Pulled beef made with chuck roast, it’s a barbecue classic, and a tasty alternative to pulled pork.
Servings 6
Ingredients
- 3 lbs beef chuck
- 1.5 tsp salt
- 3 tbsp Hank's Bonafide Beef Rub
- 5 fl.oz beer (any kind)
Instructions
- Start by rinsing the chuck in cold water and pat it dry with a paper towel. Trim any tendons and membranes. On some cuts you don't have to trim at all.
- Apply a dry brine with the salt by applying the salt the day before. Leave the meat in the fridge overnight, or at least a few hours before the cook.
- Now apply the rub evenly all over.
- Fire up your grill and prepare it for indirect grilling at around 120° C / 250° F. Once it is up and running you place the meat on the grates. Leave it there until the inner temperature reaches between 70-75° C / 158-167° F.
- Now pull off two pieces of thicker aluminum foil and wrap the meat. You want to wrap it in two layers for sturdiness. Place the opening at the top, and add the beer. Wrap it tight and seal it fully.
- Place the wrapped meat back on the grill and leave it until the inner temperature hits 90-95° C / 195-203° F.
- Remove the meat from the grill, still in the aluminum foil, andand wrap it in a thick towel, and let it rest for an hour.
- Place the package in a casserole pan or a similar pan with tall edges, and open it. Make sure both meat and fluid stays in the pan. Now shred the meat with two forks or using your hands. Remove any fatty bits. Mix it all together with the juice. Serve immediately on a hamburger bun.
