Pulled Beef Chuck Roast
Today we are taking a break from my usual go - to pulled pork, and instead smoking up some pulled beef! Chuck roasts usually come in a more manageable size (compared to brisket) and in total are much cheaper. With a little bit of work we can turn this tough cut into fantastic pulled beef worthy to be cooked in any backyard pit! I'm using a pellet smoker in this this cook, but the method should work on any smoker type!
YouTube Instructional: https://youtu.be/xomQRGFIYQs
Ingredients:
Beef Chuck Roast - Mine here was 2.5 Lbs
Kosher Salt
Granulated Garlic
Coarse Black Pepper
Apple Cider/Light Beer
UFO BBQ's Supernova Coffee Rub
To plate:
Favorite BBQ Sauce
BBQ Cole Slaw
Slider Buns
Step 1: Trim and Salt the Meat
Trim off any excess fat or silver skin from the beef. There will be a long run of fat through the middle of the cut. Ignore this, we will pull it out at the end. Salt the exterior of the meat using a ratio of appx 1/2-3/4 Tsp Kosher Salt per Lb of Meat
Put into the fridge on a wire rack until all of the salt is absorbed into the meat
Step 2: Apply Rub
Once the salt is fully absorbed, liberally apply your rub of choice (do not use a rub with salt in it if you followed my previous salting step!)
I am using my coffee rub here. Its definitely worth trying!
Step 3: Smoke at 180
Smoke the cut of meat at 180 for 2-3 hours until the bark has set.
Step 4: Bump the temp and spritz
Once the bark has set, bump the temp to 225-250. Begin spritzing the meat when it looks dry or every 30-45 min.
Step 5: Wrap
Somewhere between 155 and 175 the meat will slow and almost stop increasing in temp. This is called the stall. At this point we will wrap the meat and help push it through.
Put the meat into an aluminum tray, put a few pads of butter on top, and cover the top in brown sugar. Add in a little of your spritz as well. Cover tightly with aluminum foil.
Return to the smoker at 250-275 and cook until probe tender (200-205 ish)
Step 5: Shred
Once the meat has probed tender you can pull it from the smoker. Its safe to let it rest still wrapped for a while before shredding.
When you are ready, begin pulling apart the beef, making sure to pull out that section of hard fat from the middle.
I like to plate these on a slider bund (or kings hawaiian roll) with some homemade bbq sauce and a little bbq cole slaw.
Enjoy!
