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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.
Course Main Course, Tailgate
Cuisine BBQ, Budget Friendly
Keyword Chuck Roast, Chuckies, Pit Barrel Smoker
Prep Time 15 minutes
Cook Time 6 hours
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