American 480 min

Smoked Pulled Beef Sandwiches

Name: Smoked Pulled Beef Sandwiches
Total time: 480 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 lbs beef chuck roast; 2 tablespoons coarse salt; 1 tablespoon black pepper; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cumin; Oak or hickory wood for smoking; 1 cup beef broth for spritzing; 1½ cups BBQ sauce; 10 brioche buns, toasted; Coleslaw and pickles for serving

meal-prep

Ingredientsfor 2

490

Cal

38g

Protein

38g

Carbs

20g

Fat

14 lbs beef chuck roast
22 tablespoons coarse salt
31 tablespoon black pepper
41 tablespoon smoked paprika
51 tablespoon garlic powder
61 tablespoon onion powder
71 teaspoon cumin
8Oak or hickory wood for smoking
91 cup beef broth for spritzing
101½ cups BBQ sauce
1110 brioche buns, toasted
12Coleslaw and pickles for serving

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Instructions

1
Mix salt, pepper, paprika, garlic powder, onion powder, and cumin; coat all surfaces of the chuck roast thoroughly. Let sit at room temperature 30 minutes. Preheat smoker to 250°F using oak or hickory wood.
2
Smoke the chuck roast at 250°F for 4–5 hours, spritzing with beef broth every hour, until the bark is dark and firm and the internal temp hits 165°F. At this point, wrap tightly in butcher paper, return to the smoker, and cook another 2–3 hours until an instant-read thermometer reads 205°F and a probe slides in with zero resistance.
3
Rest the wrapped roast in a cooler or warm oven for 1 hour. Unwrap and shred with two forks or bear claws, discarding any large fat pieces. Toss with BBQ sauce. Pile onto toasted brioche buns with creamy coleslaw and pickles.