Season each roast with barbecue booster and barbecue dry rub; allow roasts to come to room temperature. Prepare a smoker according to manufacturer's directions; preheat to 225 to 250 degrees.
Recipe
Main Dish
Smoked Pulled Beef
Primary Media
Author
Hy-Vee Chefs, Culinary Champs
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Description
Croix Valley seasonings were made for Hy-Vee Choice Reserve chuck roast—and this recipe uses both!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (2-lbs. each) Hy-Vee Choice Reserve chuck roast | ||
| 2 tbsp. Croix Valley garlic barbecue booster | ||
| 2 tbsp. Croix Valley Memphis BBQ dry rub | ||
| 1 (32-oz.) container Hy-Vee beef stock, plus additional for spritzing | ||
| 1 medium yellow onion, sliced | ||
| 1 green pepper, seeded and sliced |
Things To Grab
- Smoker or charcoal or gas grill
- Meat thermometer
- Food-safe spray bottle
- Large tin pan
- Aluminum foil
Directions
Fill a food-safe spray bottle with beef stock. Spray beef with beef stock after 45 minutes of cooking. Continue cooking for 2 hours; flip roasts and continue cooking for an additional 1 hour, or until beef reaches 150 degrees. Remove roasts from smoker and place in a large tin pan.
Add 1 bottle of beef stock and cut onions and/or green pepper to tin pan. Cover with foil and place pan into smoker. Continue smoking at 225 to 250 degrees for 2 hours, or until beef reaches 200 degrees. Remove pan from smoker.
Open the aluminum foil and carefully let the steam out. Tent beef with foil and allow beef to rest for 45 minutes.
Shred beef; discard fat. Toss beef with cooked onions and peppers. Toss with juices, if desired.
Recipe Source:
Al G.