Pulled Beef – How to make it

Hey everyone here is a go to when it comes it doing pulled beef.

1. Lightly trim beef of any excess hard fat.
2. Apply your favourite rub, you don’t need to use a binder for your rubs, but if you wish to a slight dash of olive oil is fine rubbed onto beef, before rub application.
3. Set smoker/oven/bbq for temp of 250f /120c and cook beef until internal temp of roughly around 165f/76c, before you wrap meat.
4. This is where it gets good!, Grab  a tray that is good size fit to beef you are cooking, not too large, and add a cup of hot beefstock, enough to fill bottom of tray, and place your meat in, then wrap tray. This allows for good moisture in your meat for final process.
5. When meat reaches temp of 205f/96c is when you check for softness.
6. Get a toothpick and probe meat in multiple spots, if meat is soft with minimal resistance when probing, your meat is done 😊But if still little hard keep cooking until it’s probe tender.
7. When meat is done, let a little steam out of tray to stop the cooking process, just a few minutes, then wrap tray up, and place in an esky(this helps to keep meat warm during rest) or wrap tray in towel, for at least an hour.
8. Now you are ready to pull the beef into tasty shreds of goodness., pull the beef through all those tray juices that it’s been sitting in.

This will give you a beautiful juicy pulled beef for many family recipes, tacos,lasagne, loaded potatoes, the list goes on, and I will highlight some great pulled beef recipes for the fam to enjoy.

Cheers 👍