Pulled Texas Beef Sandwiches with BBQ Sauce
Pulled Texas Beef Sandwiches with BBQ Sauce
8 pounds top sirloin roast (3.62 kg)
¼ cup olive oil
salt & pepper to taste
6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
15 cups apple wood chips (3.75 litres)
Cajun Rub:
2 tablespoons cayenne (30 ml)
1 tablespoon mustard (15ml)
2 teaspoons thyme (10ml)
1 tablespoon chili powder (15ml)
2 teaspoons coriander (10ml)
3 teaspoons cumin (15ml)
2 teaspoons ancho chili (10ml)
1 tablespoon Kosher salt (15ml)
½ tablespoon pepper (7.5ml)
salt and pepper to taste
2 bottles honey lager
Sauce:
3 tablespoons unsalted butter (45ml)
½ cup minced yellow onion (125ml)
3 cups chopped tomatoes (750ml)
½ cup firmly packed light brown sugar (125ml)
¼ cup yellow mustard (60ml)
½ cup cider vinegar (125ml)
3 teaspoons Worcestershire sauce (15ml)
2 teaspoons Tabasco sauce (10ml)
salt and pepper to taste
In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.
Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches.
Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.
While the sirloin is smoking prepare your sauce.
In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.
8 pounds top sirloin roast (3.62 kg)
¼ cup olive oil
salt & pepper to taste
6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
15 cups apple wood chips (3.75 litres)
Cajun Rub:
2 tablespoons cayenne (30 ml)
1 tablespoon mustard (15ml)
2 teaspoons thyme (10ml)
1 tablespoon chili powder (15ml)
2 teaspoons coriander (10ml)
3 teaspoons cumin (15ml)
2 teaspoons ancho chili (10ml)
1 tablespoon Kosher salt (15ml)
½ tablespoon pepper (7.5ml)
salt and pepper to taste
2 bottles honey lager
Sauce:
3 tablespoons unsalted butter (45ml)
½ cup minced yellow onion (125ml)
3 cups chopped tomatoes (750ml)
½ cup firmly packed light brown sugar (125ml)
¼ cup yellow mustard (60ml)
½ cup cider vinegar (125ml)
3 teaspoons Worcestershire sauce (15ml)
2 teaspoons Tabasco sauce (10ml)
salt and pepper to taste
In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.
Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches.
Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.
While the sirloin is smoking prepare your sauce.
In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.
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