Here’s a classic pulled beef burger, a fresh alternative to pulled pork. A solid burger with lettuc and sliced of mozarella.
Servings 4
Instructions
- Start by rinsing the chuck in cold water and pat it dry with a paper towel. The chuck usually don't need any trimming.
- Dry brine by sprinkling all the salt evenly on the meat. Place it in a plastic bag in the fridge overnight.
- Now rub the chuck evenly with the rub and let it sit while firing up the grill.
- Fire up your grill and prepare it for indirect grilling at around 120° C / 260° F. Once it is up and running you place the meat on the grates. Place a few wood chunks on the glowing embers for smoke flavor.
- When the internal temp of the meat hits 70° C / 158° F it's time to check the bark. If it has that dark red/black color it's time to wrap. Pull off two equal size sheets of aluminum foil and wrap the meat snugly with first one, then the other. Pour the beer into the package, and then make sure it seals up good.
- Place the meat back on the grill, with the thermometer probe still in it, and smoke it until the inner temperature reaches between 90-95° C / 194-203° F. You know it’s ready when the temperature probe can be wiggled quite easily.
- Remove the meat and wrap it in a folded thick towel, and let it rest for an hour or two. Unwrap the package in a tray so you don't loose the juices. Shred it and enjoy, either by serving it on a burger bun with some lettuce and a few slices of mozarella.
