Burn Pit Smoked Pulled Beef

Consider this recipe the next time your are wondering what to do with your beef chuck or blade roast! 



1 chuck roast (3-4 pounds)
1 yellow or white onion (sliced)
1 cup beer
2 cups beef stock (divided use)
3 Tablespoons Ground Pounder Garlic Seasoning

Worcestershire sauce as a binder. Used equal parts beer and beef stock

Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F - (consider oak or alder wood for smoking beef)

Season the chuck roast. Spread a light coat of the Worcestershire sauce all over the meat then season the roast liberally with the Ground Pounder Garlic Seasoning, using your hands to press the rub into every surface of the meat.

Smoke the roast. 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).

Add the beer, rest of the broth and onions. Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock and beer in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill.

Finish smoking. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours).

Cover with foil. 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).

Rest, shred, and enjoy. Remove the pan from the smoker and let it rest for 15 minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid.


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