Everybody knows how good pork butts are done in the Bradley! MMMMmmm…Good! I have never got around to trying pulled beef, so I decided to do it this weekend, and I gotta say it was not a disappointment! It turned out fantastic! Here’s how it went.
- Cider vinegar
- 6 – 10 lb. beef chuck roast
Dubby’S Rib Rub
For the rub, mix 1 C sugar, 1/2 C paprika, 1/4 C salt (you can use reduced – sodium salt), 3 Tbsp black pepper, 2 Tbsp each celery seed powder, garlic powder, onion powder and chili powder. Then add 1 tsp cumin and 1/2 tsp cayenne.
(Make enough for a 10 pound chuck)
After seasoned and ready to smoke:
- Combine all dry ingredients in a bowl and mix well.
Any left over rub can be stored in an air-tight container.
- Next, wash the surface of the meat with cider vinegar, and apply rub.
- Place in a 210°F preheated smoker, and apply 4 hours of hickory smoke.
- When the internal temperature hits 160°F, remove meat from the smoker boat it in a foil pan with some apple juice and covered it with foil.
- Return to smoker and continue to cook until the internal temperature reaches 195°F. Remove from smoker and FTC for 3 or more hours.
If you like, you can take the internal temperature up to 200°F – 205°F
Over all time was around 20 hours, plus FTC for 3 more hours.
- Shred with two forks. Serve as part of a main dish, or use for sandwiches.
Freeze leftovers for later use.