BBQ chuckies - pulled smoked BBQ chuck roast recipe
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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

Ingredients

  • • 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

Instructions

  • 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.