KC Masterpiece^® BBQ Beef Sandwiches​

For the BBQ Beef:

• 4–5 pounds rump or blade roast
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1½ teaspoons dry mustard
• 1½ teaspoons cayenne
• ½ teaspoon garlic powder
• 1½ to 2 cups KC Masterpiece® Original Barbecue Sauce

For the Beans:

• 1 15 oz. can pinto beans, drained
• 1 clove garlic, minced
• ¼ cup jalapeño, finely chopped
• 1 teaspoon cumin
• Kosher salt
• freshly ground black pepper

For the Sandwich:

• 6 8-inch-long sandwich rolls
• Prepared ingredients above

For the BBQ Beef:

1. Trim excess fat from roast, if needed. Combine seasonings and rub on all sides of meat. Wrap with plastic wrap or plastic storage bag and refrigerate overnight.

1. When ready to roast, preheat oven to 325˚F
2. Place roast in a Dutch oven and cover with 1½ cups barbecue sauce.
3. Roast for 1 to 1½ hours or until internal temperature reads 135˚F.
4. Let meat rest for 10 to 15 minutes before slicing. Or, cook meat in a covered barbecue grill over low Kingsford^® Charcoal Briquet coals, turning to cook evenly until done, 1½ to 2 hours, testing with thermometer for an internal read of 135˚F. Let rest 10 minutes before slicing

For the Beans:

1. Warm beans in a saucepan over medium heat and smash a bit with a fork.
2. Add the garlic, jalapeño, cumin and salt and pepper to taste. Keep warm.

For the Sandwich:

1. Cut sandwich rolls in half lengthwise, leaving one edge attached. Open roll and pull out a bit of soft center.
2. Spread beans on bottom of roll.
3. Top with beef slices, sliced onion and more barbecue sauce. Wrap up in wax paper and cut in half.