Me and my Grillfriend have been busy pulling meat! These Pulled Beef Sandwiches smoked low and slow on the Traeger Grill were dynamite!
Start with a blade roast (chuck roast) and massage with hot sauce as a binder and your favorite beef rub. I use Holy Cow BBQ Rub by Meat Church available now at RONA. Let your now rubbed meat hang out on the counter for 45-60mins. Depending on the size of your roast smoke it at 225°-275°. I had a thicker cut so I did 225° for about 2 hours spritzing with apple cider vinegar/water.
Your beef should now have a good bark on it. Now it’s time to braise in a dutch oven with onions, garlic, beef stock, beer, BBQ sauce, brown sugar, butter and another hit of that Holy Cow BBQ Rub. Have it hang out in a 250° oven for about an hour. You could also do this on the Trager Grill, but since it’s all sealed up it’s not really taking on anymore smoke so I just save pellets.
Pull the beef with your Pitboss Meat Claws and mix in with the braising liquid. Serve on a butter toasted brioche bun with a crunchy slaw of some kind. Make sure you’re not wearing a nice shirt because this is a messy sandwich. This is a 3-4 hour cook.
