So I was inspired by
Gonna Smoke
to revisit this. I'd wanted to try it his way (and I will) but I had the craving for Midway BBQ beef style. I did add about 15-20% pork belly just because I wanted to.
Started with a little less than a 3lb chuck and about 3/4 lb belly. Tossed on the smoker @250 for about 3 hours. Heavy heavy pepper and decent amount of salt.
Ran it all through my grinder on the wagon wheel plate. I can't lie, I had a few bites straight out of the grinder and it almost became sandwich meat ..
So 3.5 lbs meat in a pot, 2 rough diced onions, about a tsp of garlic powder (added another tsp later) and a very healthy dose of black pepper along with a stick of butter, a quart or so of water and a blob of better than bouillon beef. Almost forgot the mustard, added about 3-4 oz.
Low simmered uncovered for roughly 4 hours. Took a whisk to it to kinda smush up the onions. Another hour and it was the consistency I wanted. Stirred it a lot in that hour, it really helps get the consistency right.
Pan of yeast rolls, some peas because I had to make a nod to health lol, and some good slatherin butter on the roll. I'm happy. Kept adding more pepper, it took probably close to a quarter cup with what I'd sprinkled on the meat before smoking it and what went into the pot.

Started with a little less than a 3lb chuck and about 3/4 lb belly. Tossed on the smoker @250 for about 3 hours. Heavy heavy pepper and decent amount of salt.
Ran it all through my grinder on the wagon wheel plate. I can't lie, I had a few bites straight out of the grinder and it almost became sandwich meat ..
So 3.5 lbs meat in a pot, 2 rough diced onions, about a tsp of garlic powder (added another tsp later) and a very healthy dose of black pepper along with a stick of butter, a quart or so of water and a blob of better than bouillon beef. Almost forgot the mustard, added about 3-4 oz.
Low simmered uncovered for roughly 4 hours. Took a whisk to it to kinda smush up the onions. Another hour and it was the consistency I wanted. Stirred it a lot in that hour, it really helps get the consistency right.
Pan of yeast rolls, some peas because I had to make a nod to health lol, and some good slatherin butter on the roll. I'm happy. Kept adding more pepper, it took probably close to a quarter cup with what I'd sprinkled on the meat before smoking it and what went into the pot.