Woodfire Pulled Beef: The Ultimate Guide to Smoky, Tender Perfection with Your Ninja Woodfire Grill

If you’re searching for a barbecue recipe that delivers maximum flavor with minimal effort, look no further than Woodfire Pulled Beef. This isn’t just another chuck roast recipe; it’s a culinary journey featuring viewer-requested techniques, a unique cold-smoke method, a coffee-infused rub, and a slow-braising process that results in melt-in-your-mouth beef magic. Get ready to elevate your backyard barbecue game with a dish that promises rich, deep smoky flavors and incredible tenderness, all made surprisingly simple with the versatile Ninja Woodfire Grill.

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Explore the journey to perfect Woodfire Pulled Beef:

Introduction to Woodfire Pulled Beef
The Cold Smoke Advantage: Unlocking Deep Flavor
Building the Perfect Bark: Binder and Signature Rub
Woodfire Pulled Beef Recipe
Braising for Unrivaled Tenderness
Mastering the Ninja Woodfire Grill for Pulled Beef
Shredding and Finishing: The Final Touches
Versatility on Your Plate: Serving Suggestions
Why This Woodfire Pulled Beef Will Be Your Go-To Recipe
Essential Equipment and Ingredient Links
Connect with Dad Got This! on YouTube

Introduction to Woodfire Pulled Beef

Pulled beef is a staple in the world of barbecue, celebrated for its incredible texture and ability to absorb robust flavors. It’s the kind of comfort food that brings people together, whether piled high on a bun or tucked into a taco. While many methods exist, our Woodfire Pulled Beef recipe takes a unique approach that maximizes both smoke flavor and tenderness, all while keeping the process remarkably hands-off. Utilizing the innovative Ninja Woodfire Pro XL, this recipe simplifies the complex art of smoking and braising, making it accessible to backyard enthusiasts and seasoned pitmasters alike.

The key to this recipe’s success lies in a multi-stage cooking process that starts with a prolonged cold smoke, followed by a gentle hot smoke, and finally, a moist braise. This sequence ensures maximum flavor penetration and a fall-apart tender finish. We’re not just cooking a piece of meat; we’re crafting an experience that showcases the best of wood-fired cooking.

The Cold Smoke Advantage: Unlocking Deep Flavor

One of the distinctive features of this Woodfire Pulled Beef recipe is the extended cold smoke phase. While traditional cold smoking typically lasts around an hour, we push the boundaries with a two-hour session using aromatic Smokin’ Pecan Shell pellets. This deliberate choice is rooted in a desire to infuse the chuck roast with an exceptionally deep, yet clean, smoky essence without imparting any bitterness. Cold smoking at lower temperatures allows the smoke to adhere to the meat’s surface more effectively, creating a rich flavor profile that permeates every fiber. Unlike hot smoking, where the meat cooks simultaneously, cold smoking is all about pure smoke absorption. While a prominent smoke ring might not be the primary indicator of success in cold smoking, the resulting flavor is undeniably profound and complex, laying a robust foundation for the subsequent cooking stages.

Building the Perfect Bark: Binder and Signature Rub

A truly exceptional pulled beef begins with a phenomenal bark – that dark, flavorful crust that forms on the exterior of the meat during smoking. To achieve this, we first apply a layer of honey mustard as a binder. While not strictly necessary for adherence, the honey mustard provides a subtle tang and helps the rub stick to the chuck roast, promoting an even and beautiful bark. Following the binder, a generous coating of “Dad Rub 1.2” is applied. This custom blend is a game-changer, featuring a thoughtful combination of brown sugar, coffee, and celery salt. The brown sugar caramelizes during the cook, adding sweetness and depth, while the coffee grounds contribute an earthy, robust bitterness that perfectly complements the rich beef and intensifies the smoke flavor. Celery salt adds a savory, umami note that rounds out the profile. Applying this rub heavily ensures a thick, flavorful crust that stands up to the long cooking process, transforming into a sweet, savory, and incredibly satisfying exterior.

Woodfire Pulled Beef Recipe

Woodfire Pulled Beef

This Woodfire Pulled Beef recipe features a chuck roast cold-smoked for two hours, then slow-braised until melt-in-your-mouth tender. It’s a low-effort, high-reward BBQ classic made easy with the Ninja Woodfire Grill.

Course: Main Course | Cuisine: American | Keyword: ninja woodfire

Prep Time: 10 minutes | Cook Time: 8 hours 20 minutes | Resting Time: 15 minutes

Calories: 2911 kcal | Author: Dad

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Equipment

Ninja Woodfire Pro XL Grill
Elevated wire rack for the Woodfire
Roasting pan (for braising)
Aluminum Foil (to cover during braise)
High-temp cotton gloves (for pulling meat)
Food Safe Gloves (To Go Over Cotton Gloves)
Spray Bottle

Ingredients

3.25 lb chuck roast
4 tablespoon Honey mustard (Used as binder)
¼ Cup Dad Rub 1.2 (See Note For Recipe)
Smokin’ Pecan Shell pellets
1 Cup 50/50 mix of apple cider vinegar and water (Used for spritzing)
4 Cups Beef stock (Enough to come halfway up the roast in a pan)
4 tablespoon Dad Rub 1.2 (For post-cook seasoning)
¼ Cup Apple cider vinegar (Added post-pull to enhance flavor)

Instructions

Prep the Roast

Coat chuck roast with honey mustard binder.
Apply Dad Rub 1.2 heavily on all sides.
Press rub into the meat and set aside.

Cold Smoke Phase

Fill pellet hopper with Smokin’ Pecan Shell pellets.
Place roast on elevated rack inside the Ninja Woodfire.
Set the Woodfire to Smoker/CLD/2Hours. Cold smoke for 2 hours, spritzing halfway with 50/50 apple cider vinegar and water.

Smoke Phase

Switch grill to 250°F/121°C and smoke until roast reaches 165°F/74°C internal temperature (about 2 hours 40 minutes).

Braising Phase

Place roast in pan and pour in beef stock to halfway up the meat.
Cover tightly and raise temp to 300°F/149°C.
Cook until internal temp reaches 200°F/93°C (about 3 hours 30 minutes).

Rest & Finish

Remove roast, rest for 15 minutes.
Shred with high-temp gloves.
Optionally, mix in more rub and a splash of apple cider vinegar to finish.

Notes

Dad Rub 1.2 Recipe:

Dad Rub 1.2 – The Ultimate Sweet & Savory Homemade BBQ Rub

Nutrition

Tried this recipe? Mention @DadGotThis or tag #DadGotThis!

Braising for Unrivaled Tenderness

Once the chuck roast has absorbed ample smoke flavor and reached an internal temperature of 165°F (74°C), the journey shifts to achieving that signature melt-in-your-mouth tenderness. This is where the braising phase comes into play. The smoked chuck roast is transferred to a roasting pan and generously doused with beef stock, ensuring the liquid comes halfway up the meat. This creates a moist, flavorful environment that will gently cook the beef to perfection. The pan is then tightly covered with aluminum foil to trap all the steam and flavors, and the temperature on the Ninja Woodfire is increased to 300°F (149°C). This slow-bathing process in the savory beef stock breaks down the tough connective tissues in the chuck roast, rendering it incredibly succulent and easy to shred. After approximately three and a half hours, or once the internal temperature hits a buttery 200°F (93°C), the roast is ready for a well-deserved rest.

Mastering the Ninja Woodfire Grill for Pulled Beef

The Ninja Woodfire Pro XL is the unsung hero of this pulled beef recipe, making what traditionally requires multiple pieces of equipment surprisingly simple. This innovative outdoor grill isn’t just a grill; it’s a smoker and air fryer rolled into one, offering unparalleled versatility. For this recipe, its smoking capabilities shine, especially for the cold smoke phase. Its precision temperature control allows you to “set it and forget it,” giving you the freedom to enjoy your backyard while the magic happens. Loading the pellet hopper with Smokin’ Pecan Shell pellets is straightforward, and the grill maintains consistent smoke output. Transitioning from cold smoke to hot smoke, and then adjusting for braising temperatures, is seamless, demonstrating the Woodfire’s incredible adaptability. This means you don’t need a dedicated offset smoker or a separate oven; the Woodfire handles every stage of this complex cook with ease, delivering epic flavor with minimal babysitting required.

Shredding and Finishing: The Final Touches

After a patient rest of about 15 minutes, the moment of truth arrives: shredding. The perfectly cooked chuck roast will practically fall apart with minimal effort. Donning a pair of high-temp cotton gloves with food-safe gloves over them (essential for handling hot meat comfortably), you can effortlessly pull the beef into tender strands. The result is a pile of incredibly tender, deeply smoky beef, infused with all the rich flavors from the rub and braising liquid. To elevate the taste even further, consider mixing in a touch more “Dad Rub 1.2” for an extra punch of flavor and a splash of apple cider vinegar. This final addition of acidity cuts through the richness of the beef, adding a bright, tangy zing that balances the profile beautifully and ties all the elements together. Taste and adjust to your preference – this is your masterpiece!

Versatility on Your Plate: Serving Suggestions

Once you’ve mastered this Woodfire Pulled Beef, the culinary possibilities are truly endless. Its rich, smoky, and tender nature makes it incredibly versatile, ready to elevate almost any meal. Beyond the classic pulled beef sandwich piled high on a brioche bun with a tangy coleslaw, consider these delicious serving ideas:

Epic Tacos or Burritos: Wrap the pulled beef in warm tortillas with your favorite salsa, avocado, and pickled onions for a vibrant, flavorful meal.
Loaded Nachos or Fries: Layer over crispy tortilla chips or golden fries with melted cheese, jalapeños, and a drizzle of sour cream for an ultimate comfort food experience.
Hearty Chili or Stew: Incorporate into a chili or beef stew for an extra layer of smoky depth and tender meat that will impress.
Breakfast Hash: Mix with diced potatoes, onions, and bell peppers, then top with a fried egg for a savory breakfast or brunch.
Stuffed Baked Potatoes: Fill large baked potatoes with pulled beef, cheese, chives, and a dollop of sour cream.
Pasta Topping: Toss with your favorite pasta and a rich tomato sauce for a robust and satisfying dinner.
Salad Booster: Add to a fresh green salad with a vinaigrette dressing for a protein-packed and flavorful lunch.

This Woodfire Pulled Beef is not just a dish; it’s a foundation for countless creative and delicious meals. It even freezes well, making it perfect for meal prepping and enjoying flavorful barbecue any day of the week.

Why This Woodfire Pulled Beef Will Become Your Go-To Recipe

This Woodfire Pulled Beef recipe isn’t merely about achieving a great meal; it’s a testament to how intelligent cooking techniques and the right tools can deliver extraordinary results with remarkable ease. The deliberate cold smoke infusion creates a depth of flavor that simply cannot be replicated by other methods, adding a layer of complexity that will have everyone asking for your secret. Couple that with the low-and-slow braise, and every single bite of this beef is guaranteed to be unbelievably tender and juicy.

What truly sets this recipe apart is its “set it and forget it” nature. Once your chuck roast is seasoned and loaded into the Ninja Woodfire, the grill takes over, working its magic for hours. This frees you up to enjoy your day, whether that means relaxing, tackling other chores, or simply basking in the incredible aroma of wood-fired barbecue wafting through your backyard. It’s a foolproof method that consistently yields delicious results, making you look like a seasoned pitmaster without all the constant fuss and tending.

Whether you’re new to the world of smoking or a seasoned grill enthusiast looking for a reliable, yet exciting, chuck roast recipe, this Woodfire Pulled Beef deserves a permanent place in your culinary repertoire. It’s compelling proof that you don’t need an elaborate offset smoker or a garage full of specialized equipment. All you truly need is the right combination of technique, a well-balanced rub, and the trusted performance of your Ninja Woodfire. So, if you haven’t yet experienced the sheer delight of Woodfire Pulled Beef, there’s no better time to start your journey to barbecue glory. And for those already lucky enough to own a Ninja Woodfire Pro XL, this cook is practically calling your name. Just remember that finishing splash of apple cider vinegar at the very end – it’s the bright, tangy whisper that ties all those rich flavors together into a harmonious symphony.

Essential Equipment and Ingredient 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

Connect with Dad Got This!

Go check out Dad’s YouTube channel for all kinds of great cooking videos and food-related content. Discover more recipes, tips, and tricks to master your outdoor cooking.

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