Description
This Smoked BBQ Beef Sandwich recipe features a tender pulled chuck roast that's dry-rubbed, smoked low and slow, then braised in a flavorful mixture of beef stock, barbecue sauce, and spices before being shredded and served on buns with classic barbecue toppings. The perfect meal for a weekend cookout or game day feast.
Ingredients
Beef and Rub
- 3-3.5 lb chuck roast
- ¼ cup yellow mustard
- ¼ cup Worcestershire sauce
- Texas Rub (your favorite barbecue rub)
- 'Que That Barbecue Seasoning or substitute another barbecue rub
Braising Liquid
- 1 cup barbecue sauce
- ¾ cup beef stock
- ½ cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce
- 1 small onion, finely diced
For Serving
- Hamburger or slider buns
- BBQ sandwich toppings such as dill pickles, thinly sliced raw onion, or coleslaw
Instructions
- Prep the Grill: Preheat your pellet grill or smoker to 250℉ to prepare for slow smoking the chuck roast.
- Prepare the Chuck Roast: Coat all sides of the chuck roast with a thin layer of yellow mustard as a binder, followed by a thin layer of Worcestershire sauce. Total about ¼ cup each. Then generously apply Texas Rub and 'Que That Barbecue Seasoning over all surfaces of the roast.
- Smoke the Chuck Roast: Place the seasoned roast directly on the grill grates and smoke for 4-5 hours until the internal temperature reaches 160-165℉.
- Make the Braising Liquid: In a half-sized aluminum foil pan, combine beef stock, apple cider vinegar, Worcestershire sauce, hot sauce, barbecue sauce, and finely diced onion. Mix thoroughly to blend flavors.
- Braise on the Grill: Transfer the smoked roast into the foil pan with the braising liquid. Spoon some liquid over the roast, then cover the pan tightly with foil. Cook on the grill at 325℉ until the internal temperature hits 208-210℉ and the meat becomes shreddable, approximately 1.5 to 2 hours.
- Shred the BBQ Beef: Remove the roast and shred it using two forks directly in the foil pan, discarding large fat pieces. Separate the braising liquid into another bowl, skim off excess fat, then pour about 1 cup of this liquid back into the shredded beef. Mix well and add ½ to 1 cup of barbecue sauce, stirring to combine.
- Thicken the Sauce on the Grill: Return the pan with shredded beef to the grill, uncovered, cooking at 325℉ for an additional 30-45 minutes to allow the sauce to thicken and meld with the meat flavors. Stir before removing.
- Serve: Serve the pulled smoked BBQ beef on hamburger or slider buns or Texas Toast. Top with your favorite additions such as coleslaw, dill pickles, or raw sliced onions for a classic BBQ experience.
Notes
- Use a meat thermometer to accurately monitor internal temperatures during smoking and braising to ensure perfect tenderness.
- If you don’t have a pellet grill, a charcoal or gas smoker can be substituted, maintaining low temperatures and smoke.
- Adjust the amount of hot sauce in the braising liquid to control the spice level to your preference.
- Leftover pulled beef can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free version, confirm that all barbecue sauces and rubs are gluten-free.
