The day before Memorial Day, Mom was going to take a brisket out of the freezer, which is a walk away from the house and near our barn.  She planned on doing this after we finished our evening chores.  While we were outside feeding the chickens and geese and talking to the horses, big clouds started rolling in, and a flash of lightening that went all the way to the ground made mom tell me we had better finish up and go inside. 

We said goodnight to the animals that sleep at the barn, and hurried back to the house.  After a while, she said “Oh no, we forgot to get the brisket!”  It was raining really hard, and there was a lot of flashing light outside and loud grumbling from the angry clouds.  I really did not want to go outside, and was relieved when Mom said we would just see what we had in the freezer inside the house instead.  She talked about how wonderful pulled pork is, and that beef could be even better.  I think her idea turned out really well, especially when she served it with fresh cornbread biscuits and spicy cowboy beans.  She let me taste it, and I let her know it was yummy by eating every bit in a hurry.  I hope all my friends might get a chance to taste this too, so I’m going to tell you how she did it: 

Take a Kincaid Ranch grass-fed chuck roast (2-3 pounds), and rub it all over with your favorite rub (mom whips one up with chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper).

Smoke the roast on 180 degrees on a Traeger or similar smoker for 3-4 hours.

Mop the roast each hour with a mixture of 2 cups of your favorite beer, ½ cup apple cider vinegar, and 2 tablespoons Worcestershire sauce.

Put the roast in a pot and pour the remaining mop sauce in the pot, along with 2 cups of water or beef broth, and turn the Traeger up to 350.  Let the roast braise in the pot for 3-4 more hours.

Take the roast out of the pot and put it back on the grill.  Turn the grill down to 180.  Baste the roast with your favorite BBQ sauce, or use mom’s old family recipe (1 cup ketchup, 1/3 cup honey (again, Kincaid Ranch honey is the best, but use what you have), ½ cup brown sugar, ½ cup apple cider vinegar, 2 tablespoons Worcestershire sauce).

Take the roast pieces (it will be in pieces by now) off the grill after about 30 minutes, and pull the meat apart with meat claws or forks.  Add the rest of the BBQ sauce to the mix. 

You can eat the meat in a pile with your favorite side dishes or make a sandwiches.

Yum and woof.