Big Beef Bad Boy

By Booper-2

Ingredients

• (LIQUID INJECTION)
• 1/2 cup perked coffee (black)
• 1/2 cup hot water
• 2 teaspoons powdered beef base
• (DRY RUB)
• 9 tablespoons smoked paprika
• 6 tablespoons cracked black pepper
• 6 tablespoons salt
• 3 tablespoons sugar
• 1 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• (HORSE RADISH AIOLI)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup horseradish
• (ASSEMBLY)
• Horseradish aioli
• Grainy mustard
• Cooked beef
• Red peppers, sautéed
• Red onion, sliced
• Pepperoncini
• Provolone cheese, sliced

Details

Servings 16
Cooking time 270mins
Adapted from foodnetwork.ca

Preparation

Step 1

Inject beef with liquid injection, and rub the outside with dry rub.

Allow meat to stand for 24 hours in refrigerator.

Preheat smoker or oven at 400 degrees Fahrenheit.

Smoke or roast the beef for 4 hours.

When beef is medium rare (275-285 degrees Fahrenheit internal temperature) let stand at room temperature for 30 minutes.
ASSEMBLY
Spread horseradish aioli on one side of the bun and grainy mustard on the other.
Place meat and all toppings on the bottom bun, place provolone cheese on top. Place bun top on sandwich and enjoy.