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Smoked Chuck Roast - Pulled and Chopped

There’s a lot to love about a tender and juicy smoked chuck roast, smoked to perfection until it’s literally falling apart with goodness. Serve it on a bun or just eat it like it is.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 16 hours
Servings 6 -8
Author Jeff Phillips


  • 8-10 lb Chuck Roast
  • Regular yellow mustard
  • Jeff’s rub recipe ((purchase the recipe here))
  • Foil pan


Prepare the Chuck Roast

  • Rinse the piece of meat under cold water
  • Apply a thin coat of yellow mustard to the chuck roast
  • Sprinkle on a coat of Jeff's rub onto all sides of the meat

Smoking the Chuck Roast

  • Prepare smoker for cooking at about 235°F
  • Place meat directly onto smoker grate
  • Cook for 12-20 hours or until the thickest part of the meat measures 195°F
  • Apply smoke for at least 6 hours if you are using an electric, gas or charcoal smoker.
  • The meat can be wrapped in foil once it reaches 160 °F to hold in moisture and to speed up the process


  • Once the meat reaches 195 °F, wrap the meat in foil (if you haven't already) then in a thick towel and place it an empty ice cooler to rest for at least 1 hour.
  • Fill in any remaining space in the cooler with more towels or blankets.

Chopping or Pulling the Meat

  • Once the meat has rested, open the foil and allow it to cool for a few minutes then using heat resistant gloves, pull the meat into pieces.
  • Remove any fat and/or gelatinous substance you come across
  • Further pull or chop the meat into the size that you want.
  • Apply more rub and stir into the meat
  • The meat is now ready to serve