Texas Style Chopped Beef Sandwiches

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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.

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6 Hours
  • Total Time: 6 hours 30 minutes
  • Yield: Serves 10 1x

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove the meat from the smoker and allow it to rest for 30 minutes.
  5. Unwrap the meat and pour all the drippings into a saucepot. Bring to a simmer.
  6. Add the vinegar and lemon juice to the meat drippings.
  7. Chop the meat, discarding any fat, and mix the dripping sauce back into the meat.
  8. Serve on potato buns with pickles and diced onions.

Notes

This recipe is is from our cookbook, Smokin’ Southern BBQ – Recipes & Techniques from around the South. Check out this recipe and others in the book. Pickup a copy on Amazon

 

Keywords: beef chuck roast texas mesquite oak

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Beef Plate Ribs

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Beef Plate Ribs

The crowned jewel of smoked beef is the Plate Rib and is affectionately known as the “dinosaur rib” due to its massive size. A single rib can be as large as two pounds with the fat and collagen distributed evenly throughout the meat, producing a juicy and even silken texture. This cut of rib is adjacent to the Chuck Ribs and comprises of the 6,7 and 8th rib of the cow. These may be difficult to source in a big box supermarket, but a visit to your butcher will set you straight. 

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6-7 Hours
  • Total Time: 55 minute

Ingredients

Scale

Instructions

  1. In a small bowl, mix the dry ingredients together and set aside. 
  2. Some plate ribs can come from the butcher already trimmed but if not, trim the beef ribs removing the fat cap and the layer of silver skin. If you have a fat cap on your plate ribs, there is usually a very thin layer of meat just below the fat cap that when removed will reveal a layer of silver skin. This silver skin will need to be removed as it will not render down when cooked. Do not remove the membrane on the back of the bone unlike pork ribs, as this will aid in keeping the meat attached to the bone. 
  3. Apply 2 tablespoons of the yellow mustard to each of the plate ribs in a thin layer (think back to finger painting in grade school). This will add in the rub adhering to the meat, but you will not pick up the flavor of mustard once cooked. Generously season the plate ribs with the rub mixture. 
  4. Build a fire using your choice of wood (or combination of charcoal and wood depending on smoker) and bring to 300° The extra fattiness of the beef ribs can withstand the higher heat while not drying out. Be sure to check on your wood chunks every 30 minutes and replenish, as necessary. At this high temperature you will go through wood chunks faster. 
  5. Place the ribs on the smoker and cook for approximately 6 hours until they reach an internal temperature of 205 to 210°F using an instant read thermometer. Be sure not to touch the rib bone with your thermometer as to not get a false reading. Check the temperature in multiple places in the meat too ensure doneness.
  6. Remove from the smoker and wrap in butcher paper and place in a cooler to rest for an hour. You can use foil for this step if you do not have butcher paper but may impact the quality of the bark by allowing the moisture to be absorbed back into the bark.
  7. Slice the ribs between the bones and enjoy!

Notes

Ingredient Tip: If you are not keen on using mustard and feel it will impact the taste, substitute it for your favorite hot sauce. It will have the same effect of assisting the rub to adhere to the meat.

Keywords: beef ribs texas bbq beef

Did you make this recipe?

Share a photo and tag us @revolutionbbq and @mrsrevolutionbbq— we can’t wait to see what you’ve made! We may receive commissions on purchases made from our links.