Smoked Guinness Pulled Beef Burgers ☘️ Slow cooking allows the connective tissue in this Harvey Beef chuck roll to break down, resulting in succulent, melt-in-your-mouth texture and a rich beefy flavour. Check out our full written recipe below; - Lightly trim any excess silver skin and fat from the beef chuck roll. - Apply a generous layer of salt, cracked pepper and garlic powder to all sides. - Place in the smoker or oven preheated to 130C for roughly 4 hours. - Once the bark has set transfer to a large foil tray. - Pour 2 cans of Guiness beer over the beef and wrap tightly with foil. - Place back in the smoker and continue cooking for a further 4.5-5 hours. - Once the meat is probe tender and has hit an internal temp of 95C remove. - Allow to rest in an esky or wrap tightly in a towel for 1 hour. - Meanwhile prepare the Guiness BBQ Sauce in a small pot. - Set the pot to a simmer and add 1 can of Guinness, 1 cup barbecue sauce, 1/2 cup brown sugar and 1 tbsp honey. - Keep mixing and allow to simmer and reduce for 15 minutes. - Once the sauce has thickened remove and allow to cool. - Remove the foil from the Chuck roll and pull in to thick chunks. Mix the pulled meat back through the liquid. - Soak toasted burger bunch in to the liquid then layer with pulled beef, Guinness BBQ sauce, pickles and pickled onion. - Close the lid and serve straight away. #cheatmeats #harveybeef #guiness #guinessbeer #smokedbeef #chuckroll #barbecue #bbq #bbqlovers #smokedmeat #bbqrecipes #meat #pulledbeef #bbqbeef #smokedbrisket #perthfood