Preheat smoker to 250 degrees Fahrenheit (F) using fruit wood.
Layout bulk ground beef on a sheet tray. Coat with dry rub. And place on smoker for up to 60 minutes or until the larger clumps reach an internal temperature of 160 degrees F.
Chop up the ground beef into smaller pieces and add to the sauce simmer.
For The Sloppy Joe Sauce
While beef is smoking and using a large cast iron skillet over medium heat add olive oil, red onions and peppers. Stir to soften, but not brown or caramelize. About 10 minutes. Adjust heat down if needed.
Add garlic and stir for additional two minutes. Add wine bring to a simmer for 2 minutes while stirring.
Add kethcup, tomato paste, Worcestershire, hot sauce, paprika, dry mustard, and salt and bring back to a simmer. Simmer for additional 10 - 15 minutes. Add the smoked beef.
When done, serve topped with a pickle and a Brioche hamburger bun with your favorite side.
For Our Dry Rub: We use SPG (Salt, Pepper, Granulated Garlic) as our beef rub base. We make it in bulk by combining 1/2 cup of each and storing it in a mason jar. So for our rub we used 2 tablespoons of our SPG rub.