8:00 a.m. Measure 1/2 cup of your favorite barbecue sauce, add the 1/4 cup of reserved defatted cooking juices, and heat gently in the microwave. Shure VP83 Microphone: http://amzn.to/2t0ilnG Here’s how the cooker temperatures and vent settings went during my cook: Note that the vent percentages represent the way I set the vents at the time indicated. Place 2 fist-sized chunks of smoke wood on the hot coals. Place in a Ziploc bag and refrigerate overnight. Rearrange the meat in the pan so you can cover it with foil. ThermoPro Wireless Thermometer: http://amzn.to/2HICvFP As an Amazon Associate I earn from qualifying purchases. Notice: This page contains ads and links that earn commissions for TVWB. https://www.paypal.me/cookwithry, ============ As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 225-275°F. Place the 4 pieces of chuck eye in a foil pan on the top cooking grate. This helps the meat cook faster and creates more surface area for dark, smoky outside meat to form during cooking. Preheat the smoker or charcoal grill (using to 250 degrees F. To … 1 Tablespoon black pepper, freshly ground. the Ingredients 1½ tablespoon dried tarragon 2½ teaspoons kosher salt 2 teaspoons freshly ground black pepper 1½ teaspoon dried thyme 1 teaspoon rubbed dried sage They made shredded barbecued beef using a chuck eye roast … Nitrile Gloves: https://amzn.to/2F2G9Jd Cook at 225-275°F until fork tender. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process. Cook for another 2-3 hours until the meat is fall-apart tender when tested with a fork. Mix-up this simple Texas-style rub and apply it to the meat. Discard the fat and reserve 1/4 cup of the defatted cooking juices. You can help support Cooking With Ry through PayPal It was plain old Apple Cider , Subscribe To My Channel: http://bit.ly/CWRsubs, All Items In My Amazon Store: https://www.amazon.com/shop/cookwithry Apply rub and refrigerate overnight. Sorry, your blog cannot share posts by email. 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). 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. Take the brisket out of the fridge and stack charcoal in the grill. The roast shown here weighed 6.39 pounds. To the extent possible, arrange them to maximize their exposure to the smoke and so they don’t touch one another. You can use a regular kitchen pan, but you should cover the outside with aluminum foil to make cleanup easier after cooking. Mix the sauce into the shredded beef. Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: http://amzn.to/2s1bQMe Instagram: https://www.instagram.com/rynedoug/ Mix with your favorite barbecue sauce plus reserved defatted cooking juices. The one shown here came from Walmart. Fearless Grilled Chicken – Juicy not Dry! Saramonic Dual Wireless VHF Lavalier Microphone: http://amzn.to/2sWyeut Pour off the juices and use a fat separator to separate the fat from the rest of the liquid. Let rest for 30 minutes before shredding. As an Amazon Associate I earn from qualifying purchases. Posted by Bob | Dec 19, 2019 | How To Videos | 0 |. Instant Read Thermometer: https://amzn.to/2quT94P source, Designed by Elegant Themes | Powered by WordPress. This recipe is inspired by a segment on Cook’s Country on PBS. Serve any way you like—on a plate, in a tortilla, on white bread, or as sliders. I used two chunks of apple wood. Awesome Heat.. Easy Diy, Cast Iron Seared Ribeye vs. Charcoal Grilled Ribeye Surprising Results Seasoning Giveaway, Bricklaying – Building Brick Arch feature. Just forget the ‘vinegar’ part. Here’s a description and photos of how I cooked shredded barbecued beef on April 4, 2011. Cut roast into quarters and trim large areas of fat. Purchase a USDA Choice beef chuck eye roast weighing 5-6 pounds. Buy a chuck eye roast weighing 5-6 pound. 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. Buy a chuck eye roast weighing 5-6 pound. Facebook: https://www.facebook.com/cookingwithryne/. How to Smoke a Brisket on a Weber Kettle BBQ: This is one of those recipes I get asked for a lot.Brisket takes a long time to cook but with some tender love and care it can be done on a standard kettle BBQ. 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 .. Set the top vent to 100% open and leave it that way throughout the entire cooking process. Fire-up the Weber Bullet using the Minion Method—fill the charcoal chamber about 1/2 full with unlit Kingsford Charcoal Briquets and then light 30 briquettes with a Weber chimney starter and spread them over the unlit charcoal. #grilling #cooking #chuckroast #bbq #barbecue 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. Remove the meat from the smoker and let rest for 30 minutes so it’s cool enough to handle. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe is inspired by a segment on Cook’s Country on PBS. NEEWER CN-216 216PCS LED Dimmable Light: http://amzn.to/2tzPW51, ============ Start with all 3 bottom vents 100% open. For this recipe, you’ll need a disposable aluminum pan that fits on the WSM cooking grate. Time for a nap. Bamboo Cutting Board: https://amzn.to/2qthBna Assemble the cooker with the water pan in place and fill it with cool water. Post was not sent - check your email addresses! Remove any large areas of fat or anything you don’t want to eat. Other links in this description may be affiliate links which allow me to earn commissions from sales. Glove Liners: https://amzn.to/2J8oPor I trimmed away the large area of hard fat seen on the top right chunk of meat. Remove any gristle or large areas of fat. Weber Kettle Premium: http://amzn.to/2tFntOo, Canon T7i: http://amzn.to/2u1cgqN Cut roast into quarters and trim large areas of fat. 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. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. #2 Prep the Smoker Soak a few handfuls wood chips for about 30 minutes in water before placing on the coals. Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: http://amzn.to/2t2lBKP Cut the roast into quarters. **NOTE: At one point in the video I mention that I’m adding 1/4 cup of Apple Cider Vinegar to the foiled chuck roast. 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. 12:30 p.m. Mix with your favorite barbecue sauce plus reserved defatted cooking juices. Let rest for 30 minutes before shredding. Shred the meat using forks or just your fingers. The charcoal is lit, the water pan is in, and the brisket is on. After 3 hours of cooking, the meat will look like this.