Appears in Cook's Country August/September 2008, Cook's Country 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.
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...