Pulled beef is a versatile component that you can enjoy in a variety of dishes. It can result in the most delicious tacos, sandwiches, pasta, and pies you’ve ever tried. Applying a coffee rub to season the steak can boost the taste even better.
To cook smoked pulled beef with a coffee rub, you need to follow these steps:
- Step 1: Prepare the coffee rub
- Step 2: Season the beef
- Step 3: Set up the smoker
- Step 4: Smoke the beef
- Step 5: Serve your dish
Now, let’s discover the necessary ingredients and dig in the step-by-step instructions for this wonderful dish!
What Do You Need To Make Smoked Pulled Beef With a Coffee Rub?
Some items for making smoked pulled beef with a coffee rub are:
- A smoker
- Rub shaker
- Lump charcoal
The coffee rub is what makes your dish special. Seasonings depend on your preference. Here are some recommended ingredients to mix coffee rub for 2 pounds of steak:
- 1/4 cup of ground coffee
- One teaspoon of brown sugar
- Two teaspoons of cayenne pepper, garlic powder, paprika, and onion powder
- One teaspoon of ground cumin
- One teaspoon of kosher salt
Add extra heat if you think this recipe isn’t spicy enough for you. Otherwise, if it’s a little too spicy, turn down the heat.
How To Make Smoked Pulled Beef With a Coffee Rub?
After preparing all the necessary items and ingredients, it’s cooking time. Let’s follow the instructions below:
Step 1: Prepare the coffee rub
To make it simpler to rub, combine all ingredients and thoroughly mix them before putting them in the rub shaker.
You can keep any remaining rub fresher by storing it in a sealed container or ziplock bag in the refrigerator. It can stay for six months there.
Step 2: Season the beef
When it comes to selecting the cut of beef for making pulled beef, you have many options.
Then, apply the coffee rub from about 12 inches above the steak. This step ensures that you cover the spices evenly and do not stick together.
While you prepare the smoker, you may leave the seasoned steak out of the refrigerator.
Step 3: Set up the smoker
If you are inexperienced, you should choose to start on the propane smokers. They will be simpler and more convenient for you.
Also if you use a charcoal smoker: Fill the chimney starter halfway with lump charcoal and fire it. Then, using unlit charcoal, set it in a hole made in the coal circle.
Set some pecan and cherry wood pieces around the burning charcoal. The charcoal will heat up and burn properly without releasing a dense smoke that would give your steak a harsh flavor.
A deflector plate can help avoid unwanted radiant heat from touching the bottom of your meat. You may wrap your pan with aluminum foil if you don’t have the deflector plate.
Step 4: Smoke the beef
Put the beef in the center of the grilling grate and place an inner meat probe after the smoker has reached 250°F.
Allow the smoke to escape for four hours or until it hits a temp of 160°F inside.
Cover the beef in foil with half a cup of heated beef stock until it’s penetrating butter. This process will take a few hours more. The interior temperature should be between 200 and 210°F.
Peel the foil and allow the steam to escape. Then, wrap the meat in an old towel and place it in a refrigerator for two hours.
Please put all of the liquid and the meat on a tray and break it down after two hours.
The smoking process is not really simple. You can watch this video for a visual explanation.
Step 5: Serve your dish
There are several ways to serve the steak. Sandwiches, pasta, pies, and tacos are the most favorite options.Continue reading