Pulled Beef
Recipe
Preheat smoker to 300° (I used hickory chunks). Season chuck roast evenly on all sides with Lawry’s seasoned salt, black pepper, and table salt, or use any rub of your choosing. Smoke chuck roast on the open rack for 2 hours or until approximately 165° internal temp. Place roast in a metal pan and add 2 cups of beef broth (or enough to reach the half way point on the meat) and 1/2 stick of butter to the pan. (Do not cover the meat.) Smoke an additional 2.5 hours or until the meat reaches 200°-203° internal temperature. Remove pan from the smoker and allow the meat to rest for 15 to 20 minutes. Strain the juice from the pan into a measuring cup and add your favorite BBQ sauce to create a 50:50 mixture. Pull the beef and remove any large chunks of fat that did not render. Add sauce mixture and enjoy on your favorite bun! We like potato buns, but it goes well on any kind.
Suggested sides: Beans, coleslaw, fries, or chips.
About The Author
TheBudgetBBQer
Jonathan Capers is The Budget BBQer. The Budget BBQer is all about creating excellent home made barbecue without breaking the bank. We explore how to make less expensive cuts into tasty meals and how to take expensive cuts and stretch them out to get the most for your money.