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I made this last Friday controlling the cook remotely while I was away watching the latest Star Wars movie with my son.

 

Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream sauce and another with barbecue sauce. Simply awesome!

 

 

Recipe Ingredients:
One 3 lb chuck roast
1 large onion
2 large peppers, mild/med/hot whatever
Sprigs of thyme and oregano
coarse salt
black pepper
Burger Buns
Horseradish Cream Sauce
Optional dark beer for additional braising liquid if necessary.

 

View the entire charted cook at ShareMyCook.com.

 

Other videos/products mentioned:
Back To Basics Brisket - Beef, Smoke, Salt, & Pepper in Perfect Harmony
BBQ Guru CyberQ Cloud Temperature Controller

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1 minute ago, KismetKamado said:

Looks great from the picture!  Not a huge video fan here since I am usually browsing the forums while trying to get kids to sleep. I’ll try to remember to double back and watch it sometime though. 

 

I'm often at work so I have gotten into the habit of clicking the little watch later icon (but you have to be signed in to youtube) and watching a stack in the evening.

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10 hours ago, AntinOz said:

 

I'm often at work so I have gotten into the habit of clicking the little watch later icon (but you have to be signed in to youtube) and watching a stack in the evening.

 

I do this all the time; banking up videos to binge watch later when I'm able to.

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I use YouTube Red and downloaded it for viewing on my subway ride home....well I think the people next to me started drooling....and thinking "Why is that guy watching BBQ videos on the train" lol  

 

Great video! ..... and I have been a fan of Horseradish cream sauce since having it at Morton's.   I wonder if it works good with Brisket?? Hell---I'd eat it by itself.   

 

 

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Larry thank you for the video.   Chuck not available in my location so I used 2 small blade roasts.   I made a couple of changes, I coated each roast with Avocado mayonnaise then coated with sea salt and fresh ground pepper.   Smoked at 250 F with hickory and oak for 1.5 hours.   I used  one Guinness beer,  thyme, oregano, red onion and 2  jalapeño peppers plus 1 cup water.   Brazed roasts for 4 hours at 250 F.     Very happy with first time result.  Taste was great.  Note to self if brazing for 4 hours I need to have more liquid in pot I think two bottle of Guinness and 2 cups of water would have worked out.  

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