Where are the Pulled Beef Sliders you ask? Plenty of Cherry Smoked Pulled Beef but I chose to forgo the slider with the Mini Buns and go straight for the Pulled Beef served with Cole Slaw and Hidden Valley oven roasted Potato Wedges! Everyone else opted for the sliders topped off with Sweet Baby Ray’s BBQ Sauce.
For wonderful Pulled Beef you need to need to use the Low-and-Slow method smoking at 180º to 225ºF until you reach an Internal Temperature of 200º to 205ºF. Started with a defrosted 5 pound Neck Off Chuck Roll which was previously seasoned with Annie’s Roasted Garlic EVOO to act as a glue and Fagundes Prime Rib Rub. Set the Chuck roast on the counter for 30 minutes while preheating the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 225ºF with Cherry wood BBQ pellets at 5:30 am. As you can see, it’s still O’ Dark 30!!
IN at 6 am … Smoked the Chuck Roast with Cherry until the internal temperature reached 150ºF. This took 7 hours. Note: The times I give are for planning purposes only. You should always rely on internal temperature using a digital thermometer.
Sliced a large Red Onion, Red Bell Pepper, and a hand full of Baby Bella Mushrooms along with 2 cups of Beef broth (turns out this was too much broth – next time I will reduce it to 1 cup of beef broth) in a foil pan. Note the beautiful bark on the Beef Chuck Roast. Increased the MAK 2 Star pit temperature to 350ºF. Centered the Chuck Roast in the foil pan. You may have noticed the food grade high temperature silicon cooking bands being used to hold the boneless chuck roast together. They’re reusable and dishwasher safe.
Tightly double foiled the foil pan holding the Chuck Roast and vegetables with 2 layers of heavy duty foil and returned the Beef to a 350ºF MAK 2 Star pit until the internal temperature reached 206ºF. I like to take my Beef Chuck Roast to 200º – 205º before starting the FTC. Took just shy of 9 hours total to reach temperature. Since the roast was already wrapped in foil I wrapped the pan with a towel and placed it in a cooler for a 2½ hour FTC. Note the Beef Chuck Roast sitting in the liquid, which turned out exquisite, after the FTC. As I said earlier, next time I will use 1 cup or less of beef broth since the roast itself will provide a measure of juices.
The 5 lb Cherry Smoked Neck Off Chuck Roll provided a mountain of deliciously moist and tender Pulled Beef. Some family members chose to enjoy delicious pulled beef sliders and Sweet Baby Ray’s BBQ Sauce accompanied with a side of Cole Slaw and Hidden Valley oven roasted Potato Wedges. I chose to pass up the mini buns and go directly for the pulled pork and topped it off with a scoop of the vegetables.
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