bbq beef

Get your protein fix with this tasty marinated beef recipe that's known as bulgogi in Korea.

Korean barbecue beef

(1/4 cup) sesame seeds, toasted

garlic cloves, crushed

tbsp salt-reduced soy sauce

tsp sesame oil

milliliters (1/4 cup) sushi seasoning

beef rump

(1/4 cup) mayonnaise

iceberg lettuce, finely shredded

red cabbage, cored, finely shredded

radishes, trimmed, thinly sliced

carrot, peeled,

Olive oil spray

brown onions,

Sesame seeds, extra, toasted, to serve

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef.

Smoked, Pulled Chuck Roast

chuck roast (3-4 lb)

tbsp kosher salt

tbsp black pepper

garlic powder

tsp chile powder (chipotle,

beef broth

onion, sliced thin

Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.

When you&#8217;re ready, preheat your smoker to 250°F. 

Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.

The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it&#8217;s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.

You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.

Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.

I followed this recipe step by step with an angus chuck  roast and I could not shred it. I had to cut it like a brisket and it tasted exactly like a brisket. It was amazing but I was trying to make shredded beef and that won’t happen. But def delicious, I am gonna use his recipe to make “brisket” for parties and save money on the meat haha.

We make this all the time now, thank you! Two at a time will last our family through the week. Lots of tacos.

Learn exactly how to smoke beef brisket on a Pit Boss pellet grill following our detailed instructions and recipe below!This is a great BBQ dish to feed a crowd, and especially easy to do on a Pit Boss!

Pit Boss Smoked Beef Brisket

Whole Packer Beef Brisket (10-14 lbs)

Cooking Oil

½ cup smoked paprika

Black pepper

Garlic Powder

Onion powder

Cayenne powder

½ Can Beef Broth

Worcestershire Sauce

Tbsp Brown Sugar

Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.

Score the fat cap to allow more fat to render out and the rub to penetrate.

Prepare the Brisket

Mix the Marinade Injection ingredients well until the sugar dissolves.

Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.

Inject the Brisket

Apply a thin layer of cooking oil to the entire exterior of the brisket.

Mix the rub ingredients well and apply generously to the entire exterior.

Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.

Apply the Rub

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Remove the plastic wrap and place the brisket on the Pit Boss with the thicker end pointing to the right.

Place an internal temperature probe if you have one into the center of the brisket.

Close the lid, cook the brisket until it reaches about 150-160°F internally.

Smoke the Brisket on the Pit Boss

At this point you can leave the brisket on the Pit Boss to continue cooking or remove it and wrap it in foil to speed up the cooking time.

Carefully remove the brisket and place on a large sheet of aluminum foil.

Wrap the brisket in opposing directions with three layers of foil, tightly.

Replace the temperature probe and place back on the Pit Boss.

Optional Texas Crutch

When the internal temperature of the brisket has reached 200°F, remove from the Pit Boss and keep wrapped.

Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.

After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.

Save extra brisket unsliced and tightly wrapped to maintain moisture.

Remove, Rest, and Slice the Brisket

Budget-friendly chuck roast gets fall-apart-tender thanks to high pressure cooking in this Instant Pot Shredded Beef in a delicious barbecue sauce. Serve with your favorite toppings and watch it disappear!

Instant Pot Shredded Beef

avocado oil or olive oil

yellow onion, thinly sliced

½ pounds boneless beef chuck

water or beef broth

tomato paste

Dijon mustard

apple cider vinegar

smoked paprika

chili powder

salt

black pepper

coleslaw mix

mayo

honey (optional – omit for no sugar added)

salt & pepper

Select the ‘Saute’ function on the Instant Pot. When the pot is hot, add the oil. When the oil starts to shimmer, add the onion and cook until the onion starts to soften, stirring frequently, about 2-3 minutes. 

Press ‘Cancel’ and add the beef pieces; stir. 

Add the water or broth, tomato paste, mustard, vinegar, garlic powder, paprika, chili powder, salt, and black pepper. Stir well to combine. 

Lock the lid into place and cook at high pressure for 40 minutes. Note: It will take some time for the Instant Pot to build up pressure before the 40-minute timer starts. When the cooking time is up, allow for 5 minutes of natural pressure release before flipping the vent valve to ‘venting’ to release any residual pressure. 

Using two forks, shred the beef directly in the pot (or transfer the beef a plate if that’s easier, then return the beef to the pot after shedding). Stir to combine the shredded beef with the sauce. Serve as desired. 

Tastes incredible!  Comes together in a flash and is so versatile. We used ours with the cole slaw over a baked sweet potato. Came out wonderfully.  Real Food Diatitians is our go to site!

SO delicious!! And so easy. 
My boyfriend and I made this for dinner and absolutely loved it

https://content.jwplatform.com/videos/1iKECtfS.mp4

These Instant Pot Shredded BBQ Beef Sliders are a super simple crowd-pleaser that are just as home on a weeknight as they are for a game day tailgate party. 

Instant Pot Shredded Beef (BBQ Beef Sliders)

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

Black Pepper

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!

Perfect Smoked Brisket

Brisket

(Coarse

Pepper (Fresh Cracked)

Tablespoons Dark Brown Sugar

Tablespoons Smoked Paprika

Tablespoons Granulated Garlic

Cup Apple Cider ((or Apple Juice))

Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes

Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4&quot; thickness. In a mixing bowl mix the rub. Spread over the brisket.

Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours

On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).

Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.

A delcious Sunday roast recipe! This will ensure your beef comes out juicy and tender

Girello Roast

Beef Girello Roast

Salt and pepper to season

Preheat oven to 160ºC. Brush the beef roast lightly with oil and sear it on all sides over moderately high heat until evenly browned. Season with salt and pepper.

Place the beef on a rack in the roasting dish.

Roast for 40-50 minutes for rare, 50-60 minutes for medium, and 60-70 minutes for well done.

For an accurate reading, use a meat thermometer.

Remove the beef roast from the oven, cover loosely with foil and allow it to rest for 10-15 minutes. Slice the beef thinly to serve.

This recipe for girello was delicious!!! I am going to try your mac and cheese with it next time!

Top 7 bbq beef recipes from across the web

The most viewed bbq beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean barbecue beef

Smoked, Pulled Chuck Roast

Pit Boss Smoked Beef Brisket

Instant Pot Shredded Beef

Smoked Eye of Round Roast Beef

Perfect Smoked Brisket

Girello Roast

Top 7 bbq beef recipes from across the web

The most viewed bbq beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean barbecue beef

Smoked, Pulled Chuck Roast

Pit Boss Smoked Beef Brisket

Instant Pot Shredded Beef

Smoked Eye of Round Roast Beef

Perfect Smoked Brisket

Girello Roast

The most viewed bbq beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine