Smokey Pulled Beef

June 2, 2015


So you’ve probably heard of pulled pork, but have you heard of, or tried pulled beef? 


This has the same exquisite juicy fall apart texture, but has the real meaty beefy 


flavours that you only get from smoking beef. Unlike Texas style brisket we take the 


internal temperature higher to 205f get that pulled consistency instead of slices at 


around 195f for brisket. For a simple, easy, and low maintenance dish that will wow 


give this a go, it will take all day though on a smoker, or put on overnight.



Chuck is great for pulled beef, and any decent butcher will have it, they usually dice it 


as stewing beef in the UK. If you’re struggling brisket will work too. You want a 


single piece with good marbling through it, and a small amount of a fat cap on one 


side. I’m going to use a dry rub, but marinades and wet rubs will also work well and 


provide a slightly less crispy ‘bark’ on the exterior when done. Adding maple syrup 


and a little Worcestershire sauce to the dry rub recipe below adds a bit of a glaze on 


the exterior.


So you’ll need:


 Beef chuck, the piece I’ve used is just over a kilo that should feed 2-4 


depending on your eat portion size preference! For more people get a bigger 




 For the rub:


o Salt


o Pepper (black only or black and white is good)


o Garlic (2 cloves or to your preference)


o Oregano


o Parsley


o Thyme


o Cumin


o Brown sugar (whatever your preference)


o Smoked/Sweet Paprika (regular paprika is ok too)


o Cayenne chilli powder (to your preference or not a massive issue if you 


leave out)


o Onion salt/powder (optional)



You will want about a tablespoon of each, and a little more paprika. Mix together in a 


bowl or if you have one a rub shaker. Allow the beef to come up to room temperature.


Get your smoker ready and at a temperature between 225-250f. Shake/put the rub 


onto the beef and rub into the exterior. I like to use a mix of mesquite and cherry 


wood on beef. I find mesquite adds a great smoky flavour, so I like to use chips 


straight on, a good handful to add some real intense flavour, and then have a couple of 


cherry chunks on too to give a bit of a longer, but less intense hit of smoke throughout 


the day.



Put your beef on the smoker at this point, fat cap side up, the mesquite chips should 


smoke for around half an hour quite intensely and then die down allowing the cherry 


to take over.



About 4-5 hours in you will want to wrap the beef in foil, at this point it will be as 


smoky as it will really get and by wrapping you will avoid having to wait out ‘the 


stall’ and you will be adding moisture back into the meat. If you want to add a small 


of moisture into the bottom of the foil feel free, Dr Pepper or orange juice work well, 


but equally a little water will work well, or just leave as it is, with enough marbling 


and fat cap it will be great either way.



This will then take between another 4-6 hours, but the temperature is much more 


important for this, so use a thermometer to ensure the internal temperature hits 205f. 


You then need to keep it wrapped and leave to rest for at least 3an hour. If you’re 


ready early wrap in another layer of foil or in a towel and put the meat into a cool box 


or your (turned off) oven and it can rest for much longer if you need.



Once rested, unwrap (careful will be hot) and pull apart using two forks or if you have 


them bear paws or insulated food gloves, add to your preferred sides/accompaniments 


and sauce and enjoy!


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