Smoked Pulled Beef Recipe

Pulled Beef

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:


  1. Combine all dry ingredients in a bowl and mix well.
    Any left over rub can be stored in an air-tight container.
  2. Next, wash the surface of the meat with cider vinegar, and apply rub.
  3. Place in a 210°F preheated smoker, and apply 4 hours of hickory smoke.
  4. 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.
  5. 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.
  6. Shred with two forks. Serve as part of a main dish, or use for sandwiches.
    Freeze leftovers for later use.


From Mr. Walleye