Red Eye BBQ Beef Sandwich
Brisket receives a ton of fanfare. Pulled pork gets a lot of love. Somewhere in between is their unheralded love child: BBQ pulled beef. Affordable and fairly easy to make, pulled beef is typically made from chuck roast, an inexpensive stand-in for brisket that can be shredded and makes a tasty alternative to pulled pork.
For this Pulled Beef Sandwich recipe, we dialed up some bold flavor by using Dizzy Pig Red Eye Express, a coffee-based rub, and by adding a coffee stout during the foil. To bolster the beef flavor and keep the chuck roast moist, we also utilized a beef broth-based injection. Although we cooked on the FireCraft Pellet-Q450, you don't need a pellet grill to get a taste of this big, full-flavored sandwich. This recipe can easily be adapted to just about any smoker smoker.
6 hours, 30 minutes
Wood Pellet Flavor -Apple, Cherry, Hickory, Maple, Pecan
Trim excess fat from the roast then liberally coat with Dizzy Pig Red Eye Express. Wrap in plastic and refrigerate 2-4 hours.
- Make the injection. In a medium saucepan, bring the beef broth to a simmer then stir in the Worcestershire sauce, onion powder, garlic powder, rosemary, thyme, and pepper. Once the powders have dissolved, remove from heat and let cool in the refrigerator until ready to cook (if the injection is hot, it will actually cook the meat).
- Using the FireCraft Pro Injector, inject the roasts, making an insertion every 2 inches or so.
- Add a final shake of rub over the beef.
- Load the FireCraft Pellet-Q450 with pecan pellets and preheat to 250°F.
- Smoke the chuck roast to an internal temperature of 150-160°F (about 2 hours) then take off and place on foil. Boat the foil, add a few ounces of coffee stout, then wrap tightly.
- Return the foiled beef to the Q450 and cook another 2-3 hours, until the internal temperature reaches 195-200°F degrees or the meat is probe tender.
- Remove and let rest in a dry cooler for 1-2 hours.
- Caramelized onions (optional): While the beef rests, set the Q450 to 450°F. In a cast iron skillet, add a tablespoon of butter and an ounce of olive oil. Once the butter has melted, add the sliced onions. Slowly cook for 30-45 minutes, turning occasionally. When the skillet gets sticky, add a tablespoon of balsamic vinegar to deglaze. Allow the onions to absorb the fluid. When the onions are soft and golden brown, remove them from the heat and set aside.
- After resting, use Bear Paws to transfer the beef from the foil to a baking dish then shred, discarding any excess fat.
- Pile the pulled beef high on a roll and top with the caramelized onions and your favorite BBQ sauce.
- Serve & Enjoy!