Lone Star Grillz “Pulled Beef Sandwiches”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • Chuck Roast (size is up to you for what you need, we used a 4lb roast in the video)
  • Montreal Steak Seasoning (or your favorite coarse rub)
  • Worcestershire Sauce (used as binder)
  • Sweet Bell Peppers (we used 1 red, 1 orange in this video for the braise)
  • Sliced Onion (we used 1 in the braise)
  • 2 cups of Beef Broth or Stock
  • Good Bread or Rolls for Sandwiches
  • Sandwich Toppings (we used pickled red onion, jalapenos, bbq sauce)



Add a few dashes of Worcestershire Sauce on all sides of the Chuck Roast as a binder.  Generously season the roast on all sides/surfaces with Montreal Steak Seasoning or your favorite coarse rub.  Allow to sit while you preheat your cooker.

The Cook:

Preheat your smoker to 250-275 degrees and make sure it’s burning clean smoke (clear, thin white or thin blue), then place your Chuck Roast on, close the lid and allow it to cook for a couple hours until your bark is firm and set up (times will vary depending on your cook temps and the size of your roast). 

Once the bark is set, place the roast in a foil pan with 2 cups of Beef Broth, onions, peppers and cover tightly with foil, then get it back on the cooker for a few hours until it probes tender.  Shred  Tenderness is usually achieved around 203-215 degrees Fahrenheit in the center of the roast, but always go by feel. 

Once it hits tenderness, remove from cooker and rest for 1 one hour.  Shred your beef with forks in a steel bowl (anything non plastic), serve up your beef the way you like or build a sandwich with all of your favorite toppings!  ENJOY!

Recipe By: Derek Perry