Smoked pulled beef roast

2 likes 0 comments Recipe by Mike Morris

Smoked Pulled Beef Roast of Mike Morris - Recipefy

4 lb Beef Chuck Roast
----------DRY RUB----------
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving
---------MOP------- *Heat on stove and keep warm mop every hour.
1 beer
1/2 cup cider vinegar
1/3 cup water
1/3 cup oil
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs worcestershire sauce
1 tsp pepper
1 tsp salt
1/4 tsp cayenne

Prep. Time → 15 min

Cook Time → 480 min

1. Rub Beef Roast with dry rub for a few hours.
Get smoker up to 220 degrees
Put beef roast onto the smoker
keep mop on stove and keep warm at low, mop every hour.
After Beef Roast is 150-160 degree internal temp pull off and double wrap in aluminum foil with a little apple juice. Put back into smoker or stove until internal temp is 203 degrees internal temp.
Pull and double wrap in foil and put in cooler for 2 hours.
Let cool and pull!

main courses, beef, roast, smoking, smoke, pulled beef April 09, 2015 00:51

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