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Prep the pellet smoker for 225 - 250 degrees F.
Pat your chuck roast dry with paper towels.
Season the chuck roast liberally with salt on all sides.
Using butchers twine, tie the beef around the edges to help it not fall apart while on the grill.
Mix the remaining spices together in a small bowl and sprinkle over all sides, being sure to get the edges, of the chuck roast.
Allow the roast to sit at room temperature until the smoker is ready to go.
Place the roast directly on the grill grates and close the lid.
Smoke the roast 1 ½ to 2 hours until the chuck roasts temps at 165F with an instant-read thermometer.
Arrange a foil pan on the grill and transfer the chuck roast to the pan.
Pour in the beer.
Cover the foil pan with foil and close the lid.
Smoke the beef for another 2 ½ to 3 hours until the roast reaches 200 to 205 degrees F.
Carefully remove the pan from the grill.
Allow the beef to rest, in the pan for 20 to 30 minutes to cool to a temp that is safe to handle.
When the roast is safe to handle, transfer the beef to a large bowl.
Shred the meat with two forks, or gloved hands, removing any large chunks of undesirable fat.
Add ¼ to ½ cup of the braising liquid to moisten the pulled chuck roast, and discard the rest.
Serve the pulled chuck roast as desired. It’s great for shredded beef tacos, sandwiches, enchilada or empanada fillings, Shepherd’s pie, and more.