Simple recipe for pulled beef sandwiches
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This is a very simple recipe, with many different variations, and called many different names. You will have to refine the timings for yourself, as I don't cook by time, but rather internal temperature, and in this case, fall apart tenderness. I will also leave the "what rub did you use", and "what kind, type or brand" out of this recipe, and leave it up to you to decide what best fits your taste buds. The idea is to not self promote, nor promote a specific product, but rather share the basic information so you can "make it your own" and try new things.
What you will need:
a pan (I use full and half aluminum restaurant pans)
aluminum foil
Beef Chuck Roast (the bigger the better)
3 medium sized sweet onions (I use sweet white onions, but use what you like)
1 each: red, green and yellow bell pepper
12 ounces of stout beer
Get your smoker warmed up and set the temp to 225 degrees. Flavor up your Beef Chuck roast and put it on the cooker and let it get happy.
Remember: every time you open the smoker lid to peek, you interrupt the cooking process and collapse the cooking environment, which will require more cooking time. I'm sure we have all heard that "if you're looking, you're not cooking".
While the meat is getting happy on the smoker, clean and cut up the onions and peppers. I cut the onions into half moons, and the peppers into long strips. Put them into a storage bag and put into the frig for use later.
When the meat has reached an internal temperature of 165 degrees, and, you cannot scratch off the rub with your fingernail, its time to put things together and start the party. If the internal temp is right, but, the rub is still soft and comes off on your fingernail, just close the lid and let it go a little longer.
Once I take the meat off, I raise the smoker temperature to 250.
Now it's time to setup the party. Take your pan and dump the onions and peppers into it. Now put the happy meat on top of the onions and peppers. Lastly, pour the 12 ounces of stout beer over everything and make it all dance. Tightly cover the pan with aluminum foil and put it back on the smoker.
How long do you cook it? Until you can easily use two forks to pull the meat into shreds. Once you can easily shred the meat, you have a choice; eat it right away in all its juiciness, or put it back on the cooker without the foil cover so that it can reduce the juices (make sure to stir and check frequently).
We have eaten this over rice, over mashed potatoes, in sandwiches (use a hoagie bun and dip it in the juices), as a main dish, you get the idea. The problem I have is that there is never any left when I go to the frig for leftovers.
Here is what I do when making this; I cook lots of chuck roasts, and when they come off the smoker, I vacuum seal and freeze them. Then when I get moved for the taste of this, I put the onions and peppers in the crockpot, put the meat in frozen, pour the beer over it all and slow cook until done.
What you will need:
a pan (I use full and half aluminum restaurant pans)
aluminum foil
Beef Chuck Roast (the bigger the better)
3 medium sized sweet onions (I use sweet white onions, but use what you like)
1 each: red, green and yellow bell pepper
12 ounces of stout beer
Get your smoker warmed up and set the temp to 225 degrees. Flavor up your Beef Chuck roast and put it on the cooker and let it get happy.
Remember: every time you open the smoker lid to peek, you interrupt the cooking process and collapse the cooking environment, which will require more cooking time. I'm sure we have all heard that "if you're looking, you're not cooking".
While the meat is getting happy on the smoker, clean and cut up the onions and peppers. I cut the onions into half moons, and the peppers into long strips. Put them into a storage bag and put into the frig for use later.
When the meat has reached an internal temperature of 165 degrees, and, you cannot scratch off the rub with your fingernail, its time to put things together and start the party. If the internal temp is right, but, the rub is still soft and comes off on your fingernail, just close the lid and let it go a little longer.
Once I take the meat off, I raise the smoker temperature to 250.
Now it's time to setup the party. Take your pan and dump the onions and peppers into it. Now put the happy meat on top of the onions and peppers. Lastly, pour the 12 ounces of stout beer over everything and make it all dance. Tightly cover the pan with aluminum foil and put it back on the smoker.
How long do you cook it? Until you can easily use two forks to pull the meat into shreds. Once you can easily shred the meat, you have a choice; eat it right away in all its juiciness, or put it back on the cooker without the foil cover so that it can reduce the juices (make sure to stir and check frequently).
We have eaten this over rice, over mashed potatoes, in sandwiches (use a hoagie bun and dip it in the juices), as a main dish, you get the idea. The problem I have is that there is never any left when I go to the frig for leftovers.
Here is what I do when making this; I cook lots of chuck roasts, and when they come off the smoker, I vacuum seal and freeze them. Then when I get moved for the taste of this, I put the onions and peppers in the crockpot, put the meat in frozen, pour the beer over it all and slow cook until done.