Smoked Pulled Beef

Ingredients:

• 1 chuck roast (3–4 lb)
• 1 tbsp kosher salt
• 2 tbsp Lee Bones Meat Duster Jalapeno Rub
• 2 Jalapenos- sliced
• 2-3 cloves Garlic, minced
• 2 cups Beef broth
• 1 White onion, diced
• Dutch oven/ Foil pan
• Knotty Wood Plum Cabernet Wine Blend Pellets

Instructions:

1. Slice up chuck roast into large chunks and drizzle with Almond/Olive oil as a binder.
2. Season the beef on all sides generously with Meat Duster Garlic Jalapeno rub.
3. Preheat your smoker to 250°F and fill the hopper with Plum Wine pellets. Once preheated, place the beef on the grates and cook for about 2-½ – 3 hours.
4. Increase the temperature to 300°F. Place the chuck roast into a dutch oven or foil pan, adding in the beef broth, garlic, jalapenos and onions. Cover the skillet or pan with foil and place back into the smoker.
5. Cook until the meat reaches a temp of 200-205°F. The meat should be very easy to pull apart.
6. Leave the liquid and shred the beef.
7. Serve on a sandwich or however you like and enjoy!

SHOP PELLETS FOR THIS RECIPE