West Country PGI Grass Fed Beef Delmonico (Chuck Eye)

Smoking the beef chuck on the barbecue for pulled or shredded beef is a great way to achieve tender, flavorful meat. This recipe is designed to guide you through the process, from preparation to serving.

Ingredients:

• 3-4 lbs beef chuck roast: The main ingredient, known for its rich flavor and ideal texture for shredding after long, slow cooking.
• 2 tablespoons coarse salt: For seasoning the beef and enhancing its natural flavors.
• 2 tablespoons black pepper: Adds a bit of heat and depth to the meat’s flavor profile.
• 1 tablespoon garlic powder: Provides a savory, aromatic base to the rub.
• 1 tablespoon onion powder: Complements the garlic with its sweet, slightly sharp flavor.
• 2 teaspoons smoked paprika: Offers a subtle smokiness and a hint of sweetness.
• 1 teaspoon cayenne pepper (optional): For those who appreciate a spicy kick in their meat.
• 1/2 cup apple cider vinegar: Used in the mop sauce to keep the meat moist during smoking.
• 1/2 cup beer, apple juice, or beef broth: Also for the mop sauce, adding flavor and moisture.
• Barbecue sauce of your choice: For serving, to add a tangy, sweet, or spicy finish according to your preference.

Equipment:

• Barbecue smoker
• Charcoal or wood chips (hickory, oak, or mesquite for best flavor)
• Meat thermometer
• Aluminum foil or butcher paper
• Basting brush

Instructions:

1. Prep the Meat:
   • Mix the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using) in a bowl to create your rub.
   • Apply the rub evenly over the entire surface of the beef chuck roast, pressing gently to adhere.
2. Prepare the Smoker:
   • Preheat your smoker to 225°F (107°C). If using a charcoal smoker, maintain a consistent temperature by managing the air vents.
   • Soak your choice of wood chips in water for about 30 minutes before smoking; this helps produce more smoke and enhances the flavor.
3. Smoke the Beef:
   • Place the beef chuck directly on the grill grates in the smoker.
   • Close the lid and smoke until the internal temperature reaches about 165°F (74°C), typically taking about 5-6 hours. Use the meat thermometer to check.
4. Mop the Meat:
   • While the meat smokes, mix the apple cider vinegar with beer, apple juice, or beef broth in a bowl.
   • Every hour, open the smoker and mop the beef with this mixture to keep it moist.
5. Wrap the Beef:
   • Once the internal temperature reaches 165°F (74°C), wrap the beef chuck in aluminum foil or butcher paper to prevent it from drying out.
   • Continue cooking in the smoker until the internal temperature reaches around 200°F (93°C), which is ideal for pulling or shredding, about 2-3 more hours.
6. Rest the Beef:
   • Remove the beef from the smoker and let it rest for at least 30 minutes while still wrapped. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
7. Shred the Beef:
   • Unwrap the beef chuck and transfer it to a large bowl or cutting board. Use two forks or your hands (if it’s cool enough) to shred the meat into pieces.
8. Serve:
   • Serve the pulled beef on its own or with your favorite barbecue sauce. It’s perfect for sandwiches, tacos, or as a main dish alongside your favorite sides.

Enjoy the rich, smoky flavors of your barbecue-smoked pulled beef, a dish that’s sure to be a hit whether it’s for a casual family dinner or a special gathering.