Sweet & Spicy Pulled Szechuan Beef

Add some flavor to your beef chuck roast with this great recipe! Szechuan peppercorns combine with spices to create this spicy and sweet seasoning. The chuck roast is smoked on your pellet grill using Cookinpellets.com Longhorn Blend Pellets. Serve over rice with veggies or use to create a delicious sandwich! Smoke On!

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Sweet & Spicy Pulled Szechuan Beef

Course

Entree

Cuisine

Meat

Servings

Ingredients

• Cookinpellets Longhorn Blend
• 2.5-3 pound Beef Chuck Roast
• Ground Szechuan Peppercorn
• Reduced Sodium Soy Sauce
• cornstarch
• Dry Sherry Wine
• Sambal Oelek
• Sesame Oil
• Garlic Powder
• Ground Ginger Powder
• Oyster Sauce
• Water
• Brown Sugar
• Red Pepper Flakes
• Chinese 5 Spice
• Red Bell Pepper
• Yellow Onion
• Beef Stock

Course Entree Cuisine Meat Servings Ingredients Cookinpellets Longhorn Blend 2.5-3 pound Beef Chuck Roast Ground Szechuan Peppercorn Reduced Sodium Soy Sauce cornstarch Dry Sherry Wine Sambal Oelek Sesame Oil Garlic Powder Ground Ginger Powder Oyster Sauce Water Brown Sugar Red Pepper Flakes Chinese 5 Spice Red Bell Pepper Yellow Onion Beef Stock

Instructions

Pre Cook

1. Tenderize chuck roast with jacquard
2. Prepare marinade
3. Season with ground szechuan peppercorn
4. Place roast into large Ziploc bag
5. Place the following ingredients into bag 4 tbsp reduced sodium soy sauce, 2 tbsp dry sherry wine, 2 tsp Sambal Oelek, 2 tsp sesame oil, 1 tsp garlic powder, 1 tsp ground ginger powder
6. Seal bag and work ingredients into meat. Marinate for 24 hrs
7. Prepare szechuan sauce 6 tbsp oyster sauce, 4 tbsp reduced sodium soy sauce, 6 tbsp water, 4 tbsp brown sugar, 2 tbsp dry sherry wine, 3 tbsp Sambal Oelek, 2 tsp sesame oil, 2 tsp cornstarch, 2 tsp ground szechuan peppercorn, 1 tsp red pepper flakes, 1 tsp Chinese 5 spice, Beef stock
8. Place sauce in fridge
9. Slice up bell pepper and onions into strips
10. Fill the hopper of your pellet grill with Cookinpellets.com Longhorn Blend Pellets

Cook

1. Set smoker to 250°
2. Place roast into a foil pan and place onto the smoker

   
3. Smoke until 165° internal
4. Place onions and bell peppers into the pan with the roast
5. Pour beef stock in the pan for braising liquid

   
6. Spoon more Sambal Oelek onto the roast and work into the meat
7. Continue to cook until it hits 203° internally

Post Cook

1. Let the meat rest for 1 hr
2. Warm the sauce up in a sauce pan
3. Shed the beef
4. Pour the sauce over meat and mix well
5. Enjoy! Smoke On!

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