Slow-smoked pulled beef

What you'll need

• 3 kg good quality beef chuck or brisket

• 2 tbsp olive oil

• 100 ml apple cider vinegar

• 4 tbsp Rapadura sugar or dark brown sugar

• 2 tsp Dijon mustard

• 2 tbsp of the pulled beef rub (see below)

  
  

Pulled beef dry rub

• 1 part fine table salt (at least 2 tbsp; measure the rest from here)

• 1 part paprika powder

• ½ part curry powder

• 1/8 part ground black pepper

• 1/8 part garlic powder

• ¼ part onion powder

  
  

How to cook

1. Prep the beef Trim any large pieces of fat from the beef chuck or brisket. Mix all the ingredients for the dry rub. Rub some olive oil over the meat, then sprinkle it evenly with the dry rub (about 2 tbsp, but make sure all sides are coated).

2. Start smoking Preheat your smoker to 190°C. Place the beef in the smoker for 1.5 hours. This high temperature helps develop a nice crust and shortens cooking time.

3. Prepare the brew In a small pot, combine apple cider vinegar, sugar, mustard, and 2 tbsp of the rub. Bring to a boil to dissolve everything.

4. Wrap the beef After 1.5 hours, remove the beef from the smoker (it should have a nice dark colour). Wrap it in a double layer of aluminium foil with the apple cider brew.

5. Continue cooking Return the wrapped beef to the smoker and cook until the core temperature reaches 98°C (this can take 1–2 more hours depending on your cut and smoker).

6. Pull the beef Once cooked, unwrap immediately and shred/pull the beef with forks.
   

Serving Suggestions

• Serve in buns as Pulled Beef Burgers

• Or create a hearty winter dish by serving over cooked grains like rice or freeka, with roasted vegetables

• Pair with a dark, punchy beer for the perfect wash-down
  

Tip: For the juiciest results, choose a well-marbled beef chuck or brisket. Brisket will take slightly longer but gives incredible flavour.