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Smoked & Braised Pulled Beef Sandwiches

Today’s recipe is one of my favorites. Smoked & braised pulled beef sandwiches.



4-5 pound chuck roast trimmed

2 tablespoons olive oil

1/4 cup of beef rub seasoning

Wine Braise:

1 ½ cups fruity red wine (We recommend Zinfandel or Malbec)

¼ cup brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon red chili pepper flakes


-Let’s get the smoker fired up to 275 degrees.

-Let’s make our braise by combining red wine, brown sugar, Worcestershire sauce, Dijon mustard, balsamic vinegar, & red chili pepper flakes. Set aside.

-Coat chuck roast with olive oil and season every nook and cranny with your favorite rub seasoning.

-Place the seasoned Chuck Roast onto the smoker. Close the lid and smoke until internal temperature of the roast is 165-170 degrees.

-Once internal temperature of the roast is 165-170 degrees. This will take roughly 4 – 5 hours.

-Remove from the smoker and place into a disposable aluminum pan. In the pan add the braising ingredients. Cover tightly with foil and put back into the smoker until internal temperature of the chuck roast is 200-210 degrees. This can take 2 – 3 additional hours.

-Remove aluminum pan with the braising liquid and Chuck Roast, let rest for 30 minutes covered.

-Pull the beef in the braising liquid with forks or claws.

-Next place pulled beef onto a bun, then top with the banana peppers, bbq sauce, and some coleslaw.

Guess what, it’s eatin time!

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