The Texas BBQ Forum

OldUsedParts wrote:After all of these great suggestions, I think I've decided to put it on the ECB like I was gonna do a chuckie or tri-tip cook EXCEPT with charcoal on bottom of pit and meat at the very top. Then after I get some smoke and maybe some bark on it, I'm gonna put it in the Crock Pot with chopped own-yawns, peppers, beer, beef broth and finish it. Then I'll take it out, pull it and put it back in with some Suckle Busters Hot and Spicy Sauce for an hour or so. Never done this before so it should be a challenge fo sho. Thanks to everyone for the valued suggestions

I bet how ever you do it it's going to be good.



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Well, I finally gotz time to try and finish or at least semi-finish the Rump Roast/Pulled BBQ Beef Project.
Had the Rumpy soaking in a Beer, Brown Sugar, SPG and ETC marinade overnight and now it's been dusted with Suckle Busters 1836 Rub and is over the charcoal accompanied by some Hebert's Specialty Meats Pure Pork Sausage Links. Soaked some Hickory Chips and chunked them in at the start and man did I get the smoke - - - might be a couple of days before I finish it in the Crock Pot but ya gotta do what ya gotta do when ya can yanno? The Sausage will do good to survive the day.

You might know that I'd "finally" get some grill marks the time I wanted Bark instead
This was a mid-cook flip because I don't want to cook the Rumpy just smoke and bark/mark it for the Crock Pot.

OK, got good use out of the pan of Kingsford and I'm happy with the outside of the Rumpy and it's ready for the Crockie - - - the Sausage, however, won't be here long, especially if the Wiffy wakes up and sees them. OH, I thought I'd show Y'all my BBQ table since Wild Bill was sportin his new one.

Can’t wait to see what you think about the finish in the crock pot. I’ve thought about doing that with the pulled chuck for tacos.

I gotta give it to you on the BBQ table. Yours really is a step up from the rest :)


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