Beef Swiss Cheese Sandwich
Cooking at low a temp will cook meat slower forcing all nighters but tender-er meat, what we want. Sometimes too low of a temp on a low-n-slow will turn the brisket or large cut of beef into mashed meat.
All crappy cut beef lovers of the low and slow burn do it how they do it, different from you. Just think of the different appliances used to cook these thangs. You can keep an oven's temperature under control pretty easy but when you step into a 1000 gallon pit it's a different set of rules mostly paying attention for the long haul.
This is a good guide if you got your cooking vessel's attitude under control within a 10 degree difference. My general rule is a target temp of 245 no higher than 250 and no lower than 230. I freak out on higher temps but my pit master buddies don't. So see, your results will vary from your experience.
Three things to note we need is: a thermometer to measure inside meat, if your cooking appliance doesn't have one a thermometer for the inside of it, and time.
All was pretty simple and done in my auto electric smoker so I didn't have to constantly tend to a fire. A lot of these could be an "IMO 5" but I refrain because I kept costs down low AF.
- 5 lb beef shoulder
- 8 oz Uglyade
- 2 tbs Dawgs Bark
- 16 oz buns ='s 8 buns
- 8 oz swiss cheese sliced
- 2 oz onion sliced purple
- 2 tbs olive oil
- 1/4 tsp salt
In a heavy duty food bag or container add the beef and Uglyade.
Place back in fridge and marinade for 24 hours. Part 1
One hour before cooking set meat on plate on the counter to drain.
Get smoker or oven up to 245 degrees.
Get a pan to medium high heat.
Sprinkle and rub all the Dawgs Bark on meat.
Add a couple three drops of olive oil and quickly add meat to sear 2 flat sides.
In smoker add meat by itself away from heat on grill.
Cooking in oven stack a cookie sheet, foil, grill, and then the meat. So it's elevated.
Push thermometer into center of meat.
This is the long part part 2. Cook until the thermometer says 200 degrees. Mine took 13 hours, it will matter with size of shoulder and temperature consistency. Try to keep from looking at it.
When your done wrap in foil and let rest at least 1 hour. I shoot for 2 to 3 hours of rest.
In a pan heat up some olive oil, onion slices, and your volume of salt.
Pour off excess olive oil and toast buns in the pan.
Slice of swiss cheese, pulled beef, onion, cheese, and whatever else would make this perfect!
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn