Woodfire Pulled Beef: Smoke, Simplicity, and Sweet Payoff!

If you're looking for a low-effort, high-reward barbecue recipe, Woodfire Pulled Beef is your next obsession.

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This isn’t your average chuck roast — we’re talking viewer-requested, cold-smoked, coffee-rubbed, slow-cooked beef magic.

This cook delivers tenderness, deep smoky flavor, and just enough backyard science to make it feel like a fun experiment, all thanks to the power of the Ninja Woodfire Pro XL. The best part? It’s as hands-off as it gets, giving you epic flavor with very little babysitting required.

Let’s kick things off with the experiment that made this recipe stand out. Normally, cold smoking runs for about an hour. But in true Dad Got This fashion, we pushed the envelope and doubled down — literally — with a two-hour cold smoke session. Why? Science... and maybe a little bit of a smoked rib flashback. That bold move created a super smoky environment using Smokin' Pecan Shell pellets, known for their ability to lay down that rich, flavorful haze without any bitter aftertaste. Was there a visible smoke ring? Maybe not. But the flavor? Oh, it was there, and then some.

What Makes This Woodfire Pulled Beef Special?

Let’s talk bark, because this Woodfire Pulled Beef doesn’t mess around. We slathered on honey mustard as a binder — not strictly necessary, but hey, Dad wanted to see if it helped develop a killer bark. And help it did. Then came the real flavor booster: Dad Rub 1.2. With brown sugar, coffee, and celery salt, it’s a custom creation still in testing but already showing serious potential. Applied with a heavy hand (don’t worry, it gets braised later), it created a sweet, savory crust that held its own through every stage of the cook.

But flavor isn’t the only highlight here. The process is ridiculously easy. Once it was seasoned and set on an elevated rack for optimal smoke penetration, it was time for the cold smoke to do its thing. No need for a fancy built-in thermometer either — a third-party wireless probe tracked both meat and cooker temps, showing that even cold smoke creeps up in heat. After two hours, the roast hit 93°F and was ready for the next phase.

Braise Mode: Elevating Your Woodfire Pulled Beef Game

Here’s where things went from smoky to succulent. Once the chuck hit 165°F, it was time to braise — and this was no delicate pour. We dropped that baby into a pan and doused it with beef stock until it was halfway swimming. Tightly covered and bumped up to 300°F, the roast slow-bathed in that savory pool until it reached a buttery 200°F internal. After nearly three and a half more hours, it was ready to rest. And yes, it earned that break.

Once rested, the meat practically begged to be shredded. Using high-temp cotton gloves (dad-style kitchen armor), it was pulled apart with ease. Tender? Absolutely. Smoky? Like it just rolled out of a woodsy sauna. A touch of extra seasoning and a splash of apple cider vinegar for brightness were all it needed to level up even further.

And if you’re wondering what to do with it — the possibilities are endless. Slap it on a bun for a monster sandwich. Roll it in a tortilla for epic tacos. Or just shovel it in by the forkful, no shame. This Woodfire Pulled Beef doesn’t just shine — it smolders.

Why You’ll Keep Coming Back to Woodfire Pulled Beef

This cook isn’t just about making great food — it’s about dialing in flavor, experimenting with techniques, and still ending up with something that’s absolutely foolproof. The cold smoke infusion added a layer of complexity you just can’t fake, and the low-and-slow braise made sure every bite of beef was melt-in-your-mouth good.

Best of all, it’s a “set it and forget it” kind of meal. Load up your Woodfire with pellets, season the meat, and let it roll. You’ll have seven and a half hours to ponder dad jokes, answer YouTube comments, or just enjoy the smell of slow-cooked victory wafting through your backyard.

Whether you’re new to smoking or just love a reliable chuck roast recipe with a twist, this one deserves a permanent spot in your cookout lineup. It’s proof that you don’t need a fancy offset smoker or a backyard full of tools — just the right technique, the right rub, and a trusty Woodfire.

So if you haven’t tried Woodfire Pulled Beef yet, what are you waiting for? You could be cold-smoking your way to barbecue glory. And if you already have the Woodfire Pro XL, this cook is practically begging to happen. Just don’t forget the apple cider vinegar at the end — trust me, that zing ties it all together like a well-worn apron.

Ingredient and Equipment Links:

Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN

Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd

Smokin Pecans Pellets:
https://amzn.to/3LiZx9i

Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2

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Woodfire Pulled Beef

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