Smoked Pulled Beef using chuck not brisket
Brisket is king of the BBQ meats, but quite often you see it pulled on a menu, but in my opinion, there is a much better cut of beef for pulling. The often overlooked chuck.
The beefy equivalent of a pork butt from the shoulder, this cut comes in substantially cheaper than brisket these days.
Brisket muscle fibres tend to be longer and stringier, and brisket often has less fat than chuck, so for perfect pulled beef, but definitely give chuck a go.
Ingredients
6kg/13lb 4oz chuck beef roast
Sea salt (I used Celtic sea salt)
Coarse black pepper
Method
1. Set up the BBQ/grill at 140°C/284°F and add some cherry wood for smoke.
2. Season simply with sea salt and plenty of coarse black pepper as a rub to really let the beef shine.
3. Smoke the chuck by putting it on the edge of the direct heat to allow for the bark to crisp up.
4. Turn the beef occasionally and use a temperature probe to monitor.
5. Cook for 9-10 hours to reach an internal temperature of 94°C/201°F.
6. Once the chuck has reached the correct internal temperature, take off of the smoker, wrap in tinfoil and rest in a pre-warmed cooler for at least 1 hour, preferably 2 hours.
7. The meat should then just fall apart to serve in a bun, a taco or just by itself.
More Recipes Ideas from Marcus Bawdon
Method
1. Set up the BBQ/grill at 140°C/284°F and add some cherry wood for smoke.
2. Season simply with sea salt and plenty of coarse black pepper as a rub to really let the beef shine.
3. Smoke the chuck by putting it on the edge of the direct heat to allow for the bark to crisp up.
4. Turn the beef occasionally and use a temperature probe to monitor.
5. Cook for 9-10 hours to reach an internal temperature of 94°C/201°F.
6. Once the chuck has reached the correct internal temperature, take off of the smoker, wrap in tinfoil and rest in a pre-warmed cooler for at least 1 hour, preferably 2 hours.
7. The meat should then just fall apart to serve in a bun, a taco or just by itself.
