Shredded Beef Barbeque
From the episode: Texas Beef Barbecue
Barbecuing a beef roast until it’s smoky and tender sounds like a great idea. But dry, bland meat isn’t much reward for a day’s worth of cooking. We find a better—and faster—way.
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Preheat: 300° | Yield: 8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 6 lb Chuck Eye Roast, cut into four pieces
- Cut out big globs of hard fat
Spice Rub
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 1 tsp Cayenne
- Mix together
- Rub all over meat
- Place in disposable pan
Smoke Packet:
- 3 cups Hickory Chips, soaked for 15 minutes
- Make foil packet
- Poke a few holes in the top
- Meat Juices, strained and settled
- 1 Onion, minced
- 2 Tbsp from Juices
- 4 cloves Garlic
- 1/2 tsp Chili Powder
- 1.25 cup Ketchup
- .75 cup Brewed Coffee
- 1/2 cup Vinegar
- 1/2 cup Brown Sugar
- 3 Tbsp Worcestershire sauce
- 1/2 tsp Black Pepper
- De-fatted beef juices
Directions
For Charcoal Grill
- Make an indirect fire with heat on one side
- 1/2 chimney of coals
- Place foil packet on top of the coals
- Top vent 1/2 open
For Gas Grill
- Turn on burners on one side of grill
- Place foil packet on top of burners, under the grate
Cooking Instructions:
- Let heat up 5 minutes until see smoke
- Place pan on cool side, place vent over the meat side
- Stay on grill 2 hours until deep red (It's fully smoked, but not fully cooked)
- Flip meat over into liquid
- Cover w/foil
- Bake at 300 degrees, 2-3 hours
- Let rest in a bowl, covered w/foil for 30 minutes
- Saute onion & fat for 10 minutes
- Add garlic and chili powder, bloom
- Add remaining ingredients, bring to a boil
- Simmer until nice and thick, ~15 minutes
Shred beef, dress w/1/2 cup sauce
Notes
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