Pulled Beef BBQ Sandwich
Equipment
- Grill / Smoker
Ingredients
- 3-5 lbs. Chuck Roast
- Elite BBQ Smokers SPG Rub
- 32 oz. Beef Broth
Cole Slaw
- 1 bunch Cilantro Diced
- 1/2 ea Lime
- 4 ea, Green Peppers
- 1/2 bag Shredded Cabbage
- 0.25 cup Dukes Mayonnaise
- 0.25 cup Crema
Instructions
Prepping
- Trim off the Silver Skin from the Chuck Roast
- Season with Elite BBQ Smokers SPG Rub
- Rest in the Refrigerator for 30-min
Making the Coleslaw
- Diced the Vegetables and mix with the Dukes Mayonnaise and Crema
- Rest in the refrigerator for at least 30 minutes
Smoking
- Fill your Pellet Smoker with a 50/50 blend of Royal Oak Charcoal Pellets and Recteq Ultimate Blend Pellets, and Preheat the Recteq Pellet Smoker to 275°
- Smoked the Chuck Roast for about 2-2.5 hrs. until it reaches an internal temperature of 165°.
- Place the Chuck Roast in a 1/2 Pan or Grill safe pan, pour in the Beef Broth, Cover with Aluminum Foil and return to the Smoker.
- Smoke the Chuck Roast until it reaches an internal temperature of 208-210° and the texture feels like probing Room Temperature butter.
- Remove from the smoker and rest in a Hot box or cooler for at least 1-hr.
- Shred the Chuck Roast and make your Pulled Beef BBQ Sandwich and Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.