BBQ Beef
Smokey tender chunks of beef slathered in sweet spicy BBQ sauce with pickles, peppers and onions on a fresh Kaiser roll. Who could resist?
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I am using a beef chuck roast, a fairly common and inexpensive cut of beef, usually braised in liquid as a pot roast because of it's toughness and high fat content, but this also makes it a perfect candidate for BBQ,n. The long slow cook will break down the toughness and the high fat content will help keep it from drying out.
Try to pick a roast that is fairly thick, this will help with getting a more even cook and prevent from drying out.
Try to pick a roast that is fairly thick, this will help with getting a more even cook and prevent from drying out.
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Set up your grill or smoker for low indirect cooking 225 deg.
Coat the roast evenly and liberally with your favorite BBQ rub.
Place the rast directly on the grate away from the direct heat. If possible with your equipment, add a drip pan underneth the roast with a little water or beef broth in it. Just make sure that the heat and smoke can travel evenly around the entire roast. Smoke until it reaches an internal temp of about 155 deg, usually about 3 to 4 hours depending on the thickness of the meat. Then wrap it tight in heavy duty foil and back in the smoker
until it reaches about 190 deg, another half hour to hour or so.
Coat the roast evenly and liberally with your favorite BBQ rub.
Place the rast directly on the grate away from the direct heat. If possible with your equipment, add a drip pan underneth the roast with a little water or beef broth in it. Just make sure that the heat and smoke can travel evenly around the entire roast. Smoke until it reaches an internal temp of about 155 deg, usually about 3 to 4 hours depending on the thickness of the meat. Then wrap it tight in heavy duty foil and back in the smoker
until it reaches about 190 deg, another half hour to hour or so.
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Pull it off the smoker and open the foil slightly to let it cool down for about 20 minutes. At this point you can either shred or chop the roast, depending on your preference and the texture of the meat.
I prefer to go straight to the bun with the chopped beef, slather with BBQ sauce and top with pickles and onions.
Alternatively you can place the chopped beef into a skillet, pour in some of your favorite BBQ sauce, about a half cup to a cup. Simmer on medium low until the sauce reduces and by about half, about 30 minutes, and caramelize the beef. This will give it more of a sweet sticky flavor and texture. My son Matthew's favorite
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Leftovers? Try wrapping some in crescent dough with a little extra sauce and baking them! The perfect hand food!
Great for party's! Make lots and freeze them!
they reheat very well in the oven or even in the microwave for a quick, simple, lunch, dinner, or midnight snack! |
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