PatioDaddio
Babbling Farker
Pulled Barbecue Beef (Chuckie)
As with all of the large cuts common to barbecue, there is a fervent
debate between the "low-n-slow" and the "hot-n-fast" cooking advocates.
As I mentioned last year in my Hot & Fast BBQ Beef Brisket post, I'm now
firmly in the hot-n-fast crowd. I just can't justify tremendously long cooks
when I can get the same results in a fraction of the time.
Call it what you want, and cook it however you feel comfortable, but the
end result is succulent and flavorful.
Let's get on the business end of some steer!
Ingredients
1 large (2-3lb) Beef chuck roast (I recommend a 7-bone)
1/8 cup of your favorite BBQ seasoning, of course I recommend mine
1/2 cup Beer
Method
Season all sides of the roast liberally with the BBQ seasoning and pat it to
make sure it adheres.
Put the roast in a large zip-top bag and refrigerate for 2-4 hours.
Start your fire and prepare for indirect cooking at medium-high heat
(350-375º).
Add two small chunks of fruit wood (apple or cherry) and one small chunk
of hickory to the fire about 10 minutes before you're ready to cook. Wood
chips soaked for 30-60 minutes will work well, too. If you're using a gas
grill, make a smoker pouch.
Cook the roast indirect until the internal temperature reaches 170-180º
(about two hours).
At this point it should look something like this.
Pull off a five foot long piece of wide (18") heavy-duty foil and fold it in
half to form a double layer.
Put the roast in the center of the foil.
Form a boat by folding all the edges up slightly.
Add the beer to the foil.
Bring the two long edges together and roll them toward the roast to form a
seal.
Fold the short edges over the top of the rolled edges to close the packet.
Put the packet back on the grill/cooker and continue cooking indirect until
the internal temperature reaches 200º.
Remove the packet from the grill and let rest for 15-20 minutes.
Gently open the packet (there's a lot of steam in there).
Pull the beef with forks and accessorize with your barbecue sides of
choice.
Optional: Drain and de-fat the packet liquid then mix it with some of your
barbecue sauce of choice. I think this sauce would be great here. Drizzle
this over the pulled beef, or serve it on the side.
Enjoy!
-----
John
As with all of the large cuts common to barbecue, there is a fervent
debate between the "low-n-slow" and the "hot-n-fast" cooking advocates.
As I mentioned last year in my Hot & Fast BBQ Beef Brisket post, I'm now
firmly in the hot-n-fast crowd. I just can't justify tremendously long cooks
when I can get the same results in a fraction of the time.
Call it what you want, and cook it however you feel comfortable, but the
end result is succulent and flavorful.
Let's get on the business end of some steer!
Ingredients
1 large (2-3lb) Beef chuck roast (I recommend a 7-bone)
1/8 cup of your favorite BBQ seasoning, of course I recommend mine
1/2 cup Beer
Method
Season all sides of the roast liberally with the BBQ seasoning and pat it to
make sure it adheres.
Put the roast in a large zip-top bag and refrigerate for 2-4 hours.
Start your fire and prepare for indirect cooking at medium-high heat
(350-375º).
Add two small chunks of fruit wood (apple or cherry) and one small chunk
of hickory to the fire about 10 minutes before you're ready to cook. Wood
chips soaked for 30-60 minutes will work well, too. If you're using a gas
grill, make a smoker pouch.
Cook the roast indirect until the internal temperature reaches 170-180º
(about two hours).
At this point it should look something like this.
Pull off a five foot long piece of wide (18") heavy-duty foil and fold it in
half to form a double layer.
Put the roast in the center of the foil.
Form a boat by folding all the edges up slightly.
Add the beer to the foil.
Bring the two long edges together and roll them toward the roast to form a
seal.
Fold the short edges over the top of the rolled edges to close the packet.
Put the packet back on the grill/cooker and continue cooking indirect until
the internal temperature reaches 200º.
Remove the packet from the grill and let rest for 15-20 minutes.
Gently open the packet (there's a lot of steam in there).
Pull the beef with forks and accessorize with your barbecue sides of
choice.
Optional: Drain and de-fat the packet liquid then mix it with some of your
barbecue sauce of choice. I think this sauce would be great here. Drizzle
this over the pulled beef, or serve it on the side.
Enjoy!
-----
John
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