Low and Slow Korean Pulled Beef

Recipe by @thegrillingwog

What could be better than a recipe cooked low and slow? From the juicy and tender meat to the variety of flavors, this Korean pulled beef recipe would surely leave you wanting for more!

Low and Slow Korean Pulled Beef pellet smoker 2 - Z Grills Australia


  • 1 chuck roast (2kg)
  • 2 onions (1 roughly chopped, 1 thinly sliced)
  • 6 garlic cloves
  • 1 pear (peeled and diced)
  • 4 spring onions (roughly chopped)
  • 6 tbsp brown sugar
  • 1 pinch of black pepper
  • 2 1/3 cup soy sauce
  • 6 tbsp sesame oil
  • 2 tbsp canola oil
  • 4 cups of cooked rice to serve


  • In a blender, place 1 onion, pear, garlic cloves, spring onion, brown sugar, soy sauce, sesame oil, canola oil and the black pepper and blend until all ingredients are broken down.
  • Pour half the mixture into a bowl,
  • Cover and place in the fridge. The other half is to marinate the meat, marinate for at least 6 hours (overnight if possible).
  • Start up grill following procedures, and then set to 121°C/250°F.
  • While the grill is preheating wash the excess marinade off the meat, at this point (I did use a Korean BBQ rub that I purchased, you can just use salt and pepper or come up with your own amazing creation!
  • Place meat on grill and allow to smoke for around 4 hours, then place into a foil tray with the other half of the marinade and the thinly sliced onion, cover and let it cook until the meat probes really tender in at least 4 different spots.
  • Let it rest for around 1 hour and then shred it up, serve with rice or your favorite side dish.

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