Smoked Pulled Beef Sandwich

[{"selector":"#anim-df42aa1d-7cc9-4499-993c-5637c24ec69d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5dd8eb6d-2917-4d1c-95d1-6add5b18ff4d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Pulled Beef Sandwich SLOW COOKED BBQ

[{"selector":"#anim-0fd92959-15b5-4248-9d9b-e169bfd03f4d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Let's get cooking!

[{"selector":"#anim-4d029c18-dc4f-46c9-9746-89c15c06bf65","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f3031eb4-1e96-4b76-981c-de1f3a5acf58","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Coat the trimmed chuck roast with olive oil and then apply the beef rub liberally to all sides. 1

[{"selector":"#anim-784c4bec-3eb2-4268-9bda-5f3c1b008f9a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ee03200-e62f-4885-af44-7748a9a193ee","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Smoke until the internal temperature of the roast is between 165 and 170* F. This will take roughly 4 – 5 hours. 2

[{"selector":"#anim-49b0b65d-552b-45f2-b7e9-da8d9accc48a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-008082bb-ccd2-44e4-8623-20e9e7cdd4a9","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Combine the braising liquid ingredients. 3

[{"selector":"#anim-c7cc9517-d15e-45e5-95aa-bc44d42aed62","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-75948fed-a97f-4ddd-8a78-d0176b11011e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Place the chuck roast in a dish with the braising liquid. Cover with foil and smoke until 200* F. 4

[{"selector":"#anim-0395885f-d215-40db-81f3-1bd1882cca10","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00eaaf02-406a-465b-815b-c11b39d1c5d6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Remove the dish with the braising chuck roast and let rest for 30 minutes covered. 5

[{"selector":"#anim-2660bbca-5d45-43ec-b92d-30c1fb391797","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b4de9c81-b04f-41cd-82f5-a40c90c8caa6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Using large forks or a pulling tool, gently separate the meat by pulling in the same dish. 6

[{"selector":"#anim-dcf2e0ec-3233-4102-8413-1f3a6d8c1803","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1da261e9-bc00-4b30-8475-154a71f3a335","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Place the pulled beef onto the bun, and then top with the banana peppers and some coleslaw. If you made extra sauce, drizzle it over the top. 7

[{"selector":"#anim-331aa463-965d-4810-88cc-94568be8ff71","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] MORE STORIES: Brisket Chili Chuck Roast Stew Smoked Chicken Wings