Of course the burger was a let down (I've had three just to be sure) So here is a recipe for you to try yourself! This pulled beef was amazing, rich and relatively cheap. It's always good doing recipes that don't involve searching high and low for American cuts. The chuck roast is available pretty much everywhere. So now when your butcher asks "Do you know what to do with this? it's tough" you can look him in the eye and tell him you know exactly what you're doing and to stop flirting with you
I smoked this with Ironbark on Conchita, my new Radar Hills Reverse Flow Offset Smoker. Glad to be using such a great unit. Go visit them at www.radarhillsmokers.com.au and check them out
WHAT YOU WILL NEED
1 x 3.5kg Chuck Roast
1/4 cup cracked black pepper
1/4 cup salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Teaspoon Chilli Powder
2 Onions chopped
1 Tablespoon oil
1 x 400g can of peeled tomatos
1 x 500ml bottle of BBQ sauce
2 teaspoons minced garlic
Dashes of Vinegar based hot sauce
Smoker capable of running at 135c (275f) for 7/8 hours
Deep Foil tray capable of holding the roast
Step 1. Prep
Most Roasts come fairly trimmed. In fact i barely had to remove any fat off this! So i got straight to the rub. Combine all rub ingredients together and make sure they are well mixed. Apply the rub to all parts of the roast.
Bring smoker up to 135c (275f) and plop that roast on. Put the thermometer in and leave to cook to 71c (160f)
Once the meat hits 71c (160f) make the braise.
Most Braising is done for the duration of the entire cook. I wanted a nice bark to form on this so i left it in the smoke by itself for a while.
Braising is simply leaving the meat in a liquid while cooking. I like to think it has two reasons
1) For the meat to absorb the braise flavour.
2) For the braise to absorb the meats fat.
Either way the braise was delicious.
Start by frying the onion in the oil and cooking over medium heat until translucent , then add the tomatoes and chop while they are frying with your spatula.
Then add the bbq sauce and mix well. Add the garlic, salt, pepper and hot sauce and drop to simmer for 5 minutes.
Add the braise to a foil tray and put the roast in with it. Wrap in foil and continue to cook on the smoker until an internal temp of 96c (205f)
Once the meat hits 96c (205f) get your gloves and get the tray into the kitchen. Pull the beef out and shred with your favourite shredding tools.......i like 2 forks. Run the shredded beef through the sauce and serve with tongs, or on a nice white roll! Delicious!