Mesquite-smoked Bbq Beef Recipe
Make Mesquite-smoked Bbq Beef Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Mesquite Smoke and Braising Liquid
Barbecue Sauce (optional to serve)
To Serve
Method
Beef and Marinade
- 1
Trim and season
Pat the beef dry with paper towels. Trim excess hard fat but leave a thin fat cap for moisture. Combine kosher salt, coarse black pepper, garlic powder, onion powder, brown sugar, and smoked paprika in a small bowl. Rub the olive oil over the surface of the beef, then massage the dry rub mixture evenly over all sides. Place the beef in a shallow tray, cover, and refrigerate for at least 2 hours or up to overnight to let flavors penetrate.
- 2
Bring to room temperature
Remove the seasoned beef from the refrigerator 45–60 minutes before smoking to let it come closer to room temperature; this helps it cook evenly.
Mesquite Smoke and Braising Liquid
- 3
Prepare smoker or grill
If using a smoker, preheat to 225°F (107°C). If using a gas or charcoal grill, set up for indirect low heat and prepare a smoke box or foil packet with soaked mesquite chips. Ensure you have a drip pan positioned under the cooking area to catch juices and hold braising liquid.
- 4
Smoke the beef
Place the beef on the smoker or on the indirect side of the grill, fat side up. Add the mesquite wood chips to the smoker or heat them in the smoke box/foil packet. Smoke the beef at 225°F (107°C) until the internal temperature reaches about 160°F (71°C), about 3–4 hours depending on thickness. Maintain consistent temperature and add chips as needed to keep smoke steady but not overpowering — mesquite is strong, aim for intermittent bursts rather than continuous heavy smoke.
- 5
Make braising liquid
While the beef smokes, combine beef broth, apple juice, Worcestershire sauce (from the marinade ingredients), remaining apple cider vinegar, the halved onion, thyme sprigs, and bay leaves in the drip pan. This will catch drippings and create steam to keep the meat moist during the remainder of the cook.
- 6
Wrap and braise
When the beef reaches about 160°F (71°C), remove it from the smoker and place it onto a double layer of heavy-duty aluminum foil or into a shallow roasting pan. Pour the braising liquid into the foil packet or pan around (not over the top) of the meat to keep the rub intact. Tightly seal the foil to create a steam-tight parcel. Return the wrapped beef to the smoker or grill and continue cooking indirectly at 225°F (107°C) until the internal temperature reaches 200–205°F (93–96°C) and the meat is fork-tender, about 3–4 more hours (total cook time approx. 6–8 hours).
- 7
Rest the meat
Carefully remove the wrapped beef from the smoker and transfer to a cooler or warm oven. Let rest, still wrapped, for at least 45 minutes to 1 hour. Resting lets juices redistribute and makes the meat easier to shred.
- 8
Shred and finish
Unwrap the beef and reserve the braising liquid. Using two forks or meat claws, shred the beef into large, tender pieces. If desired, skim fat from the braising liquid and mix a few tablespoons with the shredded beef to moisten it and add flavor. Adjust seasoning with salt and pepper to taste.
Barbecue Sauce (optional to serve)
- 9
Make sauce
Combine ketchup, apple cider vinegar, molasses, yellow mustard, hot sauce, salt, and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened and flavors meld. Taste and adjust sweetness, acidity, or heat as desired. Keep warm until serving.
To Serve
- 10
Assemble sandwiches
Split buns and lightly toast if desired. Pile shredded mesquite-smoked beef onto the bottom halves of the buns. Spoon a little of the reserved braising liquid or the barbecue sauce over the beef for extra moisture and flavor. Top with pickles and coleslaw if using. Close sandwiches and serve immediately.
- 11
Store leftovers
Refrigerate cooled leftover shredded beef in an airtight container with a few tablespoons of the reserved braising liquid to keep it moist. It will keep 3–4 days in the fridge or up to 3 months in the freezer.