Enjoy this recipe for chuckwagon BBQ beef sandwiches, courtesy of Clint Combs of the Curley Cue Cooking Team in Las Vegas.If you don’t have an outdoor Dutch oven, these recipes can be prepared in a covered casserole dish or indoor Dutch oven at about 350 F, unless temperature is otherwise noted.
Use a 10 to 12-inch Dutch oven, depending on how much you fix. Because you will be using this for sandwiches, an economy cut of meat is fine. They have a good flavor and with a little extra cooking time will come out fine when they are cut up.
Make your oven level. Pour in oil. Brown roast on all sides, then salt and pepper and Accent to taste. Cover, add heat to the top and let simmer, checking every 15 minutes or so.
Depending on the size and shape of the roast, in about an hour it should be ready for you to take the meat off the bone, if any.
Pull meat apart in strips, removing all excess fat and bone. While doing this, let the juice from the roast simmer slowly. Using a spoon, dip out any extra grease, then pour in the barbecue sauce to thicken the juice that was in the oven. It may take the whole bottle.
Add the prepared meat to the flavorful mixture of roast juice and hickory barbecue sauce. Simmer for about 30 minutes to let the meat absorb the flavor.
Source: Clint Combs of the Curley Cue Cooking Team, Las Vegas