smoked pulled beef

smoked pulled beef

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.



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How to

  1. Begin by preparing the beef chuck roast. Ensure it is trimmed and free of excess fat.
  2. Season the beef generously with PitmasterX Texas BBQ seasoning. Ensure to coat all sides evenly for maximum flavor.
  3. Preheat an electric smoker to 105°C or 221°F. This temperature allows for slow cooking and thorough smoking.
  4. Once the smoker is preheated, place the seasoned beef chuck roast directly onto the grill grates.
  5. Allow the beef to smoke for at least 24 hours, maintaining the temperature consistently throughout the process.
  6. 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.
  7. Around the 15-hour mark, check the beef for tenderness and internal temperature. If necessary, adjust the smoker temperature to ensure thorough cooking.
  8. 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.
  9. 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.
  10. Remove the smoked beef from the smoker and allow it to rest briefly before handling.
  11. Use two forks to shred the beef into desired-sized pieces. The meat should be incredibly tender and easily fall apart.
  12. Serve the pulled beef immediately as desired. It pairs well with sandwiches, salads, or as a standalone dish.

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