Smoked BBQ Beef Sandwiches with Pulled Chuck Roast

smoked bbq beef sandwiches with chuck roast

5 from 1 vote

Smoked BBQ Beef Sandwiches with Pulled Chuck Roast

These smoked BBQ beef sandwiches are made with tender and flavorful pulled chuck roast. Serve this smoked BBQ pulled beef with your favorite sandwich toppings like dill pickles, thinly sliced onion, or fresh coleslaw for a fantastic BBQ beef sandwich!

Prep Time5

Cook Time7 30

Total Time7 35

Course: Main Course

Cuisine: American

Keyword: barbecue beef sandwiches, pulled bbq beef, smoked bbq beef sandwiches, smoked bbq chuck roast

Servings: people

Ingredients

3-3.5 lb chuck roast
¼ cup yellow mustard
¼ cup Worcestershire sauce
Texas Rub
'Que That Barbecue Seasoning or substitute your favorite barbecue rub

For the Braising Liquid:

1 cup barbecue sauce *Use your favorite barbecue sauce - adjust apple cider vinegar if needed based on sweetness of your chosen sauce.
¾ cup beef stock
½ cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1 small onion finely diced

For the BBQ Beef Sandwiches:

hamburger or slider buns
BBQ sandwich toppings like dill pickles, thinly sliced raw onion, or coleslaw

Instructions

Prep the grill. Preheat pellet grill or smoker to 250℉.
Prep the chuck roast. Add a thin layer of yellow mustard to all sides of the chuck roast as a binder. Follow with a thin layer of Worcestershire sauce on all sides. About ¼ cup total of each. Sprinkle a liberal amount of Texas Rub and 'Que That (or your favorite barbecue seasoning) on all sides of the chuck roast.
Smoke the chuck roast. Place the chuck roast directly on the grill grates and smoke for about 4-5 hours, or until the internal temp is about 160-165℉.
Prepare the braising liquid. To a half-sized aluminum foil pan, add beef stock, apple cider vinegar, Worcestershire sauce, hot sauce, barbecue sauce, and finely diced onion. Mix to combine.
Braise the chuck roast on the grill. Place the smoked chuck roast in the aluminum foil pan, and spoon the braising liquid on top. Cover pan tightly with aluminum foil and cook on the grill at 325℉ until internal temp of chuck roast reaches about 208-210℉ and roast can be shredded (about 1.5 - 2 hours).
Shred the BBQ beef. Pour pan juices/braising liquid into a separate bowl. Use two forks to shred the smoked chuck roast in the aluminum foil pan, discarding any large pieces of fat as you shred. Skim the excess fat off the braising liquid. Pour about 1 cup of the skimmed braising liquid back in the foil pan with the shredded beef. Mix to combine. Pour about ½ - 1 cup of barbecue sauce on top of the shredded beef.
Cook BBQ beef on the grill to thicken the sauce. Put the shredded BBQ beef back on the pellet grill or smoker uncovered, and cook for an additional 30-45 minutes at 325℉. Remove from the grill, and stir to redistribute the sauces.
Serve your shredded smoked BBQ beef sandwiches. Serve shredded BBQ beef with hamburger buns or Texas Toast of your choice. Top with coleslaw, thinly sliced onions, dill pickles, or your favorite barbecue sandwich toppings.

Video

Notes

Be cautious about what barbecue sauce you use for this pulled BBQ beef recipe. The sauce that I used was sweeter and thicker, so I added more apple cider vinegar to balance it out. Don’t be afraid to mix a store-bought sauce with a little red pepper, apple cider vinegar, brown sugar, etc. to make the perfect barbecue sauce for your sandwiches. I used KC Masterpiece Original Barbecue Sauce for this recipe.

Nutrition