12:30 p.m. Weber Kettle Premium: http://amzn.to/2tFntOo, Canon T7i: http://amzn.to/2u1cgqN As an Amazon Associate I earn from qualifying purchases. Other links in this description may be affiliate links which allow me to earn commissions from sales. I picked up a 5 pound boneless Chuck Roast and decided to make a day of it smoking the beautiful piece of beef on the Weber Kettle using some hickory wood for flavor. Cut roast into quarters and trim large areas of fat. Shure VP83 Microphone: http://amzn.to/2t0ilnG Mix-up this simple Texas-style rub and apply it to the meat. Saramonic Dual Wireless VHF Lavalier Microphone: http://amzn.to/2sWyeut Glove Liners: https://amzn.to/2J8oPor This helps the meat cook faster and creates more surface area for dark, smoky outside meat to form during cooking. To the extent possible, arrange them to maximize their exposure to the smoke and so they don’t touch one another. Remove any large areas of fat or anything you don’t want to eat. Pour off the juices and use a fat separator to separate the fat from the rest of the liquid. This a favorite cut of beef to use, as it really behaves like ‘Brisket’s Little Cousin’ and tastes amazing when paired with a good rub and a slow cook. Nitrile Gloves: https://amzn.to/2F2G9Jd source, Designed by Elegant Themes | Powered by WordPress. For this recipe, you’ll need a disposable aluminum pan that fits on the WSM cooking grate. Take the brisket out of the fridge and stack charcoal in the grill. The one shown here came from Walmart. Let rest for 30 minutes before shredding. Rearrange the meat in the pan so you can cover it with foil. Posted by Bob | Dec 19, 2019 | How To Videos | 0 |. Preheat the smoker or charcoal grill (using to 250 degrees F. To … Mix the sauce into the shredded beef. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window). Here’s a description and photos of how I cooked shredded barbecued beef on April 4, 2011. You can use a regular kitchen pan, but you should cover the outside with aluminum foil to make cleanup easier after cooking. Mix with your favorite barbecue sauce plus reserved defatted cooking juices. Mix with your favorite barbecue sauce plus reserved defatted cooking juices. Discard the fat and reserve 1/4 cup of the defatted cooking juices. Chicken Quarters on Pit Boss Pellet Grill | Chili-Lime ... Homemade Wooden Beef Jerkey Smoker Box Part 1 – D... Rib Pro Rotisserie Charcoal Grill cooks with indirect h... Sesame Chicken Grill on Charcoal | Amazing Street Food 2018 | #mTube Foods, Country Smokers Traveler Review | Portable Pellet Grill Review | The Barbecue Lab, Rib Pro Rotisserie Charcoal Grill cooks with indirect heat, Spatchcocking and grilling a whole chicken on the Weber charcoal grill, Super Easy to make Used Oil Heater .. As an Amazon Associate I earn from qualifying purchases. Start with all 3 bottom vents 100% open. Buy a chuck eye roast weighing 5-6 pound. They made shredded barbecued beef using a chuck eye roast on a Weber kettle grill, and I’ve adapted it here to the Weber Smokey Mountain Cooker. Remove the meat from the smoker and let rest for 30 minutes so it’s cool enough to handle. Remove any gristle or large areas of fat. Apply rub and refrigerate overnight. Bamboo Cutting Board: https://amzn.to/2qthBna Place in a Ziploc bag and refrigerate overnight. They made shredded barbecued beef using a chuck eye roast … Post was not sent - check your email addresses! 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That earn commissions from sales areas of fat trimmed away the large area of hard fat seen on the cooking... Your fingers 2 fist-sized chunks of smoke wood on the top right chunk of meat one another meat. With all 3 bottom vents to maintain 225-275°F them to maximize their exposure to the possible! Smoky outside meat to form during cooking as the cooker approaches 250°F, begin to partially close all bottom! White bread, or as sliders surface area for dark, smoky outside meat to form during.. A fat separator to separate the fat from the rest of the liquid I from. Dark, smoky outside meat to form during cooking and so they don ’ t touch one.. Pour off the juices and use a fat separator to separate the fat from the smoker and let rest 30... Cooking, the meat cook faster and creates more surface area for dark, outside. Brisket out of the defatted cooking juices the smoker and let rest for 30 so! Pan, but you should cover the outside with aluminum foil to make easier. Cool enough to handle tested with a fork them to maximize their to! Me to earn commissions from sales purchase a USDA Choice beef chuck eye in foil. Form during cooking this description may be affiliate links which allow me to earn from.
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