Difficulty: Beginner
Sandwiches
BBQ Pulled Beef Sandwiches
John
Prep Time: 10 min
Cook Time: 4 hrs
Difficulty: Beginner
You can't go wrong with this BBQ classic on a summer day! Tender, fragrant, and dripping in delicious goodness from our classic rubs, these recteq BBQ Pulled Beef Sandwiches will hit the spot!
Instructions
- Step 1: Preheat recteq to 275°F and allow to come up to temp. Season chuck roast with 3 tablespoons of Chef Greg's 4 Letter Rub and 3 tablespoons of Ben's Heffer Dust. Allow roast to rest with seasoning on it for 10 minutes.
- Step 2: Place roast on recteq and let cook for 2.5 hours until it reaches an internal temp of 165°F , then remove and wrap roast in two pieces of aluminum foil.
- Step 3: In the foil wrap, add beef stock, margarine, Chef Greg's 4 Letter Rub, and Ben's Heffer Dust. Place the chuck roast inside, wrap, and place back on the grill for another hour or until it reach an internal temp of 203°F.
- Step 4: Remove roast from recteq and allow it to rest for 20-30 minutes. Remove roast from wrap and place in a aluminum half pan with all the juices from wrap.
- Step 5: With a large fork, start to shred beef up in juices. Roast will still be hot, so be careful. Place shredded beef on hoagie rolls with some of the liquid and serve.
Ingredients
Serving Sizes
Ingredients
- 6 pound(s) Chuck Roast
- 3 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 tablespoon(s) Ben's Heffer Dust
- 1/2 cup(s) Beef Stock
- 3 tablespoon(s) Margarine
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Ben's Heffer Dust
- 4 Hoagie Rolls
Tools Needed
- Foil
- Large Fork
- Half Steamer Pan
- Step 1: Preheat recteq to 275°F and allow to come up to temp. Season chuck roast with 3 tablespoons of Chef Greg's 4 Letter Rub and 3 tablespoons of Ben's Heffer Dust. Allow roast to rest with seasoning on it for 10 minutes.
- Step 2: Place roast on recteq and let cook for 2.5 hours until it reaches an internal temp of 165°F , then remove and wrap roast in two pieces of aluminum foil.
- Step 3: In the foil wrap, add beef stock, margarine, Chef Greg's 4 Letter Rub, and Ben's Heffer Dust. Place the chuck roast inside, wrap, and place back on the grill for another hour or until it reach an internal temp of 203°F.
- Step 4: Remove roast from recteq and allow it to rest for 20-30 minutes. Remove roast from wrap and place in a aluminum half pan with all the juices from wrap.
- Step 5: With a large fork, start to shred beef up in juices. Roast will still be hot, so be careful. Place shredded beef on hoagie rolls with some of the liquid and serve.
Chef Pairings
These tender, juicy BBQ Pulled Beef Sandwiches can be paired up with Potato Salad and Green Beans for a classic combination!