- 4 lb. Beef English Cut or Chuck Roast
- Dizzy Pig Raising the Steaks Seasoning
- 1 cup beef broth
- 1 lb. package of Jimmy Dean Sage Sausage
- 1/4 cup diced Candied Jalapeños (Madison Fireplace & Patio)
- 1 medium onion diced
- 1 cup Bacon & Bourbon BBQ Sauce (Madison Fireplace & Patio)
Set your grill up for indirect cooking. Cook the beef at 250 degrees. Season the beef with Dizzy Pig Raising the Steaks Seasoning and place onto your grill to smoke for 4 hours. After 4 hours place the meat into an aluminum BBQ Pan large enough to hold the meat. Add a cup of beef broth to the baking pan with the meat and return to the grill. Cook an additional 2 hours and then check the internal temperature of the beef. It will be ready when the internal temperature is 200 degrees. While the meat is cooking, brown the sausage and onions together in a skillet on your stove. Remove from the heat and add the jalapeños, mixing thoroughly. Slice the meat into small 1” pieces. Place the sliced beef into a large pan so that you can easily shred the meat as you would a Boston Butt. (Meat Claws make this easy.) Thoroughly mix in the sausage mixture with the shredded beef and BBQ Sauce. Serve the meat mixture on a Hamburger Bun along with a pickle and some chips. Or, make some Jalapeño Cornbread and some Pinto Beans. Ladle some beans onto a slice of cornbread and then some of the meat mixture on top of the beans. The next thing that you would need to do, would be to take a nap!
