If you enjoy Pulled Pork as much as my family does then you need to make some Pulled Beef for a delectable change of pace. Pulled Beef provides a wonderful alternative but is just as versatile as Pulled Pork. Both make excellent meals, sandwiches, and can be used in most Mexican dishes like enchiladas, tacos, Tostadas, and any and all recipes calling for shredded beef. Pulled Beef is essentially prepared the same way you would prepare Pulled Pork. So dust off your favorite method and enjoy some wondrous dishes and casseroles.
Not all cuts of Beef lend themselves for pulled beef. You must use a Chuck Roast just like you need to use Pork Butts for pulled pork because of their fat marbling which allows them to be cooked Low-and-Slow. You cannot rush pulled beef. Sure, there are ways to accelerate the cooking process by using foil at a certain stage but in order to be pulled the beef must reach an internal temperature of 195-205ºF. I prefer to rub a Chuck Roast with Annie’s Roasted Garlic Extra Virgin Olive Oil and a liberal amount of Fagundes Prime Rib/Roast Seasoning. Used reusable microwave safe Silicone Hot Cooking Bands to firmly secure the Beef Chuck Roll Roast. Wrapped the roast in plastic and refrigerated overnight.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 250ºF using Pacific Pellet Hickory Wood Pellets. Hickory smoked the Chuck Roast for 2 hours at 250ºF.
Increased the MAK 2 Star pit temperature to 350ºF until the internal temperature of the Chuck Roast reached 150ºF.
Double wrapped the roast in heavy foil and continued cooking the Chuck Roast until the IT reached 202ºF. Removed the roast, wrapped it in a towel, and placed it in a cooler for 2 hours before serving. Right before serving I sautéd Asparagus, Onions, and Onions to serve with Scalloped Potatoes.
A delicious serving of Pulled Beef, Scalloped Potatoes, and sautéd Asparagus, Onions, and Onions. Of course, the leftover pulled beef will be used for many more meals!! That’s the beauty of Pulled Beef and/or Pork …
Leave a Reply