This was a alternative of my
pulled BBQ Beef recipe that
turned out to be unbelievable!
The trick is to smoke the beef
medium rare so its juices meld
with the sauce. Read on. :-)
This is a 2 day 2 phase cook
unless you get an early start.
Entirely up to you. I can tell
you it's well worth the effort
and time.
Day 1 - Phase 1
First thing
to do is to trim the fat off the
outside of the roasts. I like to
trim all off if possible
exposing the meat to the smoke.
Chop a whole garlic and coat the
roasts with the chopped garlic
and some Course ground black
pepper. The easiest way to do
this is to shake pepper on the
cutting board and then evenly
spread out the chopped Garlic.
Once you have done this simply
roll the roasts over the garlic
and it will evenly coat the
roast. Do this to all Three
Roasts.
I smoked 2 top rounds and a
chuck roast. Buy what's on sale
but buy lean meat. Rub on
a liberal amount of Dark Brown Sugar.
Let the roasts glaze in the
fridge for 30 minutes.
Place the roasts into a
smoker preheated. 170-180
degrees for pellet smokers and
225 for wood burners. I like to
smoke at lower temps for the 1st
hour on pellet smokers as they
will produce more smoke flavor.
After 1 hour increase the
temperature to 225 degrees.
Pull the roasts from the
smoker when they reach an
internal temperature of 150
degrees. This will be medium
rare. The reason for medium rare
is that we want the juices to
cook out and meld with the
sauces in the Crockpot. The
smoking process should take
about 4 hours roughly. Let the
roasts cool in foil and
refrigerate until the next day.
This can be done in one day if
you get up early.
In the video and pictures I
did 4 roasts. We sliced and ate
one. :-)
Day 2 - Phase 2
Now it's time to slice the
beef. Pour any drippings from
the roast into the Crockpot.
Slice the beef using a sharp
knife or in my case I used a
meat slicer. Cut a mix of thin
and thick slices. Pick through
and cut out any fat remaining.
Once the beef is sliced
divide it in two equal portions
and place it in 2 aluminum pans.
Pre-heat your smoker to the
lowest temp possible. Traeger's
will set to smoke. My Yoder
YS640 actually went as low as
under 100 degrees with a ambient
air temp of 45 degrees. If you
have a cold smoker that will do
as well. We don't want to cook
the meat as much as get extra
smoke into it. We also want to
keep it moist. Smoke for 45
minutes turning the meat every
15 minutes. This will also allow
heat to escape the cooking
chamber and keep it cooler.
After 45 minutes remove the beef
and it's time to get it into the
Crockpot. I'm using a Rival 6 qt
capacity Crockpot.
In a sauce pan melt about 1/4
stick of butter. Coarsely Chop 3
cloves of fresh Garlic and 2
slices of Sweet onion. Put the
onion and Garlic in the pan and
sauté over medium heat until the
garlic starts to brown. Remove
from heat and this will be added
to the Crockpot later.
Pour 1/4 the bottle of Sweet
Baby Ray's in the Crockpot then
add a layer of sliced roast.
Follow by 1/2 the sautéed garlic
& onion and then build another
layer. Once all the beef and BBQ
sauce is in the Crockpot then
add 20 oz. of Cherry Dr. Pepper.
Add 1/2 Tsp coarse ground black
pepper, 3/4 cup brown sugar and
1/2 cup of honey. Coarsely chop
1/2 sweet onion and add it to
the Crockpot. With food
preparation gloves on hand mix
the contents.
Place the lid on the Crockpot
and set to high for 1 hour.
After one hour set the Crockpot
to low. Slow cook the beef for 8
to 9 hours. Stir with large
strong spoon every 2 hours or
so.
When the beef is done it will
be the most tender & juicy BBQ
beef. The juice from the meat
will meld with the other
contents and sauce to make an
amazing thin sauce. The beef
will fall apart in your mouth
and this is what BBQ is all
about!
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