
  • Cook Time: 8 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 208-210°F
  • Recommended Wood: Hickory and Cherry
What You'll Need
  • 1 or more chuck roasts, about 3 lbs each
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons Jeff's Texas style rub (Purchase formula here | Purchase bottled rub)
  • 1 can of beef broth or about 15 ounces
  • ½ can cream of mushroom soup or about 5 ounces (condensed)
  • 2 medium onions, sliced into half rings
  • 1 tablespoon olive oil
  • 1 tablespoon butter per sandwich, softened
  • 2 slices of loaf bread per sandwich (you can also use buns if preferred)
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Dry brine and Season

Use ½ teaspoon of coarse kosher salt per pound of meat when dry brining meat such as this chuck roast. This chuck was 3 lbs so I can use up to 1.5 teaspoons of salt.

I made the decision to use only 1 teaspoon of coarse kosher salt and some of my Texas style rub which has a small amount of salt as well.

First the salt..

Then the Texas style rub (Purchase formula here | Purchase bottled rub)..

Now place that pan with the chuck roast in the fridge overnight or for at least 6 hours to let the salt and seasoning to do its magic!

Step 2: Set Up Smoker

Just before the brine time is over, set up your smoker for cooking indirect at about 225-240°F and if your smoker uses a water pan, fill it up.

You will notice that I used my new 20×36 by Lone Star Grillz.. not only was it super easy to maintain my temperature but the quality and craftsmanship on this thing is phenomenal!

If you're in the market for a patio sized offset smoker.. this one is perfectly sized and of course they have other sizes as well. You can check them out at lonestargrillz.com

You'll hear me talking more about this smoker in future newsletters and videos.

Step 3: Smoke Time

Once the smoker is ready and the dry brining is done, place the meat in the smoker.

You will notice that I like to use a pan with a rack to cut down on smoker cleaning while still allowing the smoke to get to every side of the meat. The one I use was purchased on Amazon HERE but anything similar will work just fine. Mine is a full size stainless steel pan with fitted stainless steel rack and it came with (2) sets of these.

Maintain 225 to 240°F for the entire cook time. I used a mix of cherry and hickory but use what you have available.

Step 4: In the Pan

Let the chuck roast smoke along until it reaches about 145-150°F and then move it to a foil pan filled with a can of beef broth and a half can of cream of mushroom soup.

I mixed the ingredients into a small bowl before adding it to the pan..

Place the meat down into the foil pan with the liquid and let it continue cooking.

Step 5: Wrap it Up

When the meat reaches 175°F, you'll want to wrap it up or just place a piece of foil tightly over the foil pan. This will allow the liquid to create steam and braise the meat to make it more tender.

Let it stay wrapped and cooking until it is fall apart tender. Mine ended up going all the way to 208°F and I figure that you'll probably have a similar experience. Fortunately, these have plenty of fat to keep them moist even when you cook them to these extremes to tenderize them.

Step 6: Rest and Pull/Shred the Meat

When the meat is tender, best determined by pushing a probe or other sharp object into the meat and feeling for no resistance, remove the pan from the smoker and let it sit, still covered, and rest for up to an hour or two but at least 10-15 minutes.

If you have some help, let them pull the meat into pieces while you grill up the onions and toast the bread. Otherwise, you can go ahead and pull the chuck roast while the onions and bread are on the griddle.

Step 7: Grill Onions and Toast Bread

If you have a griddle such as Camp Chef or Blackstone, that will work great. This new smoker came with a griddle over the top of the firebox and boy it worked great! It was right around 365°F when I started and that worked perfectly for what I was doing.

If you want to grill some onions, use half slices or even the whole rings if you want to. Pour the onions on the griddle with about a tablespoon of olive oil and about a tablespoon of my Texas style rub (Purchase formula here | Purchase bottled rub) on top. Mix it all in and just stir it around here and there until they get really soft and wimpy. Delicious!!

To grill the bread, just butter both sides and grill both sides until it gets a nice crisp surface.

I went ahead and mixed the meat with some of the onions on the griddle to warm it all up for the sandwich.

Step 8: Put Together and Serve

Pile the meat and grills onions on the toast and make yourself a sandwich that will make you smile!

Notes and Comments

If you don't want to mix the meat and onions together, you can place the meat on the bread with the onions on top of that.

You can also add cheese to the sandwich and/or some barbecue sauce (Purchase formula here | Purchase bottled sauce) drizzled on top if you want to.

If you make this at home, I'd love to see a picture of it!

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.
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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

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Printable Recipe

Print Recipe
5 from 8 votes

Pulled Chuck Roast with Grilled Onions

This pulled chuck roast which I mixed with grilled onions is versatile enough to go on a sandwich, fajitas, tacos, pizza– let the sky be the limit and the flavor will back it up all the way.
Prep Time10 mins
Cook Time8 hrs
Total Time14 hrs 10 mins
Course: Entree, Main

Ingredients

  • 1+ chuck roasts about 3 lbs each
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons Jeff's Texas style rub
  • 2 medium onions sliced into half rings
  • 1 tablespoon olive oil
  • 1 tablespoon butter per sandwich softened
  • 2 slices of loaf bread per sandwich you can also use buns if preferred

Instructions

Step 1: Dry brine and Season

  • Use ½ teaspoon per pound of meat when dry brining meat such as this chuck roast. This chuck was 3 lbs so I can use about 1.5 teaspoons of salt.
  • I made the decision to use 1 teaspoon of coarse kosher salt and some of my Texas style rub which has a small amount of salt as well.
  • First the salt..
  • Then the Texas style rub..
  • Now place that pan with the chuck roast in the fridge overnight or for at least 6 hours to let the salt and seasoning to do its magic!

Step 2: Set Up Smoker

  • Just before the brine time is over, set up your smoker for cooking indirect at about 225-240°F and if your smoker uses a water pan, fill it up.
  • You will notice that I used my new 20×36 by Lone Star Grillz.. not only was it super easy to maintain my temperature but the quality and craftsmanship on this thing is phenomenal!
  • If you're in the market for a patio sized offset smoker.. this one is perfectly sized and of course they have other sizes as well. You can check them out at lonestargrillz.com
  • You'll hear me talking more about this smoker in future newsletters and videos.

Step 3: Smoke Time

  • Once the smoker is ready and the dry brining is done, place the meat in the smoker.
  • You will notice that I like to use a pan with a rack to cut down on smoker cleaning while still allowing the smoke to get to every side of the meat. The one I use was purchased on Amazon but anything similar will work just fine. Mine is a full size stainless steel pan with fitted stainless steel rack and it came with (2) sets of these.
  • Maintain 225 to 240°F for the entire cook time. I used a mix of cherry and hickory but use what you have available.

Step 4: In the Pan

  • Let the chuck roast smoke along until it reaches about 145-150°F and then move it to a foil pan filled with a can of beef broth and a half can of cream of mushroom soup.
  • I mixed the ingredients into a small bowl before adding it to the pan..
  • Place the meat down into the foil pan with the liquid and let it continue cooking.

Step 5: Wrap it Up

  • When the meat reaches 175°F, you'll want to wrap it up or just place a piece of foil tightly over the foil pan. This will allow the liquid to create steam and braise the meat to make it more tender.
  • Let it stay wrapped and cooking until it is fall apart tender. Mine ended up going all the way to 208°F and I figure that you'll probably have a similar experience. Fortunately, these have plenty of fat to keep them moist even when you cook them to these extremes to tenderize them.

Step 6: Rest and Pull/Shred the Meat

  • When the meat is tender, best determined by pushing a probe or other sharp object into the meat and feeling for no resistance, remove the pan from the smoker and let it sit, still covered, and rest for up to an hour or two but at least 10-15 minutes.
  • If you have some help, let them pull the meat into pieces while you grill up the onions and toast the bread. Otherwise, you can go ahead and pull the chuck roast while the onions and bread are on the griddle.

Step 7: Grill Onions and Toast Bread

  • If you have a griddle such as Camp Chef or Blackstone, that will work great. This new smoker came with a griddle over the top of the firebox and boy it worked great! It was right around 365 °F when I started and that worked perfectly for what I was doing.
  • If you want to grill some onions, use half slices or even the whole rings if you want to. Pour the onions on the griddle with about a tablespoon of olive oil and about a tablespoon of my Texas style rub on top. Mix it all in and just stir it around here and there until they get really soft and wimpy. Delicious!!
  • To grill the bread, just butter both sides and grill both sides until it gets a nice crisp surface.
  • I went ahead and mixed the meat with some of the onions on the griddle to warm it all up for the sandwich.

Step 8: Put Together and Serve

  • Pile the meat and grills onions on the toast and make yourself a sandwich that will make you smile!

Notes

If you don't want to mix the meat and onions together, you can place the meat on the bread with the onions on top of that.
You can also add cheese to the sandwich and/or some barbecue sauce drizzled on top if you want to.
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