BBQ BEEF.....and NO CROCKPOT?

Question

I need a reciped to make that shredded(fall apart) BBQ beef...I have like a 5-6 pound bottom round roast...and all the fixins....no crockpot though...im looking for a way to cook it a little quicker then the 8-12 hours all the other recipes suggest...PLEASE HELP!!!!

Answer 1

Pulled Pork (or beef) Barbecue
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Dry rub (optional)
1 Tb sugar Sauce
1 Tb salt 2 cups chopped onions
1 Tb brown sugar 1/4 cup cider vinegar
1 Tb ground cumin 1/4 cup dark brown sugar, packed
1 Tb chili powder 2 Tb spicy brown mustard
1 Tb freshly cracked black pepper 1 Tb dark molasses
1/2 Tb cayenne pepper 1/4 tsp cayenne pepper
2 Tb paprika 1/4 tsp liquid hot pepper sauce
Meat 3 Tb Worchestershire sauce
4 lbs pork shoulder, pork butt 1 cup ketchup
roast, beef brisket or beef 1/2 cup chili sauce (ketchup type)
chuck roast 1/2 lemon, sliced
1 3.5 oz bottle liquid smoke 1 Tb salt
1/4 tsp black pepper

Combine dry rub ingredients in bowl. Rub meat with mixture, coating
all surfaces. Preheat oven to 325F. Put meat on a rack in a roasting
pan, fat side up, and pour the liquid smoke around it. Seal pan with
foil and place in oven. Roast for 4 hours or until very tender,
turning once. Uncover meat for the last 30 minutes to brown. Remove
meat from the oven and let it cool. Wrap it in plastic and
refrigerate. Pour the pan juices and fat into a glass jar or bowl,
cover and refrigerate.

The next day, remove meat from fridge and trim away any extra fat.
Pull meat into small shreds. Remove hardened fat from pan juices. In
a large pot, melt 3 Tb of the hardened fat over medium heat, add the
onions and saute until tender. Add all the remaining ingredients and 1
cup of the pan juices. Stir well and simmer for 20 minutes over low heat.

Add the "pulled" meat to the sauce and simmer very slowly, uncovered,
for 1 hour, stirring frequently. Add more pan juices, or water, if
necessary, to keep the meat moist.

Serves 8-10.

Answer 2

Use a smoker (non-propane bbq-pit). You will need a temperature gauge (the meat needs to remain at a constant temperature, it will vary depending on the type and weight) and it will require alot of time (probably more than you’re willing to put in) and supervision (to maintain the correct temperature). Use a dry rub on the exterior, do not cut the meat open before cooking. Be careful when selecting your wood, as different wood will add different flavors to your meat. I suggest you get a man to help you.