Mexican Pulled Beef

Category, CuisineDifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time10 hrsTotal Time10 hrs 30 mins
SPICE RUB
 1 tbsp brown sugar
 2 tsp freshly cracked pepper
 5 ½ tsp mustard powder
 5 ½ tsp chilli powder
 1 tsp salt
 ½ tsp onion powder
 ½ tsp garlic powder
 800 g Chuck Beef Roast
SAUCE
 1 tbsp vegetable oil
 ½ brown onion, diced
 2 garlic cloves, crushed
 1 cup beef stock
 4 tbsp tomato paste
 1 tsp chilli powder
 ½ tsp cumin
 ½ tsp oregano
1

In a large bowl combine the spice rub ingredients. Put the roast in the bowl and massage the spice rub all over. Cover with plastic wrap.

2

Set up and light your Smokey Mountain Cooker as per the instructions in your handbook. Once the smoker has reached the desired temperature, add three chunks of Weber Firespice mesquite wood through the front door. Close the door. After 10 minutes, smoke should be visible coming from the top vent.

3

Place the roast on the cooking grill and close the lid. Cook the roast until the internal temperature reaches 95°C, 8 to 10 hours. Note: For longer cooking times like this, remember to check the temperature of the smoker every hour and ensure the water pan does not run dry.

4

Towards the end of the cooking time, make the sauce. Place the vegetable oil in a saucepan over medium heat on a side burner or stove top. Add the onion and garlic and cook for a few minutes until softened. Add the remaining sauce ingredients. Cook over medium to high heat until the sauce has thickened, about 10 minutes, stirring regularly. Remove the sauce from the heat and set aside.

5

Once the roast has cooked, remove from the smoker and wrap in foil. Let the roast rest for at least 30 minutes. Using two forks, shred the beef, and then mix with the sauce.

Ingredients

SPICE RUB
 1 tbsp brown sugar
 2 tsp freshly cracked pepper
 5 ½ tsp mustard powder
 5 ½ tsp chilli powder
 1 tsp salt
 ½ tsp onion powder
 ½ tsp garlic powder
 800 g Chuck Beef Roast
SAUCE
 1 tbsp vegetable oil
 ½ brown onion, diced
 2 garlic cloves, crushed
 1 cup beef stock
 4 tbsp tomato paste
 1 tsp chilli powder
 ½ tsp cumin
 ½ tsp oregano

Directions

1

In a large bowl combine the spice rub ingredients. Put the roast in the bowl and massage the spice rub all over. Cover with plastic wrap.

2

Set up and light your Smokey Mountain Cooker as per the instructions in your handbook. Once the smoker has reached the desired temperature, add three chunks of Weber Firespice mesquite wood through the front door. Close the door. After 10 minutes, smoke should be visible coming from the top vent.

3

Place the roast on the cooking grill and close the lid. Cook the roast until the internal temperature reaches 95°C, 8 to 10 hours. Note: For longer cooking times like this, remember to check the temperature of the smoker every hour and ensure the water pan does not run dry.

4

Towards the end of the cooking time, make the sauce. Place the vegetable oil in a saucepan over medium heat on a side burner or stove top. Add the onion and garlic and cook for a few minutes until softened. Add the remaining sauce ingredients. Cook over medium to high heat until the sauce has thickened, about 10 minutes, stirring regularly. Remove the sauce from the heat and set aside.

5

Once the roast has cooked, remove from the smoker and wrap in foil. Let the roast rest for at least 30 minutes. Using two forks, shred the beef, and then mix with the sauce.

Mexican Pulled Beef
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