Pulled Beef Sandwich
SLOW COOKED BBQ
Let's get cooking!
Coat the trimmed chuck roast with olive oil and then apply the beef rub liberally to all sides.
Smoke until the internal temperature of the roast is between 165 and 170* F. This will take roughly 4 – 5 hours.
Combine the braising liquid ingredients.
Place the chuck roast in a dish with the braising liquid. Cover with foil and smoke until 200* F.
Remove the dish with the braising chuck roast and let rest for 30 minutes covered.
Using large forks or a pulling tool, gently separate the meat by pulling in the same dish.
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.