Description

Smoked Pulled beef is a succulent dish that brings the heart of barbecue right to your table. This recipe is perfect for gatherings, family dinners, or game days, featuring tender, juicy beef infused with rich flavors from an overnight brine and a homemade rub. The low-and-slow cooking method ensures each bite is melt-in-your-mouth delicious. Enjoy this versatile dish in sandwiches, tacos, or on its own, making it a crowd-pleaser that’s easy to prepare and ideal for meal prep.

Ingredients

Scale

32 ounces water
6 ounces salt
1 ounce sugar
¼ cup coarse ground black pepper
¼ cup salt
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 pound bone-in beef butt or shoulder
2 tablespoons olive oil
½ cup apple juice

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Instructions

Prepare the brine by mixing water, salt, and sugar in a large bowl until dissolved. Submerge the beef and refrigerate overnight.
For the rub, mix black pepper, salt, paprika, garlic, and onion in another bowl. After removing the beef from the brine and patting it dry, coat it with olive oil and rub generously with the spice mixture.
Preheat your smoker to about 225°F (107°C). Smoke the beef for approximately 10–12 hours until it reaches an internal temperature of about 195°F (91°C).
Once cooked through, allow the meat to rest for at least 30 minutes before shredding with forks.

Nutrition

Serving Size: 1 serving
Calories: 281
Sugar: 0g
Sodium: 1250mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: <1g
Protein: 33g
Cholesterol: 95mg