Texas BBQ Smoked Pulled Chuck Roast
Deep-smoked Texas-style Chuck Roast rubbed with bold beef seasoning, then braised in coffee and beef broth until it falls apart—shred, splash with pan juices and pile on buns with pickles and BBQ sauce for a classic smoked pulled beef sandwich.
Recipe Courtesy Of:
Cook Time: 6 hrs 5 mins
Servings: 6
Ingredients: 10
Ingredients
Optional ingredients
Preparation
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Step 1
Preheat a smoker to 275°F using manufacturer’s instructions.
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Step 2
Coat the Chuck Roast in seasoning and pepper on both sides and edges. Place into the heated smoker and cook for 3 hours.
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Step 3
Place the onion, garlic cloves, beef broth, and coffee into a foil pan. Add the Chuck Roast, then cover the pan with foil and return to the smoker. Cook for 3 more hours until the meat is fork tender and easily pulled apart.
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Step 4
Lift the Chuck Roast onto a cutting board, then shred using two forks. Add a few spoonfuls of the pan juice onto the shredded meat to keep it moist.
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Step 5
To make sandwiches, toss the meat in BBQ sauce, then stack high onto a bun with pickles.
Nutrition Information
300 Calories
4.1g SAT FAT
45g PROTEIN
4.1 mg IRON
10.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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