Slow-Cooked Pulled Beef | Ultimate Comfort Food
We take Black Angus chuck roast to the next level with a slow-smoked and braised pulled beef recipe that’s bursting with flavor and ridiculously tender. We start with a bold spice rub made from salt, garlic powder, cumin, paprika, and black pepper, then smoke the beef low and slow for 3 hours on a pellet smoker loaded with hickory pellets.
Equipment
- Smoker (or oven + liquid smoke for alternative)
- Dutch Oven
- Blender
- Butcher’s twine (optional, if trimming fat)
Ingredients
For the Beef & Rub
- 3.5 kg 8 lbs beef chuck (Black Angus preferred)
- Spice Rub 2% salt ratio, adjust to taste
- 50 g salt adjustable
- 16 g garlic powder 0.5% of meat weight
- 8 g cumin 0.25%
- 8 g paprika mix smoked/sweet, 0.25%
- Freshly ground black pepper to taste
For the Chili Paste
- 4–5 dried chilies mix of guajillo, pasilla, chipotle, mulato
- Note: Chipotle adds smokiness; adjust heat with fewer seeds or spicier chilies if desired.
- 500 ml beef stock homemade preferred
- Optional 1 tbsp achiote paste for color/flavor
- 1 bottle 330ml beer (lager or ale)
Instructions
Prep the Beef
- Trim (Optional) Leave hard fat intact for moisture; remove after cooking if desired.
- Rub Mix salt, garlic powder, cumin, paprika, and pepper. Coat beef liberally, rolling to adhere. Let sit 15–20 mins to sweat.
Smoke the Beef
- Smoker Setup Preheat to 130°C (270°F) with hickory pellets (or preferred wood).
- Smoke Place beef on grill (fat-side up if trimmed). Smoke for 3 hours until bark forms (internal temp not critical yet).
Make Chili Paste
- Prep Chilies Remove seeds/stems from dried chilies. Rip into pieces.
- Steep Simmer chilies in beef stock 15–20 mins until soft. Blend into smooth paste. Optional: Add achiote paste for depth.
Braise in Dutch Oven
- Layer Transfer smoked beef to Dutch oven. Pour chili paste and beer around (not submerging).
- Braise Cover and cook at 150°C (300°F) for 3+ hours until beef shreds easily (target ~95°C/203°F internal).
- No smoker? Skip smoking; add 1 tsp liquid smoke to braising liquid.
Shred & Serve
- Rest Cool slightly, then shred (discard connective tissue/fat chunks).
- Serve Mix with braising liquid for juiciness. Brighten with lime juice if desired.
- Use Sandwiches, tacos, or as-is.
Video
Notes
Fat Handling Render fat during braising; remove after shredding.
Spice Control Adjust chili heat by seed removal or adding hotter varieties.
Alternative Method Oven-only? Sear beef first, then braise with liquid smoke.
Spice Control Adjust chili heat by seed removal or adding hotter varieties.
Alternative Method Oven-only? Sear beef first, then braise with liquid smoke.