Pulled Texas Beef Sandwiches With BBQ Sauce
Pulled Texas Beef Sandwiches With BBQ Sauce
Try this quick and easy beef sandwich recipe by Robert Rainford from One Night in Singapore.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 1 hour 40 minutes
  • Cooking Time 5 hours
  • Yield 20 servings
  • Cajun Rub:
  • 2 tablespoons Cayenne (30 ml)
  • 1 tablespoon Mustard (15ml)
  • 2 teaspoons Thyme (10ml)
  • 1 tablespoon Chilli powder (15ml)
  • 2 teaspoons Coriander (10ml)
  • 3 teaspoons Cumin (15ml)
  • 2 teaspoons Ancho chilli (10ml)
  • 1 tablespoon Kosher salt (15ml)
  • ½ tablespoon Pepper (7.5ml)
  • Salt and pepper to taste
  • 2 bottles Honey lager
  • Sauce:
  • 3 tablespoons unsalted Butter (45ml)
  • ½ cup minced Yellow onion (125ml)
  • 3 cups chopped Tomatoes (750ml)
  • ½ cup firmly packed Light brown sugar (125ml)
  • ¼ cup Yellow mustard (60ml)
  • ½ cup Cider vinegar (125ml)
  • 3 teaspoons Worcestershire sauce (15ml)
  • 2 teaspoons Tabasco sauce (10ml)
  • Salt and pepper to taste
  • Pulled Texas Beef Sandwiches with BBQ Sauce:
  • 3.63 kilograms top Sirloin roast (3.62 kg)
  • ¼ cup Olive oil
  • Salt and pepper to taste
  • 6 - 12-inch long Submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
  • 15 cups Apple wood chips (3.75 litres)
  1. In a bowl mix together cayenne, mustard, coriander, chilli powder, thyme, coriander, cumin, ancho chilli, salt and pepper. Rub all over the beef
  2. Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups (1250 ml) of dry wood chips
  3. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminium foil
  4. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package
  5. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches
  6. Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan
  7. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke
  8. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC
  9. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare
  10. Change the smoke pouch every hour as it cooks.
  11. While the sirloin is smoking prepare your sauce.
  12. In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes
  13. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more
  14. Set aside and allow to cool to room temperature
  15. Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes
  16. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise
  17. Lay lettuce leaves on the bun to cover. Add beef and sauce
  18. Wrap tightly
  19. Cut it into 8-inch piece sandwiches

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