smokeing beef roast

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Original poster
Nov 3, 2013
Haysville, Kansas
  Howdy all.  I am not new to smoking, but I still have one problem I can't get past.  How do you get a beef roast to "easily" pull apart??   I have no problem with pork shoulders, butts, or any type pork, but for the life of me, I cannot get the beef to pull like pork.  I smoke them 6-hrs, 9-hrs, at 225 to 230, internal temps 180/190,  "well done", but still tough as pulling nails.   What am I doing wrong??

   Thanks folks



Master of the Pit
May 12, 2013
Newark on Trent, United Kingdom.
Hello don-e.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  As for your question:  Here is my opinion for what it is worth.  Others will have different advice.  This is only my opinion.  Being from Texas my question is why would you want to pull a beef roast?  Beef should be sliced.  The reason you can't pull your beef ( depending on the cut of meat ) is that it needs to go to an IT of at least 200.  210 is better.  Depending on the cut of beef ( fat content, connective tissue )  225- 230 maybe.And needs to be foil wrapped for at least an hour; 3 is better.  Good luck.  Keep Smokin!

Last edited:


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Mar 22, 2008
Welcome to SMF what cut of beef are you trying to use? You need a cut that has lots of fat content like a brisket or chuck roast to get high enough temps to pull as was said it needs to be 205-210 to pull well. Sirloin Tip roasts are great for smoking rare and slicing then for sandwiches but for the higher temps needed for pulling it dries out way too much


Smoking Guru
OTBS Member
Aug 1, 2008
Central California
Another vote for the brisket.  Maybe a chuckie?  Maybe?

You need lots of fat and connective tissue for good pulling meat.

That is why the pork shoulder is so popular.  Well, maybe also because pork fat rules?

Good luck and good smoking.


Original poster
Thread starter
Nov 3, 2013
Haysville, Kansas
  Thanks KC for the reply.  I agree with you about the roast being dry, like cotton dry.  Now and then I long for a bbq beef sandwich, like I got many years ago, so I do a roast of some sort, only to be disappointed a little.  I know, pulled porker is better but I still have to try.

  Thanks again for responding.


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