Using a beef chuck roast seasoned to perfection and slow-cooked in an electric smoker, this recipe guarantees tender, juicy meat infused with irresistible barbecue flavor. Whether you're hosting a backyard barbecue or simply craving a savory treat, this dish is sure to impress with its rich aroma and succulent texture.
Ingredients
9 kg / 18 lb beef chuck roast
- PitmasterX Texas BBQ seasoning
How to
- Begin by preparing the beef chuck roast. Ensure it is trimmed and free of excess fat.
- Season the beef generously with PitmasterX Texas BBQ seasoning. Ensure to coat all sides evenly for maximum flavor.
- Preheat an electric smoker to 105°C or 221°F. This temperature allows for slow cooking and thorough smoking.
- Once the smoker is preheated, place the seasoned beef chuck roast directly onto the grill grates.
- Allow the beef to smoke for at least 24 hours, maintaining the temperature consistently throughout the process.
- After 4 hours of smoking, check the beef for color and crust development. Adjust the wood chips if needed and ensure the smoker continues to produce smoke.
- Around the 15-hour mark, check the beef for tenderness and internal temperature. If necessary, adjust the smoker temperature to ensure thorough cooking.
- As the cooking time progresses, monitor the beef for fat rendering and collect excess drippings in a drip tray to prevent buildup in the smoker.
- After approximately 24 hours of smoking, the beef should reach an internal temperature of around 98°C or 210°F and exhibit a tender texture.
- Remove the smoked beef from the smoker and allow it to rest briefly before handling.
- Use two forks to shred the beef into desired-sized pieces. The meat should be incredibly tender and easily fall apart.
- Serve the pulled beef immediately as desired. It pairs well with sandwiches, salads, or as a standalone dish.
