Episode 3: Smoked BBQ Beef Shoulder Chuck Roast Video

I smoked this BBQ beef shoulder chuck roast on my Oklahoma Joe using post oak wood. Still dealing with the change in weather and the tail end of that dang ol sinus infection, but it's all good. The weather was great, the birds were chirpin', and the sun was shinin'.

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The rub I used on this beef shoulder chuck roast was pretty simple. A little Accent as the base, pink Himalayan sea salt, granulated garlic (never use powdered), some granulated black pepper, and Grill Mates Applewood rub. While it's good on everything, I didn't want to use my Episode 1 rub on this, that rub tastes best on pork or chicken. Beef deserves its own unique flavor profile, and living in South Texas, I get bored with just salt and pepper. It's good, but I just think it shows a lack of originality when you are going for the most bang for your buck, especially when you are trying to impress friends and family. You can't swing a dead cat in Texas without hitting a BBQ joint that only seasons with s&p. Live on the edge a little bit. Seriously.

The spray I made up for this one was about 4 or 5 caps of Lea & Perrins Worcestershire sauce, a little bit less than half a cup of apple cider vinegar, about a cup of apple juice, 2 shots of maple syrup, then filled the rest of the bottle with spring water and shook it all up.

Cook time was 3 hrs on the smoke at 250, then another 2 at 250 wrapped. I had a bit of family drama at the end so I didn't have time to film the reveal, but I let it rest for about an hour before I sliced it up, and the meat was beautiful. Just like a brisket flat. If that aint perfection, then I'm happy being imperfect.

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