If there is there anything better than a Smoked BBQ Beef Sandwich, I’d be hard-pressed to name it. This recipe is going to show you how to take a run-of-the-mill beef roast and transform it into tender, slow-smoked beef that’s simmered for hours until it is fall-apart good, all heaped on a brioche bun and topped with a tangy, vinegar-based bbq sauce.
Smoked BBQ Beef Sandwich Recipe
If you’re wanting to really show off your bbq skills for a crowd, pulled meats are one of the best ways to do it.
For one thing, pulled meats are so easy to transport and cook ahead of time. Even if you are doing a cookout at your own house, it is never fun to have to stand over a stove or grill while your guests are busy socializing. You can make this the day before, even, and reheat the day of to serve.
Another benefit of pulled meats is that they are relatively economical. You can get a big pork shoulder roast, or in this case, a chuck roast, tri-tip, or round roast to feed a massive amount of people on the cheap. Look for sales and stock up too because these cuts tend to freeze really well too.
More Easy Traeger Recipes here!
This is just the overview of what you’ll need to make this meal. For specific amounts, make sure to use the recipe card at the bottom of the post.
How to make Smoked BBQ Beef on the pellet grill
Here’s the run-down of what we did to make the dish pictured here. Make sure when you are cooking to use the full instructions in the recipe card at the bottom of the post!
Preheat your grill, season your meat, and smoke it
Rub the rubs, s&p, and other seasonings onto the beef roast. Smoke it for 3-4 hours at 200°.
Put the broth and hard cider into a foil pan or Dutch Oven. Cover, and let it braise for another 3-4 hours, or until it is fork tender and shreddable.
Shred your meat and take out any unappetizing bits. Reserve the liquid. Mix in some bbq sauce and some of the braising liquid.
Load it up
Toast the buns and pile up all the meat you can handle on it. Top with coleslaw and some extra barbecue sauce.
What to serve with pellet grill smoked bbq beef
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Nope! Any kind of smoker would do. Just follow the temperature instructions and adjust accordingly.
You can even make this in the oven in a pinch. Just skip the smoking part and brown the roast in a skillet and then get right to the braise portion. It won’t have that signature smoky flavor, but it’ll still be delicious!
I prefer chuck roasts for shredded beef and pot roasts. They aren’t crazy expensive, have all of the fat and marbling you need to keep it moist, and are so bold and beefy.
If you don’t have a chuck roast, you can use pretty much any beef roast if you braise it long enough and with enough liquid. Even a round roast and tri-tip will shred in the right conditions.
We got these buns from Macrina Bakery, a local Seattle-based bakery that is currently my favorite thing, EVER.
Make these Homemade Brioche Buns from Sugar Dish Me to go with!
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This epic smoked bbq beef sandwich is an all-time favorite of ours! Tender, shredded beef, crunchy tangy coleslaw, and your favorite bbq sauce!
Smoked Shredded Beef
- 4-pound beef roast (chuck works especially well for this, but others like tri-tip or rump roast will do in a pinch)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons OWYD Everything Rub (or your favorite all-purpose rub)
- 1 cup hard apple cider
- 1 cup beef broth
- 2 cups barbecue sauce
- bbq sauce
- reserved cooking liquid
All the rest
- 12 brioche buns
- Vinegar-based coleslaw
- Extra bbq sauce
- Preheat your pellet grill to 200°.
- Mix all of the seasonings together and put it all over your beef roast.
- Smoke at around 200° for 3-4 hours.
- Place the roast into a foil pan or Dutch Oven. Pour in the hard apple cider and beef broth into the pan and cover tightly.
- In the pellet grill or the oven, turn the temperature to 300° - 325° and cook until the roast is around 204° and is fork-tender and shreddable.
- Shred the roast, reserving the liquids and removing the excess fat. Get rid of any excess fat or parts of the roast that aren't the tender shredded beef.
- Mix in additional bbq sauce along with some of the reserved liquids.
- Toast your buns and load up with meat. Top with coleslaw.
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Amount Per Serving: Calories: 766Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 296mgSodium: 877mgCarbohydrates: 38gFiber: 1gSugar: 10gProtein: 53g
Nutrition data provided here is only an estimate.