Pulled Beef

Ingredients

2 kg piece of beef chuck
Rum & Que Intensify Rub
Blackout Rub
Beef Stock

1. Trim the beef to ensure the most flavour is absorbed- from the rubs.
2. Rub the beef with Rum & Que Intensify Rub and then Blackout Rub.
3. Let sit for around 20 minutes.
4. Transfer to the Charmate Grady Offset Smoker & BBQ.
5. Cook at 176 degrees Celsius (350 degrees Fahrenheit) for 1-2 hours.
6. Spritz meat with oil and let cook whilst preparing for the wrap.
7. To prepare for the wrap put water, beef stock and some Rum & Que Intensify Rub into a drip tray.
8. When the bark is completely set on the outside of the beef, place it in the tray and cover tightly with aluminum foil, place back in to cook.
9. Let cook for another 4-5 hours and then remove.
10. Ensure meat is soft and of a temperature of around 209 degrees, remove wrap slightly to let heat and steam out for 5-10 minutes.
11. Remove wrap and cover beef with a beach towel for 30-40 minutes.
12. Take beef out, slice and then pull apart in the tray and enjoy!