Pulled Beef Recipe
Introduction
When you can’t decide on pulled pork or brisket there’s really only one solution - smoky pulled beef perfectly cooked on the Slow 'N Sear® Kettle Grill.
In this pulled beef recipe, Jabin from Postal Barbecue will show you how to turn an inexpensive chuck roast into a gourmet feast that will satisfy everyone. Serve it on a bun, in a taco, or even on its own. This is one of those versatile cooks that you need to try!Ingredients
- 4 lb Chuck Roast
- Kosher Salt
- Not Just For Beef Rub
Homemade BBQ rub if desired:
- 3 tbsp Coarse Ground Pepper
- 1 tbsp Granulated White Sugar
- 1 tbsp Onion powder
- 2 tsp Mustard Powder
- 2 tsp Garlic powder
- 2 tsp Chili Powder
- 1 tsp Cayenne
- 1 tsp Ground Cumin
Prep
To prepare your chuck roast for smoking, for the best results, it begins the day before . To start, you will want to look over your chuck roast and trim off any unwanted exterior fat and extra bits of meat that might burn or dry out during the cooking process. Once it has been trimmed up, it is recommended to dry brine your chuck roast because it is such a large cut of meat. To do this, apply kosher salt to the outside of the chuck roast and place it back into the fridge overnight or even up to 48 hours in advance to cooking.
Once the chuck roast has been dry brined, remove it from the fridge and apply a thin layer of olive oil as a binder to the outside. Next, apply a generous layer of our Not Just For Beef Rub or homemade rub of your choice. After your chuck roast has been seasoned let it hang out for a few minutes while you set up the Slow ’N Sear® Kettle. Click here to see how to set it up for low and slow cooking.
Cook
With our grill temperature locked into around 250ºF, place the seasoned chuck roast on the grill opposite the coals and put in a leave-in remote thermometer to begin monitoring the internal temperature of the chuck roast as it cooks. Next, close the lid and begin smoking your chuck roast. After 3 hours, open the grill and check the progress, and give any spots that are starting to dry out a spritz with a combination of water/apple cider vinegar. At this point in the cook, the chuck roast won’t be ready but you will want to start monitoring the exterior for bark formation. It is important that the bark forms well and doesn’t scratch off - you want it fully adhered to the meat.
After around 4.5 hours, the bark on our chuck roast was fully set and we had an internal temperature of around 160ºF. With the bark set, remove it from the grill and place it on a double layer of aluminum foil. Next, add a little bit of beef broth to the foil and then tightly wrap the chuck roast in the foil and place it back on the grill. At this point you will continue cooking until you have an internal temperature between 200ºF-205ºF (or probe tender). Once your chuck roast is probe tender, remove it from the grill and place it in a cooler, wrapped in a towel to rest for 1-2 hours.
After your chuck roast has rested, remove it from the cooler and pull it apart just as you would pulled pork. Once it’s been pulled, mix back in some of the juices that were left in the foil to help keep your pulled beef juicy and flavorful.
Serve it on a bun, in a taco, or even on its own. ENJOY!
