A beef shoulder (chuck) is as tough and flavorful a cut of meat as you are likely to grill. It benefits from marinating and requires long, slow cooking, but taking those precautions causes its fat to infuse the muscle fibers, flavoring them and separating one from another, and turning it into one of the tenderest and most succulent of grilled meats. This chuck is marinated with hot peppers and chiles and rubbed with a sweet, aromatic chile rub. Slice it as a roast or serve it shredded on a sandwiched topped with your favorite barbecue sauce.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate1
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Additional wood for replacement
Clean, oiled grate set 4 inches above the fire.

TIMING
Prep: 5 minutes (plus 15 minutes for marinade and rub)
Marinate: 12 to 24 hours
Grill: About 2½ hours.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled spatula.

INGREDIENTS (MAKES 6 TO 8 SERVINGS)
3 pounds boneless beef chuck roast
1¾ cups Fire Beer Marinade
1 tablespoon Fragrant Chile Rub
2 teaspoons canola oil
Oil for coating grill grate.

DIRECTIONS
1. Put the beef in a gallon-size zipper-lock bag with the marinade. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 12 hours, turning about halfway through. Do not marinate any longer than 24 hours.
2. Heat the grill as directed.
3. Remove the beef from the marinade; discard the marinade. Pat dry and rub the chile rub all over the outside. Coat with the canola oil.
4. Brush the grill grate and coat it with oil. Put the beef on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 155°F, about 2½ hours, turning the meat 3 or 4 times during that time. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish after the first hour.
5. Remove to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; slice and serve.

   

This entry was posted on Friday, February 3rd, 2012 at 8:43 am and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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