Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight

beef chuck roast

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and cooks similarly.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + spices

Homemade sauce can reduce sugar and preservatives.

buns

🥗Healthier: whole grain bread

💰Cheaper: store-brand buns

Whole grain bread offers more fiber.

pickles

🥗Healthier: cucumber slices

💰Cheaper: homemade pickles

Homemade pickles can be made easily and cheaply.

Season the chuck roasts with AP rub, ensuring they are well covered.

Preheat the smoker to 250°F using pecan pellets.

Place the seasoned chuck roasts on the smoker and cook for about 1.5 hours, flipping halfway through.

After 1.5 hours, check the internal temperature and ensure it reaches around 150°F before wrapping.

Transfer the roasts to a pan and add warmed beef broth for moisture.

Cover the pan with foil and continue cooking for another 2 hours at 250°F until the internal temperature reaches 195°F.

Remove the roasts from the smoker and let them rest before shredding.

Caramelize onions while the beef rests.

Assemble the pulled beef sandwiches on onion rolls with horseradish mayo.

Cooking Techniques

Equipment Needed

Spice Level: