Low-and-slow BBQ pulled beef

The cook, step by step.

1. 1

   Step 1

   Done

   Trim the Chuck roast. We start with this recipe 1 day before the meat on the BBQ has to trim and season. This way we can make sure that the herbs are pulled into the meat for about 24 hours, this ultimately ensures a much better taste experience. Don't you have 24 hours? Then make sure you apply the rubs/spices at least 8 hours in advance. When you trim, make sure to cut away all the coarse and large pieces of fat. A little bit of fat here and there is not so bad and knows that there is also a lot of fat in the meat itself. So it's not a big deal if you cut away a little more on the surface. The rub also attracts better in the meat on the places where there is no fat. Dep the chuck roast after trimming as well dry and then start applying the rub. This may be generous as much of this flavor is lost during preparation. Then put the chuck roast back in the fridge and cover it with fresh or aluminum foil.

2. 2

   Step 2

   Done

   Low & Slow BBQ Phase 1. Then on the day of preparation you remove the chuck roast 2 hours before preparation from the fridge so that it can come to room temperature. This is very important because you want to heat the meat indirectly from the core. If the core in the refrigerator is at freezing point you can guess how long this will take to get ready. Then we place the meat indirectly on the BBQ and go for a BBQ temperature of 110 degrees. We then set the core thermometer to 63 degrees and wait quietly until this temperature is reached. This took about 7 hours for our chuck roast of 3.8kg. See photos below.

   Internal temperature: 63°C
3. 3

   Step 3

   Done

   Low & Slow phase 2 At the moment that the chuck roast has reached an internal temperature of 63 degrees and the herbal crust has become nicely hard we arrive at packing. We're packing the chuck roast with butcher's paper. We prefer this paper as it maintains the bark better than with aluminium foil. Then we set the core thermometer to 93 degrees Celsius and put it back into the heart of the meat as shown in the picture below. It took us all about 15 hours before this temperature was reached so really take the time.

   Internal temperature: 63°C
4. 4

   Step 4

   Done

   Let rest and make pulled beef Then when the internal temperature of 93 degrees is reached it is time to remove the meat from the BBQ and let it rest for about 30-45 minutes. This ensures that the moisture on the surface is given time to pull back into the flesh, and this ultimately improves the tenderness. After 45 minutes of rest, you can pick up the meat. Use here the which known meatclaws for or 2 forks from the drawer. We now add the BBQ sauce and mix it well through the pulled beef.

   Internal temperature: 93°C
5. 5

   Step 5

   Done

   Serve and enjoy! After you pull the pulled beef, serve it on the homemade coleslaw on a bagel as shown below! A BBQ session of about 16 hours was definitely worth it! Just being in the weather with the BBQ for so long is an experience in itself. Highly recommended! And enjoy it, you earned it!