Smoked Beef Chuck Roast Sandwich

smoked pulled chuck roast sandwich with pickles

Smoked Beef Chuck Roast Sandwich

After you taste this Smoked Beef Chuck Roast Sandwich, you will forget about any other BBQ sandwiches!! This sandwich has all the tenderness of pulled pork but with that beefy goodness of brisket

Course Main Course, Tailgate

Cuisine BBQ, Budget Friendly

Keyword Chuck Roast, Chuckies, Pit Barrel Smoker

Prep Time 15

Cook Time 6

Servings

Calories 394kcal

Equipment

Pellet Grill
Aluminum foil
9x13 Foil Pan

Ingredients

4 lb Chuck Roast
3 tbsp BBQ Dry Rub
3/4 Cup Ketchup
1/2 cup Beef Broth
12 oz Beer
1/4 cup Brown sugar
3 tbsp Honey
2 tbsp Soy Sauce
3 tbsp Worcestershire sauce
2 Yellow Onions Sliced
3 Bell Peppers Multi-colored (Sliced)
4 Jalapeno Peppers Sliced
8 Garlic Cloves about 3 tbsp Chopped

Instructions

Preheat the Smoker to 275 Degrees F. Season the chuck roast on all sides with BBQ dry rub. Place the seasoned beef on the grates and smoke for 3 hours
Chop and slice your garlic, onions, bell peppers, and jalapenos. Set out your other ingredients and your 9x13 foil pan.
Place the veggies and the other remaining ingredients in the Foil pan along with the beef chuck roast, and cover with aluminum foil. Cook for another 3 hours covered.
Pull back a corner of the foil and probe the chuck roast to see if it's tender. The probe should go into the meat with no resistance. The internal temperature should be around 205-210 degrees F. If the meat is not tender, cover and cook for another hour.
Once the chuck roast is tender use a pair of tongs to shred the meat and incorporate it with the sauce and the veggies in the pan.
Serve the shredded chuck roast in the pan, along with buns, pickles, and any other condiments you like.

Notes

The sandwich portion is about 6 oz.

If you don't want to make your own BBQ sauce, pour over a 12oz bottle of your favorite store-bought sauce.

This recipe can also be made in a crockpot on low for 8 hours or until tender.

Nutrition