Smokey Pulled Beef


Smokey Pulled Beef

https://twitter.com/sm0kin_ash

www.monolith-kamado-grill.co.uk

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

piece.

 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