Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight
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- Опубликовано: 27 авг 2014
- For more how-to recipes visit: howtobbqright.com/
Recipe for Pulled Beef using a Smoked Chuck Roast
Chuck Roast is one cut of meat that most people don’t associate with BBQ. Much like brisket, chuck roast needs to cook for a long time to become tender. It’s made up of different groups of the shoulder and contains a good bit of fat and collagen. This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.
I bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot.
Much like a pork butt or brisket it takes a while to cook a chuck roast. You want it to be close to falling apart in the end, so it takes some time. You can plan on a 6 hour cook easy depending on the size of the roast.
For this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based. I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.
1/2 cup Salt
1/4 cup Garlic
1/4 cup Onion Powder
1/4 cup Chili Powder
1/8 cup Black Pepper
1 tea Ground Parsley
1 tea Ground Oregano
Season all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)
Now it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks. Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.
I’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.
After 1.5 hours flip both roasts over and continue smoking. Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.
At the 3 hour mark the chuck roasts should be ready to pan. Take a thermometer reading here; it should read between 140-150 degrees. The meat won’t take any more smoke at this point, so it’s best to get it covered.
For these chuck roasts, I use a large steam pan to hold them both. The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth. If you want to change it up a little substitute red wine or even a dark beer, go for it.
Cover the pan with aluminum foil and place it back on the smoker still holding 250 degrees.
You’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.
You want to go more by the internal temp that the time - and the final target temperature is 195-200 internal. It’s not the end of the world if you overshoot the target temp on this cut of meat. There’s plenty of liquid in the pan to add moisture and you want it falling apart. This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.
When the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done. Remove the pan from the smoker and let the steam escape for about 5 minutes. Rest the meat for at least an hour (I go for 2) before breaking it down. Even after two hours it will still be so hot you’ll need to wear hand savers and gloves.
When it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.
I like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.
Now, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious.
For my Pulled Beef Sandwich here’s what you’ll need:
Pulled Beef
Onion buns
Carmalized Onions (recipe on the right side)
Horseradish Mayo*
Horseradish Mayo Recipe
- 16oz Mayo
- 6oz Horseradish Cream Sauce
Mix together and place into a squeeze bottle.
All you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo.
It’s easy and folks go crazy over it. You get a little sweetness from the onions - and the horseradish mayo has just enough of a kick without being overpowering.
For more how-to recipes visit: howtobbqright.com/
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I love watching his older videos and seeing his humble beginning. He build a great business and fan base recipe by recipe. Really proud of you!
Outstanding!
flayvour bah flayvour
10 Years ago this man taught me good bbq just from his videos...
Yep...I have watched him for 7 yrs. and he has definitely grown his brand really amazingly! Keep rolling out those videos Malcolm Reed!!! You are THE BBQ BOSS!!!
He's inspired thousands of people to cook bbq.
What I like about Malcom is that he lets you know that you can do this with any smoker.
Hey Malcom, I tried this recipe over the weekend and loved it! The next day, my wife created pulled-beef tacos using the leftover meat and your mayo concoction (added Carolina Reaper dipping sauce packet) mixed into some slaw and served on flour tortillas and I cannot stress to you how awesome they were.
LOVE this channel, Mr. Reed. Learned a ton about BBQ just watching you do your thing, and I can't thank you enough. I shut it down whenever I throw a party. You even got me doing lil cut jobs on my pulled beef sandwiches 👍🏿💯
Man you are impressive. I’ve watched all of your newest videos and now I’ve watched some older ones and I can tell through hard work and staying true to yourself you have made a great life for yourself and your family. Truly an inspiration and a great role model. Thank you for all that you have done I owe all of my smoking and grilling abilities to you my friend bless you.
I did this with 2 different seasonings.
Wrapped and braised in beer for 5 hours after 3 hrs of smoke. Malcolm you are the best!
By far my favorite you tube bbq channel. Your videos are awesome Malcom. I’ve been watching them for years. Thank you.
I'm smoking a chuck roast tomorrow thanks to this video. Really looking forward to it!! Enjoy your videos, Malcom. You really know your shit and I appreciate it!
I made this for my son's graduation party and everyone loved it. Thank you for a great mix of spices and cooking process.
Like I've said several times before, Malcolm bro, you are the KING when it cones to BBQ and smoking meats. Love all of your videos, keep em coming my dude!
Working my way through Mr Reeds videos and all the recipes I followed so far have resulted in the best BBQ I've ever had. So of course I have to try this one, which is exactly what I'm doing right now. Can't wait to taste the result!
still one of my family's favorites. these folks might have starved if I hadn't found Malcom and How to BBQ right. A lot of good meals thanks to this fine man
Made this for the weekend. Absolutely the BEST sandwich ever! I will be making this again for sure thank you sir!!
We tried this recipe yesterday. My wife and I both agreed this is the best sandwich ever! Keep up the good work.
I just bought a weber charcoal kettle grill and got done smoking a brisket, turned out excellent. I can't wait to try this out now and I will for sure do the beef dip technique! Thanks for the great videos and keep on grillin!
Love all your videos Malcolm! You’re the best man! Keep up the great work!
Malcolm, keep em coming...your recipes are great!
Thanks for the recipe Malcom. I just did 2 chucks today on the offset. I wrapped one and did the beef broth in a tray for the other. Pulled them both off the smoker for resting when the wrapped one hit 191 for slicing, the one in the tray was at 205, perfect for pulling. Both were ridiculously moist with a big ol fat smoke ring. Crazy flavorful. Thank you!
Just lovely, man! Delicious way to enjoy this cut of beef! Thanks for the recipe!
Just made this on my drum smoker....turned out great
In fact my 4 year old ate 3 sandwichs...I was amazed! Ty Malcolm for your awesome recipes!!
You part of the UDS gang?
Malcom you never disappoint!! Keep on keep'n on!!
Visiting family in Puerto Rico. We are trying this recipe now. Love your video. Hello from Puerto Rico!
Thank you, Malcolm. You and D-Grills have made me very comfortable in smoking. My family loves my ribs now, thanks to you.
I would have NEVER thought of this sandwich, but with the caramelized onions and horseradish mayo, that sounds absolutely amazing.
My favorite! Great job Malcolm!
TheWolfePit!!!! I love your videos.
Awesome looking sandwiches Malcom.
I made these, they were absolutely killer...This stuff makes amazing tacos too.
Damn! I can't wait to try this! A definite must in football season! Thanks for sharing Malcom.
I will try this tomorrow on my Yoder 640.
Looks great. Always enjoy learning from your videos.
Dayum!!! Malcolm is a good food cookin' somebody!!! ,
Awesome!
Always find myself coming back to some of your older videos. I love these off-the-wall bbq recipes. Just like the chicken video with Kosmo. Keep up the good work and keep the content coming :)
Glad I found your channel. Made this recipe today and couldn’t be happier. Good bark, great smoke ring, full of moisture and flavor. Can’t wait to learn more. Let’s get to cooking!
Thank you for sharing with us. I am so glad that you are on RUclips, because you are sharing the real secrets of how to do this really well. You are gonna be the Rock Star of RUclips BBQ.
Did this last weekend. Fantastic. The only change I made was to cut up some onions and garlic to put in the beef stock. Then reduced it down and made an au jus out of it. Thanks for the recipe !!!
Excellent Malcolm..gotta put this on my to do list..thanks D
Tried this last weekend it turned out really good, thank you Malcolm
You never fail to make me hungry Mr. Reed👍
Thanks for the video, I will do it this weekend
If you add some balsamic vinegar to the caramelized onions, melt some swiss over the beef, and butter and toast the buns, I promise you will have the best sandwich in the history of sandwiches. I would bet my heartburn on it.
ha! I added the balsamic to the onions - but toasting the bun and melting the cheese would have taken it over the top.
HowToBBQRight Malcom Reed Yup, sometimes you needs to be basic.
Sounds awesome ima try it🤗🇺🇸
Yeeeeeyeeeee 🙃
Thanks for the great vid and recipes, made this for the guys at work. I have never had that many compliments! My favorite so far.
Smoked a chuck yesterday. Awesome technique and recipe!! Thanks Malcom!
Thanks for all the help! Love your videos
you should have your own cooking show on t.v. your the man malcom!
I will be trying this one real soon on my WSM. Thanks for all the great videos you do!
WOW... Now i need to go buy a smoker and chuck roasts. You're a good teacher.
I do same thing on my charcoal weber kettle.. its divine.
While searching for a smoked shredded beef recipe, I came across your video. Thank you for posting this! It came out exactly perfect. I used Meat Church's Holy Cow and a nice peppery AP seasoning from my local supermarket. The fam was raving about how good it came out. I had french bread and did it like a french dip sandwich with the jus. Delicious!
Excellent! Followed the recipe exactly and it was superb! Took some leftovers into work for folks to try and they all loved it. Thanks for the recipe and video!
I cooked this recipe last night, and it was a hit! Thanks again!!
Been watching your vids and doing this one as I type thanks Malcolm!
Amazing!! I must say Everything you cook is on point!!
Thank you for the detailed directions, just made this today and it was delicious!
Thanks for teaching us how to BBQ right . i
I love chuck pulled beef sandwiches !
Still one of go to favorites. Making right now for mothers day!
I love your recipes!! Thanks for sharing! I can’t wait to try this one!!
Smoking one right now as we speak, using this!!!!! Love your food Malcom!!
Freedom Fighter Brandon Harris i
@Why Why Why Why Joe 'Groper' Biden L
Making this for my family today!!
oooooweeeee!!! That's how it's done,great job Malcolm.
Best BBQ show on the web
Nice job Malcom. The Chuck Roast has recently been my go to cook on my Pit Barrel Cooker. Usually a lot of leftovers for beef soft tacos. I just add onions, red peppers and Jalapeno.... and the horseradish too. I'm new at this and I really appreciate your quality videos!!!
Just tried this and it came out amazing!
Made this today on a Recteq 590 pellet grill. So good. Thanks Malcom!
Malcom, thanks for making the video. Good information!!
Great video. I made this on Saturday for a tailgate on Sunday and it was great. Thanks to your videos everyone thinks I am a bbq master.
Thanks for the video! Trying it with my day off tomorrow.
I love the video. This man should be on tv to share how it’s done right 👍
You are a genius Malcom
Looks awesome ! Your my go to guy when it comes to watching and learning some smoking tips from video's ! I'll be trying this soon ! Thanks so much for sharing your knowledge with us !
I did it and it is delicious,I love the robust flavor ,good change from regular sweet bbq .love it thanks.
About to make this for the third time. Family loves it!
I made this last night. It was soo good my parents came from a state to have a couple! Great recipe.
I have followed your tips and videos..... awesome material. I have a YS 640 (prob bought too big - don't tell my wife) and love to smoke. It is good to hear from others in these threads also. Thanks!!
Malcom is a master. Love the videos.
Thanks for showing us what to do, I’ll be going to the store later today for tomorrows dinner!
Excellent cook, Malcom. I'm going to give this a shot on my WSM this weekend. Thanks for sharing! - John
This guy is a star! He is awesome
Trying out this recipe on my brand new Yoder Smoker this morning getting ready for football. Thank you Malcom!
I just recently started smoking meat and a chuck roast is next on my list! You are the first bbq channel I have subscribed to. I dig your style-tnx.
Man everything I’ve tried of yours has been great. Love all the sauces and rubs also. Huge supporter.
Actually making this as my first beef cook today. With a 4.6 pound chuck roast. Can’t wait!
How did it turn out?
I'm trying this recipe now! Thx for the great video.
good food,good personality to watch
I’ve made a lot of your Recipes loved them all got my chuck roast on the Weber kettle right now almost ready to add to the foil pan, I laughed when I watch the video cause for about 5 years I had a old tv table next to my grill like you
Thank you Sir Malcom....as usual , you know your magic stuff when it comes to informing us hungry folk!!! Oddly enough my business partner and me only just recently considered using chuck roast, as an alternative to brisket. I love it! Absolutely! It has the fat content to sustain a low n slow cook, ends up being juicy and tender....I just think it s a cut of meat that's been waiting in the wings for it s day to shine like brisket!!!.....Oh... cheaper per lb. as well!
Hey Malcom..I tried your recipe today with my electric smoker..
Tried everything including the onion buns...It was great and taste as good as you described (-"
I will add pulled beef to my cooking thanks to you..
I appreciate all the cooking tips and videos...
Denver
That is something good! a crowd pleaser.
I'm trying this on Saturday, first all be it small, cookout of the year
Holy cow!! I just did this. It was so amazing!! I love my fat life!! Thank you.
Looks great, gonna try this soon. Thanks Malcolm.
Sounds amazing
Made this on my UDS this weekend and it came out awesome! Thanks for sharing.
Good to know. I'll be trying it on my UDS soon.
Thank you Malcom.
I make this when company comes over, everyone can’t get enough.
It’s amazing
I love your videos!! Great content!!
Thanks also for this recipe, tried today, simple but delicious, my wife has eaten 2 sandwich !!
greetings from Italy !!
Great video as alway. I'll be trying this tomorrow. The pulled chicken we talked about in Facebook turned out great by the way
I'm making this tommrow! Thanks Malcolm!
@Anthony O’Malley honestly I didn't measure anything, I went heavy on the AP because it's a big hunk of meat. The flavor was amazing!
Definitely going to cook that beef
Great video. Thanks for the idea. I think I'm going to do this next time I see a chuck roast on sale
I just did a brisket per your video. I had no idea I could cook like this at home! Trying to find your video for “perfect “ sandwiches. This looks pretty amazing
Best in the Biz,,, Thank you Melcom !!
Thanks a lot for sharing your technique! I was looking for a good technique as I'm sitting on 4 chucks in my fridge right now. I'll be cooking this tomorrow.
Malcom, awesome cook .that meat was totally tender..nice sandwhich Brother....
you the truth man love your videos