Pulled Beef

Pulled Pork is something we're all familiar with, and you've probably had pulled chicken as well. But have you ever tried making pulled beef on the BBQ? No? You should! I personally find it tastier than pulled pork, and just like with pulled pork, you can serve pulled beef in various ways. In winter, for example, you can serve pulled beef with mashed potatoes, or you can use it as a topping on a burger. Delicious!

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Prep Time: 30 minutes
Cook Time: 8 hours
Marinating: 12 hours
Total Time: 20 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: bbq pulled beef, pulled beef
Servings: 8 people
Calories: 507kcal


  • 2 kilograms Beef Chuck Roast
  • 8 tablespoons Beef Dry Rub
  • 12 tablespoons BBQ Sauce

Overige Benodigdheden:

  • BBQ with Lid
  • Meat Thermometer
  • Aluminum Foil
  • Basting Brush
  • Smoking Wood (Hickory, Cherry, Oak)


  • The preparation of pulled beef starts a day before with marinating the meat in the rub. Remove the beef chuck roast from its packaging and pat it dry with paper towels. Then, coat the meat with the dry rub, ensuring it's evenly covered. Wrap the meat in plastic wrap or place it in a ziplock bag and refrigerate it overnight.
  • On the day you're preparing the pulled beef, you'll need about 6 to 8 hours for cooking. So, start early, as it's better to be a few hours ahead. The meat will stay warm for a long time after 8 hours on the BBQ.
  • First, take the meat out of the refrigerator to come to room temperature. Then, fire up the BBQ for indirect heat at a temperature of about 110 degrees Celsius (230 degrees Fahrenheit).
  • Once the BBQ reaches the desired temperature, add your smoking wood and place the beef chuck roast on the BBQ grate. If you have a meat thermometer with a probe, insert it into the meat now to monitor the internal temperature continuously.
  • Close the BBQ lid. First, cook the meat until it reaches an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit).
  • Once the internal temperature reaches 60 degrees Celsius, take half of the BBQ sauce and your basting brush. Brush the meat with the BBQ sauce and close the BBQ lid again. Cook the meat for another hour.
  • After an hour, briefly remove the beef chuck roast from the BBQ and wrap it in aluminum foil. Then, place the meat back on the BBQ and cook it slowly until it reaches an internal temperature of 93 degrees Celsius (200 degrees Fahrenheit).
  • Once the internal temperature reaches 93 degrees Celsius, remove the meat from the BBQ and carefully unwrap it. Collect the juices in the foil in a bowl, then rewrap the beef chuck roast in aluminum foil. Let the meat rest for an hour.
  • After resting, carefully unwrap the beef chuck roast and place it in a large bowl. Pull it apart using your hands, two forks, or meat claws to make pulled beef.
  • Mix in some of the collected juices and the reserved BBQ sauce to make it moist. Pulled beef is delicious on its own but can also be served on a bun, in a small wrap, or even on nachos. Enjoy your meal!


Calories: 507kcal | Carbohydrates: 13g | Protein: 49g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 474mg | Potassium: 918mg | Fiber: 1g | Sugar: 9g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 7mg

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