Serving shredded beef in barbecue sauce is a great Southern tradition. Accompany with Charles Hall’s Baked Beans, and Old-Fashioned Coleslaw, or on sandwich buns with mayonnaise and lettuce.
Ingredients:
1 (3-1/2-lb.)
beef rump roast
Freshly ground black pepper
1 garlic clove, cut in half
2 cups spicy barbecue sauce
Salt
First step is to preheat the grill; position a wire rack 4 to 6 inches from heat. Rub roast on all sides with garlic, then sprinkle with salt and pepper. Place seasoned roast on rack. Do not forget to cover the grill. Cook beef for 2 hours or until a meat thermometer inserted in meat, not touching bone, registers 165F to 170F (70C to 75C).
Meat must be tender so you can shred it easily. Add more briquets every 45 minutes to maintain a constant temperature. Remove cooked meat to a carving board. Cover with foil; let stand about 10 minutes.
After standing, internal temperature of beef to be shredded should register 175F to 180F (75C to 77C). Peel away any tough crusty exterior. Using 2 forks, pull meat into shreds.
Place meat shreds in a saucepan, then add barbecue sauce. Bring to a simmer for 3 to 5 minutes or until bubbly and heated through. Makes 6 to 8 servings.
Now you can serve it to your family and let them taste the mouth watering of Barbecued Beef.