Pulled Smoked Chuck Roast: BBQ Chuckies
A recipe for a BBQ chuckie sandwich with peppers and onions and an Imperial Stout BBQ sauce.
Prep Time15 mins
Cook Time6 hrs
- • 1 4 lb Chuck Roast
- • A few tablespoons salt and pepper plus 2 tsp for the sauce
- • 1 cup Ketchup
- • 1/2 cup Apple Cider Vinegar
- • 1/2 cup Brown sugar
- • 1/4 cup Honey
- • 3 tablespoons Worcestershire sauce
- • 3-4 whole Jalapeno peppers
- • 1 Yellow pepper
- • 1 Orange pepper
- • 2 Green peppers
- • 1 Red pepper
- • 6-8 Cloves of garlic
- • 2 Large sweet onions
- Imperial Stout Beer
Light smoker for 250-300 degrees F. Cover roast with salt and pepper. Smoke for 3 hours or until meat gets to about 165 internal temperature. Place roast in an aluminum tin with chopped peppers, onions, jalapenos and garlic.
Add one whole imperial stout beer. Cover tightly and return to the smoker for another 3 hours.
Using two forks, pull the tender beef and mix well.
To build the imperial stout BBQ sauce add the ketchup, Worcestershire sauce, honey, brown sugar, pepper and apple cider vinegar to the beef mix and stir well.
Return the sauced pulled beef to the smoker with no foil for about 30 minutes. Add pulled beef to a soft fresh roll and enjoy.