Shredded Barbecued Beef
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.
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...