Recipe(tried): Pulled Barbecue Method

Pulled Barbecue Method
Source: Jane Butel

This method prepares your meat for a delicious
"pulled barbecue". Ms. Butel prefer using beef brisket and beef round roasts, but pork shoulders and butts may be used. Here is how to do it in the oven or on top of the stove.

If you are cooking the meat in the oven, preheat it to 325 F. Sprinkle the meat with salt & pepper to taste. Place it in a heavy pot. If you intend to cook the meat on a burner, add 1/2 cup water to the pot & cover tightly with a lid or aluminum foil. Cook on Low heat. Check the meat periodically & add more water if necessary. If you are cooking the meat in the oven, you need not add water. Just cover tightly and place in the oven.

For either method, cook approximately 1 hour per pound of meet, or until the meat is fork tender and falls apart. When the meat is done, remove it from the pot & allow it to cool. Trim any excess fat from the meat. For fulled "pulled" meat, pull meat into shreds with your hands or two forks. For partially pulled meat, pull the meat inti 1 inch chunks.

Return the shredded meat to the pot, add your favorite sauce, allowing 1/2 cup sauce per pound of meat, or to taste, and cook, uncovered, over Low heat. The barbecue should be heated through!
Delicious!