2-3lb of chuck/braising steak. Enough for about 2 sandwiches or 4 small snacks.
Dry them off and let them warm up to room temperature.
Chop them up so they fit in the pan and get rid of any excess fat.
Special recipe dry rub, Memphis style!
Don't be stingy. Coat 'em up real good on both sides.
Better chop up some onions and garlic for the broth...
... and soak up some mesquite chips for the grill.
Smoke 'em direct, 2 mintues either side, then onto the indirect and get them onions going!
Just about done.
You smell that? It smells GOOD!
When the onions are fried off, get them steaks in the pan. Whoo Wee!!!
Beef stock.
Raise the liquid level just so it covers the meat.
Add a bit more mesquite.
Ready for the low and slow baby.
4 hours will do, but the longer the better. Better prepare another chimney.
Two hours in, looking real good.
Add more charcoal, sit back and relax.
Just time for a quick pose.
4 hours and looking real damn tasty!
5 hours.
And by the miracle of time, this beef is DONE. Time to serve it up!
Bread.
Meat.
Obligatory close up. Whoo wee!!!!
You smell that?
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