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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
Course: Main Course, Tailgate
Cuisine: BBQ, Budget Friendly
Keyword: Chuck Roast, Chuckies, Pit Barrel Smoker
Servings: 12
Calories: 394kcal


  • Pit Barrel Smoker



  • 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.


Sandwich portion about 7 oz.
If you don't want to make your own BBQ sauce just pour over a 12oz bottle of your favorite store bought sauce.


Calories: 394kcal | Carbohydrates: 29g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1518mg | Potassium: 818mg | Fiber: 2g | Sugar: 24g | Vitamin A: 896IU | Vitamin C: 70mg | Calcium: 67mg | Iron: 4mg