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HERB PULLED BEEF

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DELICIOUS FOR PULLED PORK SANDWICHES

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Ingredients

  • 10 TO 15 LB SIRLOIN ROAST
  • HERB RUB
  • 1/4 CUP GARLIC POWDER
  • 1/4 CUP ONION POWDER
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP MSG
  • 1/4 CUP SEASONED SALT
  • 1/4 CUP BLACK PEPPER
  • 1 CUP BROWN SUGAR
  • 1 TBSP CELERY SEED
  • 1 TBSP ANCHO CHILI PEPPER
  • 1 TBSP CALIF. CHILE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP ALLSPICE
  • 1 TBSP GROUND CORIANDER
  • 1 TBSP PARSLEY FLAKES
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND TURMERIC
  • 1 TBSP GROUND MARJORAM
  • 1 TBSP GROUND GINGER
  • 1 TBSP GROUND NUTMEG
  • 1 TBSP GROUND SAGE
  • 1 TBSP WHOLE DILL WEED

Details

Preparation

Step 1

MIX INGREDIENTS OF RUB, MIX THROUGHLY AND STORE IN AIR TIGHT CONTAINER, WHEN NEEDED PLACE IN A SALT / PEPPER TYPE SHAKER

PREPARE PORK ROAST, TRIM OFF EXCESSIVE FAT AND APPLY RUB TO ROAST WITH A MEDIUM COATING COVERING IT TOTALLY.

PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT,

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREPARE YOUR SMOKER AND WOOD CHIPS, APPLE, MAPLE, HICKORY, OAK OR MISQUITE

SMOKE AT 225 F FOR NO MORE THEN 4 HOURS OF GOOD SMOKE, CONTINUE TO COOK IN SMOKER TILL AN I.T. OF 195 - 200 F , REMOVE AND LET STAND FOR 10 MINUTES THEN SHRED WITH FOLKS.

AFTER THE SMOKE, YOU CAN MOP THE PORK 3 TO 4 TIMES WITH YOUR FAVORITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS.

AFTER THE LAST COAT OF BBQ SAUCE, YOU CAN WRAP IN FOIL AND CONTINUE TO COOK TILL IT IS DONE

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