Easy Pulled Beef(photos)

I figure with all the success of MD's easy pulled pork I'd subject myself to F&D scrutiny with easy pulled beef. I cant claim credit for the recipe, it belongs to Ray "Dr. BBQ" Lampe.

If you believe the only cut of beef suitable for BBQ is brisket then stop right here. If you don't believe in saucing your meats, then there's no reason to carry on here. If you want a simple beef recipe that's easy and full of flavor then keep reading.

You'll need..

A smoker (or a vintage crock pot and liquid smoke, just playing MD)
Aluminum half pan
Aluminum foil
A 4-5 lb USDA Choice boneless chuck roast
Barbeque Rub
1/2 cup of low sodium beef broth
1 yellow or Vidalia onion, halved and sliced thinly
1 cup of your favorite BBQ sauce

Prepare your pit at 225-235. I use an oak/mesquite mix but I'm sure other woods will work very well.





Season the roasts with rub and let rest for at least 15 mins at room temp.



Put the roasts on the cooker and cook for 3 hrs.



Pull the roast and place in an aluminum half pan. Pour the broth over the roast and then top the roast with the onions. Sprinkle a bit of rub over the onions and then cover the pan with foil.



Return the covered roast to the cooker for 3 more hours or until the roast is fork tender. Push the onion off the top of the roast and remove the roast and shred it with two forks. You'll have some fatty pieces and ligaments to discard. Add the BBQ sauce to the drippings and mix well. Add the meat back to the dripping/sauce/onion mixture and toss well. Cover with foil and place back on the cooker for one additional hour.



Final product, goes great on sandwiches, tacos, over noodles or even on a pizza.



Sorry, no obligatory on the fork pics...