{"id":2929,"date":"2013-01-09T06:00:37","date_gmt":"2013-01-09T12:00:37","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=2929"},"modified":"2023-09-27T12:13:05","modified_gmt":"2023-09-27T17:13:05","slug":"smoked-pulled-beef","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-pulled-beef\/","title":{"rendered":"Smoked Pulled Beef"},"content":{"rendered":"

I recently made a very important decision.<\/p>\n

I need to smoke more beef.\u00a0 In the world of BBQ, Brisket is the beef champion, and really doesn’t have any competitors.\u00a0 But I love beef and I love smoking, so I’m ready for a new challenge.<\/p>\n

I settled on pulled beef.<\/p>\n

\"Smoked

I used a chuck roast, injected it, rubbed it, then smoked it for about 3 hours.\u00a0 Then put in a foil pan with some juices, wrapped it, and cooked it for another 2 hours.<\/p>\n

I wouldn’t say I failed, but it wasn’t…extraordinary.\u00a0 For a first time effort, I’d give myself a solid B.\u00a0 But it needs improvement.\u00a0 I think I used too much salt, and it needed to cook wrapped MUCH longer, as it was still tough to pull.\u00a0\u00a0The next day my wife, Patti, put the remaining chunk in a pot and simmered it for a few hours.\u00a0 It fell apart easily and was the tenderness I was hoping for the day before.\u00a0 Patti also thinks this recipe would work better with a top round roast.\u00a0 I’ve already purchased one and will keep you apprised of my results.<\/p>\n

The positives?\u00a0 It had great smoke – as evidenced by the pink in the pictures – and the taste outstanding.\u00a0 So this recipe is close.\u00a0Follow it, but tweak it.\u00a0 I put what I THINK would be better cooking times and measurements, but you may want to further alter it.<\/p>\n

Update 2022:<\/strong> Here is the link to the new recipe for How to Smoke a Chuck Roast<\/a>.\u00a0 For another great resource then check out this recipe for Smoked Pulled Beef from A Grill for All Seasons<\/a>.<\/p>\n

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