Texas BBQ Smoked Pulled Chuck Roast

This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc and Choline

Texas BBQ Smoked Pulled Chuck Roast

 Photos courtesy of Beef Loving Texans (Texas Beef Council)

10 Ingredients

makes 6 servings

6 hours and 5 minutes

Nutrition information per serving:  300 Calories; 97.2 Calories from fat; 10.8 g Total Fat (4.1 g Saturated Fat; 4.6 g Monounsaturated Fat); 136 mg Cholesterol; 437.6 mg Sodium; 3.2 g Total Carbohydrate; 0.5 g Dietary Fiber; 45.3 g Protein; 4.1 mg Iron; 426.1 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 11.8 mg Niacin (NE); 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 10.6 mg Zinc; 44.8 mcg Selenium; 172.6 mg Choline.

Ingredients:

  • 3 lbs. Chuck Roast

  • 2 Tbsp. Hardcore Carnivore Black seasoning or favorite beef seasoning
  • 1 Tbsp. coarse ground black pepper
  • ? white onion, roughly chopped
  • 3 cloves garlic
  • 2 cups beef broth
  • 2 cups brewed coffee

Optional Ingredients:

  • Buns

  • Pickles
  • BBQ Sauce

Suggestions:

You can substitute the coffee for other liquids such as soy sauce, cola, beef stock or use an additional 2 cups of beef broth.

Preparation:

1. Preheat a smoker to 275°F using manufacturer’s instructions.

2. Coat the Chuck Roast in seasoning and pepper on both sides and edges. Place into the heated smoker and cook for 3 hours.

3. Place the onion, garlic cloves, beef broth, and coffee into a foil pan. Add the Chuck Roast, then cover the pan with foil and return to the smoker. Cook for 3 more hours until the meat is fork tender and easily pulled apart.

4. Lift the Chuck Roast onto a cutting board, then shred using two forks. Add a few spoonfuls of the pan juice onto the shredded meat to keep it moist. 

5. To make sandwiches, toss the meat in BBQ sauce, then stack high onto a bun with pickles.

Recipe courtesy of: Jess Pryles, Hardcore Carnivore, JessPryles.com

 

Source: www.beeflovingtexans.com

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