Texas Style Chopped Beef Sandwiches
Before the prevalence of the brisket in Texas barbecue, the beef shoulder reigned supreme. It was especially popular in hearty chopped beef sandwiches served on hamburger buns. Experiment with extra flavors like cumin or coriander.
- Prep Time: 30 Minutes
- Cook Time: 6 Hours
- Total Time: 6 hours 30 minutes
- Yield: Serves 10 1x
SUGGESTED WOOD: Mesquite or Oak
- ⅓ cup Texas Beef BBQ Rub or Dalmatian Rub from the cookbook
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin (optional)
- 2 teaspoons ground coriander (optional)
- 1 teaspoon cayenne pepper (optional)
- 1 (6-pound) beef shoulder roast or chuck roast
- 3 tablespoons yellow mustard
- ¼ cup apple
- cider vinegar
- ¼ cup lemon juice
- 10 potato hamburger buns
- 1 jar sliced dill pickles
- 2 white or yellow onions, diced
- Mix the Dalmatian Rub, granulated garlic, cumin (if using), coriander (if using), and cayenne pepper (if using) together in a small spice shaker or utilize the Texas Beef BBQ Rub. Rub the meat down in the yellow mustard thoroughly. Shake the spice rub liberally over the meat until covered. Allow the meat to sit at room temperature.
- Build a fire using your choice of wood (or a com-bination of charcoal and wood). When the smoker reaches 275°F, place the meat on the grate and cook for 3 hours.
- Remove the meat from the smoker. Double wrap it in heavy-duty foil, making sure no juices can escape, and return it to the smoker for 3 hours more, or until the internal temperature reaches 200°F.
- Remove the meat from the smoker and allow it to rest for 30 minutes.
- Unwrap the meat and pour all the drippings into a saucepot. Bring to a simmer.
- Add the vinegar and lemon juice to the meat drippings.
- Chop the meat, discarding any fat, and mix the dripping sauce back into the meat.
- Serve on potato buns with pickles and diced onions.
Keywords: beef chuck roast texas mesquite oak