Ingredient List:
- 1 Certified Hereford® “Boneless Chuck Roast”
- 1 Bottle Willingham’s Wham Marinade
- 7 oz Willingham’s Wham Cajun Rub
- 1 pkg Demi-Glace, Demi-Glace Gold®
- 1 bottle Rocks Famous BBQ Sauce
- 1 Jaccard Tenderizer
- 1 Vacuvin Marinater
- 4–6 Chunks John Henry’s Coffee Wood
Instruction:
Take well chilled “Chuck” and Trim any excess surface fat coat off the sides and edges.
Take the Jaccard and evenly puncture the top surface ~ 3/4 of the way to the bottom of the meat, place the “Chuck” into the Vacuvin Marinater add ½ bottle of Wham Marinade, close up and pull a vacuum and set aside at room temp ~1½ hour.
Release the vacuum on the Vacuvin Marinater remove the meat and coat the “Chuck” with a medium coat of the Wham Cajun Rub on both sides and the edges.
Over a high grill heat (2–3 sec hand hold), sear the punctured top of the “Chuck” to a mahogany color with light black char points, repeat on all sides
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Coffee Wood. Set the “Chuck” into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat temp. Start basting the “Chuck” with the remaining Wham Marinade as needed to build a nice bark.
METHOD-A: Low and Slow… Elevate the oven temp to 280° for a slow cook ~4–6 hours at ~2 hours, foil wrap the meat to hold color OR for a heavier bark, leave the meat unwrapped. Finish the meat at 350° for ~1 hour, until the internal meat temp is 205° and the probe thermometer slides in effortlessly. Pull the “Chuck” to rest and then trim any burnt ends from the edges and remove the excess internal fat. Slice and shred the remaining meat across the grain. Prepare the Demi-Glace Gold® and add enough to moisten the shredded meat.
You can add a little Wham Marinade at serving. Serve immediately with Rocks Famous BBQ Sauce…. Enjoy.
METHOD-B: Speed Roast: Elevate the oven temp to 350° and roast until meat has a bronze color, ~ 2 hour. Foil wrap the meat to hold color OR for a heavier bark, leave the meat unwrapped. Finish the meat at 350° for ~2 hour, until the internal meat temp is 205° and the probe thermometer slides in effortlessly. Pull the “Chuck” to rest and then trim any burnt ends from the edges and remove the excess internal fat. Slice and shred the remaining meat across the grain. Prepare the Demi-Glace Gold® and add enough to moisten the shredded meat.
You can add a little John Henry’s Brisket Marinade, Serve immediately with John Henry’s Original Sauce….
Enjoy!!
