Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Made a Diablo Beef about 1 month ago. With that one cook made sammies, tacos and nachos. This week the last of the leftovers were used in a stew. Perfect meal for a cold damp day.
5 LBS of chuck roast
Inject with about 4 cups of beef broth
Tatonka rub
All Spice Chipolte Garlic Sauce
300 degrees. 2 hours open pan with mesquite, apple and hickory wood smoke. Then covered and another 3 hours cooking time. The shredded. On a roll with sautéed onions and cheddar cheese.