PULLED BEEF SANDWICH
with spicy mustard BBQ sauce

Chuck roast is a relatively inexpensive cut that benefits from low, slow cooking to break down the connective tissue. Top with a BBQ sauce that offers more than just a tangy kick.

PREP TIME 24 HRS

COOK TIME 3 HRS

SERVES 6

HEAT INDIRECT 275ºF (135ºC)

COOKING SURFACE STANDARD GRATE

INGREDIENTS

3lb (1.4kg) boneless chuck roast

for the rub

1⁄4 cup packed light brown sugar

3 tbsp kosher salt

3 tbsp ground black pepper

2 tbsp garlic powder

for the sauce

1⁄4 cup BBQ sauce

2 cups ketchup

2 tbsp gochujang

3 tbsp Worcestershire sauce

3 tbsp Dijon mustard

1 tbsp kosher salt

1⁄4 tbsp ground black pepper

to serve

6 sandwich buns, split

sliced onions

dill pickles

pickled hot peppers

to smoke

hickory wood chunks

METHOD

1 To make the rub, in a small bowl, combine sugar, salt, pepper, and garlic powder. Evenly coat roast with the rub, wrap tightly with plastic wrap, and refrigerate for 24 hours. Remove roast from the fridge and allow to come to room temperature.

2 Preheat the grill to 275°F (135°C). Once hot, add the wood chunks and install the heat deflector and a standard grate. Place roast on the grate, close the lid, and smoke until the internal temperature reaches 165°F (74°C), about 60 to 90 minutes.

3 To make the sauce, in a small bowl, combine BBQ sauce, ketchup, gochujang, Worcestershire sauce, mustard, salt, and pepper. Shape some aluminum foil into a bowl, remove roast from the grill, and place roast in the foil bowl. Coat roast with the sauce, allowing the excess to pool in the foil, and wrap roast tightly to prevent sauce or steam from escaping.

4 Return foil-wrapped roast to the grill, close the lid, and smoke until the internal temperature reaches 185°F (85°C) and the meat shreds easily, about 60 to 90 minutes. Transfer the roast to a large serving platter and let rest 30 minutes, keeping it wrapped in the foil.

5 Unwrap roast, shred with two forks, and pour the sauce from the foil over top. Serve immediately on buns, topping with onions, pickles, and hot peppers or other desired toppings.