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BBQ beef lovers this ones for
you! Everything about this smoke
is low and slow. Prep time is
fairly quick. Most of the time
is spent slow smoking in the
smoker then the pulled beef is
bathed in a sweet tangy BBQ
sauce in a Crockpot over night.
You will need a flavor injector
for this recipe. 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.
Now shake a light dusting of
garlic powder on to the roasts.
Shake on some McCormick's garlic
and onion medley. Next apply a
liberal coat of Jack's Old South
Hickory dry rub. Once the
seasoning is on, rub some brown
sugar into the meat. Wrap the
roasts and refrigerate over
night (optional).
Now we will make the Au-Jus
used in the injection processes.
In a medium sauce mix 2 packs of
Au-jus mix and 5 cups of water.
The packets will say 3 cups each
but we want a stronger liquid so
we will use 5 cups. Bring to a
boil then let cool and place it
in the refrigerator until its
time to start cooking.
Now you will inject the meat
with a flavor injector. It's
highly recommended that you boil
the injector and kill any
bacteria before injecting. Using
a flavor injector, inject the
roasts with the Au-Jus. Insert
the syringe deep into the meat
and start forcing in the Au-Jus
as you slowly draw the syringe
out. This will evenly distribute
the liquid within the injection
area. Inject every 2 inches. You
will see in the video how I
injected my roasts.
Once all the roasts have been
injected, shake on a little more
dry rub. Place the roasts into a
smoker preheated to 230 degrees.
After 2 hours mop the roasts
with Au-jus.
When the roasts reach 170
degrees foil them and continue
to cook them @ 230 degrees until
the internal temperature of the
thickest area of each roast
reaches 205 degrees. Remove the
roasts and let them stand
covered until they cool.
In a sauce pan empty a full
bottle of Sweet Baby Ray's BBQ
sauce. Fill the bottle up with
Diet Cherry Dr. Pepper and then
pour it into the sauce pan with
the BBQ sauce. Add 3 tbsp brown
sugar. Turn the heat on to high
and bring to a boil while
occasionally stirring.
Once the roasts have cooled,
you can place them in a aluminum
roasting pan one at a time and
pull the beef. Since the roast
was brought up to 205 degrees it
should be very easy to pull.
Place the pulled beef in a 5
quart Crockpot as you pull it.
Once the beef is pulled, stir
in the sauce pan of BBQ sauce.
Mix the BBQ sauce and beef
thoroughly. Turn on the Crockpot
to the low setting and place the
lid on. Slow cook the BBQ beef
for at least 8 hours.
Serve hot on warmed buns.
That's it. Enjoy the BBQ Beef!
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