How To make Laredo Barbecued Pot Roast
Ingredients
3
pound
beef, cross rib, pot roast
1
each
onion, chopped
1
each
garlic, clove, minced
8
oz
tomato sauce
1/4
cup
sugar, brown
3
tablespoon
cider vinegar
1
tablespoon
mustard, prepared
1
tablespoon
worcestershire sauce
2
teaspoon
salt
1
teaspoon
italian herbs, crumbled
1/4
teaspoon
pepper
cornmeal DUMPLINGS:
2/3
cup
milk
2
tablespoon
vegetable oil
3/4
cup
flour
1/2
cup
cornmeal
2
teaspoon
baking powder
1
teaspoon
salt
Directions:
Trim excess fat from beef; brown in skillet, remove and reserve. Saute onion and garlic until soft in pan drippings. Place pot roast in slow cooker with onion and garlic. Combine tomato sauce, brown sugar, vinegar, mustard, worcestershire sauce, salt, italian herbs and pepper in a small bowl; pour over beef, cover. Cook on Low for 10 hours, or on High for 6 hours, or until beef is tender when pierced with fork.
Remove beef to a heated platter and keep warm. Turn heat control to High while making dumplings. Combine milk and vegetable oil in a medium sized bowl. Sift 3/4 cup flour and cornmeal, baking powder and salt over milk and oil. Stir just until mixture is moist. (Dough will be soft.) Drop onto hot food in slow cooker. Cook on High for 30 minutes or until puffy light. (Do not remove the cover or the dumplings will not puff up.)
How To make Laredo Barbecued Pot Roast's Videos
Smoked Brisket on Pellet Grill
Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker
#smokedbrisket #pelletgrillbrisket #howtobbqright
Brisket smoked on a Pellet Grill
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6 Boning Knife
- Killer Hogs Hot Rub
- Killer Hogs TX Brisket Rub
- White Hand Saver Gloves
- Butcher Paper for Briskets
- Thermoworks DOT
- Red Meat Cooler
- Red Handle 12 Slicing Knife
The only thing it takes to create amazing brisket on a pellet grill is time. Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill.
I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket. I use a layer of my Killer Hogs Hot BBQ Rub and then a layer of my Killer Hogs TX Brisket Rub
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”. Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.
Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.
After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.
Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
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Pulled Pork Smoked on a Pit Boss | Pellet Grill Pork Butt
Learn How to Make Smoked Pulled Pork on a Pit Boss Pellet Grill!
Find the step-by-step recipe here ➡️
Having TEMPERATURE PROBLEMS on your Pit Boss?? Watch THIS ➡️
Today we are smoking a Pork Butt, sometimes called Boston Butt, on our Pit Boss pellet Grill. We'll show you how to pick put, trim, season, smoke, wrap, and pull this delicious BBQ staple for the best smoked pulled pork you've ever had. It can really be made on any smoker or pellet grill including Traeger or Camp Chef as well.
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???? Products Used in this Video????
➡️ iMarku Boning Knife
➡️
➡️ Three Little Pigs Kansas City Championship BBQ Rub
➡️
➡️ Bear Mountain Gourmet Blend BBQ Pellets
➡️
➡️ Oklahoma Joe's 20lb Pellet Bucket
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➡️ ThermoPro Internal Temperature Probe
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➡️ ThermoPro Instant Meat Thermometer
➡️
➡️ Adjustable BBQ Spray Bottle
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➡️ Disposable Black Nitrile Food Handling Gloves
➡️
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️
➡️ Bear Claws
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➡️ Blues Hog Tennessee Red BBQ Sauce
➡️
♨️ More Pit Boss RECIPE Videos ♨️
Baby Back Ribs ➡️
Smoked Pork Tenderloin ➡️
Smoked Chicken Breasts ➡️
CRISPY Chicken Wings!! ➡️
Perfectly SEARED Steaks ➡️
???? More MUST WATCH Pit Boss Videos ????
How to FIX Your Pit Boss TEMPERATURE PROBLEMS ➡️
How to GET MORE SMOKE from your Pellet Grill ➡️
How to Quickly INSTALL THE TOP RACK on a Pit Boss ➡️
How to EMPTY THE HOPPER and AUGER on a Pit Boss ➡️
???? More Favorite Pit Boss Recipes????
Baby Back Ribs ➡️
Beef Brisket ➡️
Chicken Thighs ➡️
Salmon ➡️
Mac and Cheese ➡️
⏰⏰Chapters⏰⏰
0:00 Introduction
0:27 Trim and Season
2:23 Setting up the Pit Boss
3:16 Time and Temperature
5:16 Wrap in Foil
6:35 Unwrap and Firm
7:07 Rest, Pull, and Season
8:09 Sauce and Serve
#pitboss #pitbossnation #porkshoulder #pulledpork
This method KILLS the 3-2-1 method
My friend trying birria tacos for the first time✨ # | ???? Video By bsalaxar #Shorts
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How NOT to Use a Pellet Smoker #BBQPitMasterSecrets
Title Info: How NOT to Use a Pellet Smoker #BBQPitMasterSecrets
In this video we will cover the Top 5 Biggest Mistakes you can make on your pellet smoker and give you the Top 5 best Tips and Tricks to point you in the right direction in making awesome backyard BBQ!
Any questions let me know in the comments! Enjoy!
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Delicious Pulled Pork | Pit Boss Laredo | Pellet Grill
This Delicious pulled pork recipe was smoked on a pit boss Laredo 1000 pellet grill and came out outstanding. We used the pork Picnic roast section of the pork shoulder, But the pork butt is the commonly used section and can be used instead of the pork picnic shoulder.
More great recipes on our website.
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