Home - Recipes - Pulled Southern Smoked Spoon Roast, Chuck Roast, or Brisket

Pulled Southern Smoked Spoon Roast, Chuck Roast, or Brisket

This juicy smoked beef is perfect for pulled beef sandwiches for a weekend dinner. Apple juice and a store-bought barbecue rub add flavor and tenderness to this 4-ingredient recipe.

Serves 8
Ready in 360 mins
Prep time 60 mins
Cooking time 300 mins
410 calories per serving

Your Choice of Beef:

> 1 (3- 4 lb) Angus beef spoon roast
> 1 (3- 4 lb) Angus Beef Chuck Roast
> 1 (3- 4 lb) Angus Beef Brisket

For the Sauce:

> 1/4 cup Taste of Inspirations® Sweet Southern BBQ Rub
> 1 medium yellow onion, sliced
> 4 cups apple juice
> 8 hamburger buns (optional)


Place the beef on a rimmed baking sheet and pat dry with paper towels. Rub the BBQ rub all over beef. Season with salt and pepper. Let roast sit at room temperature 1 hour.
Meanwhile, set up smoker with oak, apple, or cherry wood or chips and maintain heat to stay between 225°F–250°F. To a large aluminum pan, add the onions, apple juice, and 3 cups water.
Add beef fat side-up to aluminum pan. Place in smoker and close lid. Cook 2–3 hours, maintaining heat between 225°F–250°F.
Increase smoker temperature to 250°F–275°F. Cook 2 hours, until beef reaches desired doneness. Remove from smoker and let rest 1 hour. Add to a bowl and shred meat with a bit of cooking liquid to keep moist. If desired, serve pulled beef on the buns as sandwiches.


For brisket, maintaining cooking temperature between 210°F-250°F, the cooking time is 1½ hours per pound. Basting it during cooking will keep it from drying out. Internal temperature ranges from 180°F–210°F. For chuck and spoon roast, cook to a minimum internal temperature of 145°F.

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