Shredded Barbecued Beef
Shredded Barbecued Beef
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.
Serves 8 to 10.
If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef in step 4. You will need a disposable aluminum roasting pan for this recipe. We like to serve this beef on white bread with plenty of pickle chips.
Ingredients
Spice Rub and Beef | |
1 | tablespoon salt |
1 | tablespoon pepper |
1 | teaspoon cayenne pepper |
1 | boneless beef chuck-eye roast (5 to 6 pounds) |
3 | cups wood chips , soaked for 15 minutes |
Barbecue Sauce | |
1 | onion , chopped fine |
4 | garlic cloves , minced |
1/2 | teaspoon chili powder |
1 1/4 | cups ketchup |
3/4 | cup brewed coffee |
1/2 | cup cider vinegar |
1/2 | cup packed brown sugar |
3 | tablespoons Worcestershire sauce |
1/2 | teaspoon pepper |
Instructions
1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Following photo 1, quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)
2. Seal soaked wood chips in
foil packet and cut vent holes in top. Open bottom vent on grill. Light
50 coals; when covered with fine gray ash, pour in pile on one side of
grill. Arrange foil packet directly on coals. Set cooking grate in
place and heat, covered, with lid vent open halfway, until wood chips
begin to smoke heavily, about 5 minutes. (For gas grill, place foil
packet directly on primary burner. Heat all burners on high, covered,
until wood chips begin to smoke heavily, about 15 minutes. Leave
primary burner on high and shut other burner[s] off.) Arrange roasting
pan with beef on cooler side of grill and barbecue, covered, until meat
is deep red and smoky, about 2 hours.
3.
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Following photo 3, flip meat over, cover pan tightly with foil, and
bake until fork inserted into meat can be removed with no resistance, 2
to 3 hours. Transfer meat to large bowl, tent with foil, and let rest
30 minutes. While meat rests, skim fat from accumulated juices in pan;
reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup
juice.
4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.
From "Cooks Country"