Pulled Beef injected with Beer Butter

by • oktober 2, 2014 • Beef, Low & Slow, Meat, Pulled, SmokeComments (0)2778


I prefer Pulled Beef to pork. Here done of Chuck roll, injected with Pilzen butter (or your ordinary beer of choice)

You need: 

  • 1 piece of fatty chuck or chuck roll  
  • Your favourite Beer  33 cl
  • Butter
  • Smoke chips/chunks (here Mesquite and Plumb) 

Rub: 

  • 3 tsp chilipowder
  • 2 tsp onionpowder 
  • 2 tsp ground chipotle
  • 1,5 tsp garlic powder
  • 2 tsp anchochilli powder
  • 1 dl paprika powder 
  • 0,5 dl smoked paprika powder
  • 0,5 dl unIodized salt
  • 0,5 dl brown sugar
  • 0,25 dl freshly ground black pepper 

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Instructions:

  • Mix all ingredients for the rub – save excess in a jar with closed lid 
  • Rub meat the day before You want to smoke it 
  • Cover with cling foil and place in fridge
  • Next morning, melt a good dollop of butter in a pan
  • Add the beer and some of the rub, mix thoroughly 
  • Lett cool but stir every now and then 
  • Prepare your grill or smoker for a real Long ride… aim at an even 100 Degr C
  • Inject meat with beerbuttermixture, try to inject in a crisscrosspattern across the steak 
  • Now throw on chunks/chips and then place meat on grid 
  • Make sure You get plenty of smoke the first 3 hours
  • Inner temperature of chuck should rise to 95 degr C.
  • ETA ? Calculate at least 8-14 hrs – depending on size of cut. 
  • Serve with sides of your choice

Mind you, beef is a wee bit more sensitive to temperature than a pork butt – so for best result – it is essential to keep an even temp in your smoker. 

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