Shredded Barbecued Beef

Name: Shredded Barbecued Beef
Yield: Serves 8 to 10
Ingredients: 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; 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

3 comments

Appears in Cook's Country August/September 2008, America's Test Kitchen TV

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.

SERVES8 to 10

TIME5¼ to 6¼ hours

has video

WHY THIS RECIPE WORKS

To start our recipe for Shredded Barbecued Beef we cut the chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavor and cooked much faster. After a few hours on the cooler side of the grill, we transferred the meat t...

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