Pulled beef recipe — low & slow BBQ with dry rub
Deel
Pulled beef is the beef variant of pulled pork — tender, shredded meat with a deep smoky flavor and a crispy bark. With a dry rub and low & slow technique, it delivers spectacular results that will amaze everyone.
→ Beef on the BBQ — brisket, beef short ribs & more | Pulled beef — complete recipe
Which cut of meat do you use?
Use chuck roast — a fatty, well-marbled cut that is perfect for low & slow cooking. The fat melts during cooking, making the meat incredibly juicy. Brisket can also be used, but chuck roast is cheaper and just as delicious for pulled beef.
Which rub?
- Tex-Mex — cumin and smoked paprika, the perfect match for beef. More about Tex-Mex rub
- Memphis — sweet-smoky and classic. More about Memphis rub
- Korean — for an Asian twist. More about Korean rub
→ Which BBQ rub pairs with which meat?
Step by step
- Generously coat the chuck roast with olive oil and rub. Let rest overnight in the refrigerator.
- Set the BBQ to indirect heat, 110°C
- Cook for 6–8 hours until core temperature reaches 90–95°C
- Wrap in butcher paper after the stall (approx. 70°C) for faster cooking
- Rest for 1 hour in a cooler box
- Shred the meat with two forks or your hands
→ What is the BBQ stall? | Bark & smoke ring | BBQ temperatures & cooking times
Serving
In a brioche bun with coleslaw, on a plate with BBQ sauce, or in tacos. Delicious with homemade BBQ sauce or chimichurri.