Smoked Pulled Beef from a Smoked Chuck Roast
RECIPE HERE:
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Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor.
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00:00:19 - How to season chuck roast
00:00:42 - How to smoke chuck roast
00:02:08 - How to shred chuck roast
Ingredients
1 chuck roast 3-4 pounds
1 yellow or white onion sliced
3 cups beef stock divided use
Simple Beef Rub
2 Tablespoons kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons garlic powder
Instructions
When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate)
Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.
Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal.
Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy.
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Deep South BBQ Beef Sandwich
Deep South BBQ Beef Sandwich
#ad @ReynoldsBrands #ReynoldsPartner In this video I show you how to make old fashioned southern BBQ beef sandwiches that have a delicious and authentic hickory smoke flavor due to the low and slow smoking process, followed by wrapping the beef in Reynolds Wrap® Heavy Duty Foil and finishing it off in the pit, which insures that the meat will not only be super tender, but very juicy, while preserving all the smoky goodness of the beef and also makes for very easy cleanup. You can find other no mess, no fuss recipes utilizing the Reynolds Wrap® Heavy Duty Foil here:
This video was sponsored by Reynolds Wrap® and Reynolds Wrap® is not associated with any of the other potential brands used in this video
Canning Pulled Pork in BBQ Sauce
This recipe is so easy to make and so delicious as well. It is a wonderful addition to our food storage for emergency preparedness. Paired with cole slaw and served on homemade buns, it is an amazing meal.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Barbecue Sauce Recipe I Tuffy Stone
I have been making this barbecue sauce for years. I included the recipe in my cookbook and it is also on my tuffystone.com website. In this recipe video, I share how I have modified it. After years of making it, I decided to make a change, which I think makes the sauce much better. One thing to remember is this sauce actually gets better, after refrigerating for 24 hours. Great on all grilled and smoked meats.
EASY OVEN COOKED Tender Beef Roast
Hello, today I will be showing you guys how I make my tenderoni lol beef roast in the oven in under 2 and half hrs.
I’ve been making this roast exactly the same for more then 8 years. Lol I can make it in my sleep.
Hope y’all enjoy this video! If so share, like and comment???? till next time, peace out ✌????
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Pulled Pork | Basics with Babish
This video was sponsored by National Pork Board. Visit to learn more.
With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but with some help from The National Pork Board, we'll make a pitmaster of you yet.
Recipe:
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