Smoked Pit Beef

Smoked Pit Beef

Smoked Pit Beef

Smoked beef sandwiches!? Fuck yeah, smoked beef sandwiches. They are extremely easy to make as long as you have time and patience. This is better than any smoked beef you can get from a restaurant or smokehouse for a fraction of the price. I’ve seen smoked beef go for as much as $25-$30 per lb, when the chuck roast I purchased was only $3.99lb.
Once brined, the chuck will take 2 hours per lb to smoke in order for the meat to shred; exactly like a pork shoulder. To achieve this, use a probe thermometer to monitor the internal temperature. You will want the temp to get to 205-210 degrees. Once finished, let the chuck rest for at least 20 minutes. The beef is great on a sandwich or even used as taco meat.
Prep Time10 minutes
Cook Time6 hours
Brining Time1 day
Course: Main Course
Keyword: Beef, electric smoker, main course
Author: Alex Gorgos

Equipment

  • Electric Smoker
  • Probe Thermometer

Ingredients

  • 3-4 lb chuck roast
  • black pepper
  • paprika

Brine

  • 1/2 gallon water
  • 1/2 cup sea salt
  • 1/2 cup sugar
  • 6 garlic cloves minced
  • 6 shallots sliced
  • 2 tsp black peppercorns
  • 3 bay leaves

Wood Chips

  • mesquite wood chips

Instructions

  • Mix together the brining ingredients.
    Smokers, main course, beef
  • Place the chuck in a gallon sized storage bag with the brine. Brine the chuck for 1 day.
    Smokers, main course, beef
  • Pat the chuck dry. Season all sides with black pepper and paprika. Let rest at room temperature for an hour before smoking.
    Smokers, main course, beef
  • Preheat your smoker to 250 degrees. Place the chuck in the smoker.
    Smokers, main course, beef
  • The chuck will take about 2 hours per lb. Monitor the temp with a probe thermometer. In order for the beef to shred, you will need to reach an internal temp of 205-210 degrees.
    Smokers, main course, beef
  • Once finished smoking, pull from the smoker and let rest for 20 minutes.
    Smokers, main course, beef
  • Slice or shred the beef.
    Smokers, main course, beef
Smokers, main course, beef