Barbecued Chuck Roast
Step one: Find an easier substitute for a giant shoulder clod.
Why This Recipe Works
Beef shoulder clod, a sacred cut in some corners of Texas, delivers supremely beefy flavor underneath a coal-colored crust spiced with black pepper, cayenne, and salt. However, it often tips the scales at somewhere between 13 and 21 pounds. To make a more manageable version, we used chuck-eye roast, which is cut from the shoulder clod. Salting the roast overnight seasoned it throughout. Cooking the roast over indirect heat on a hot grill outfitted with a packet of soaked wood chips infused the beef with smoky flavor. And pulling the roast off the grill when it registered 155 degrees and slicing it paper-thin yielded ultratender meat.
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