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Started By
Message
Pulled beef
Posted on 9/2/25 at 9:40 pm
Posted on 9/2/25 at 9:40 pm
Gonna smoke some chuck roasts this upcoming weekend and do pulled beef. Probably will make sandwiches or tacos with it. Anybody got any suggestions on sides or toppings? Treat it like regular bbq? Or more like a steak sandwich?
9
Posted on 9/2/25 at 10:12 pm to AUVet21
Depends are you making sandwiches or tacos?
Posted on 9/2/25 at 10:18 pm to AUVet21
I smoked and pulled two chuck roasts last Saturday.
Day 1: served on sliders with homemade No. 5 sauce, cilantro, cheese, and jalapeños. Pickled red onions would be good too.
Day 2: minced some of the meat finer, mixed in cilantro, cheese, etc., and made quesadillas. Served with guacamole and salsa.
Day 3: warmed some of the meat and made nachos with Tostitos scoops, cheese, jalapeño, salsa.
Would also be good on hoagie style bun with horseradish, or maybe just mayo and some pepper jack cheese.
Day 1: served on sliders with homemade No. 5 sauce, cilantro, cheese, and jalapeños. Pickled red onions would be good too.
Day 2: minced some of the meat finer, mixed in cilantro, cheese, etc., and made quesadillas. Served with guacamole and salsa.
Day 3: warmed some of the meat and made nachos with Tostitos scoops, cheese, jalapeño, salsa.
Would also be good on hoagie style bun with horseradish, or maybe just mayo and some pepper jack cheese.
This post was edited on 9/2/25 at 10:20 pm
Posted on 9/3/25 at 5:27 am to BigDropper
Will probably do sandwiches Saturday and tacos Sunday. The tacos sides are easy but Saturday for sandwiches just didn’t know how everyone prepared them or liked them
Posted on 9/3/25 at 5:57 am to AUVet21
You can really go any way you'd like with it.
For BBQ sandwiches, I'd add BBQ sauce and any of the following: onions, jalapenos, pickles, coleslaw.
Or you could go the steak sandwich route, You can go the Baltimore Pit Beef style and add horseradish sauce and onions. Or you can add BBQ sauce and melted cheddar cheese.
For sides, I really don't have anything creative to suggest. The regulars would be potato salad, baked beans, mac n cheese, fries, etc.
For BBQ sandwiches, I'd add BBQ sauce and any of the following: onions, jalapenos, pickles, coleslaw.
Or you could go the steak sandwich route, You can go the Baltimore Pit Beef style and add horseradish sauce and onions. Or you can add BBQ sauce and melted cheddar cheese.
For sides, I really don't have anything creative to suggest. The regulars would be potato salad, baked beans, mac n cheese, fries, etc.
Posted on 9/3/25 at 7:24 am to SixthAndBarone
I made these not long ago and they were a big hit. You could probably adopt the recipe to fit your pre-cooked meat.
Make the marinade, simmer it for a while, throw the beef in to warm up and absorb the marinade, then set aside. Sauté the onions in the remaining marinade, then assemble on toasted buns.
LINK
Make the marinade, simmer it for a while, throw the beef in to warm up and absorb the marinade, then set aside. Sauté the onions in the remaining marinade, then assemble on toasted buns.
LINK
Posted on 9/3/25 at 9:17 am to AUVet21
quote:
Will probably do sandwiches Saturday and tacos Sunday. The tacos sides are easy but Saturday for sandwiches just didn’t know how everyone prepared them or liked them
For the sandwiches, toasted brioche, gouda, and horseradish sauce.
Posted on 9/3/25 at 1:33 pm to AUVet21
I asked Open AI: please give me some ideas about dishes to make with smoked chuck roasts.
It said:
Main Dishes (Meat-Centric)
Smoked Chuck Roast Sandwiches
Shred the roast and pile it on buns with BBQ sauce, pickles, and slaw.
Smoked Chuck Tacos
Slice or shred the meat for tacos with toppings like cilantro, onions, salsa, avocado, and lime.
Smoked Chuck Quesadillas
Layer shredded chuck roast, cheese, onions, and peppers between tortillas, then grill.
Smoked Chuck Philly Cheesesteak
Thinly slice and reheat with onions and bell peppers, top with provolone, and serve on hoagie rolls.
Texas-Style Smoked Beef Plate
Serve sliced with classic BBQ sides: mac and cheese, baked beans, potato salad, and cornbread.
?? Hearty Meals & Casseroles
Smoked Beef Chili
Use chopped or shredded roast instead of ground beef for an ultra-smoky chili.
Smoked Chuck Shepherd’s Pie
Mix shredded meat with gravy and veggies, top with mashed potatoes, and bake.
Smoked Beef Stroganoff
Replace traditional seared beef with smoked chuck in a creamy mushroom sauce over egg noodles.
Smoked Chuck Enchiladas
Roll it in tortillas with cheese, cover with red or green enchilada sauce, and bake.
Smoked Beef Pot Pie
Combine with veggies and gravy under a pastry crust or biscuit topping.
?? Soups & Stews
Smoked Chuck Roast Stew
Add to a beef stew with potatoes, carrots, and onions for a rich, smoky flavor.
Smoked Beef Ramen or Noodle Soup
Use thin slices or chunks in an Asian-style broth with noodles, green onions, and soft-boiled eggs.
Smoked Chuck Tortilla Soup
Toss into a spiced tomato broth with black beans, corn, and crispy tortilla strips.
?? Breakfast & Brunch
Smoked Beef Hash
Dice it up with potatoes, peppers, onions, and top with a fried egg.
Smoked Chuck Breakfast Tacos or Burrito
Combine with scrambled eggs, cheese, and salsa.
?? Lighter Options
Smoked Chuck Salad Bowl
Serve over mixed greens with roasted corn, black beans, avocado, and a chipotle ranch or lime vinaigrette.
Smoked Beef Lettuce Wraps
Use large lettuce leaves as a wrap with shredded chuck, pickled veggies, and a tangy sauce.
It said:
Main Dishes (Meat-Centric)
Smoked Chuck Roast Sandwiches
Shred the roast and pile it on buns with BBQ sauce, pickles, and slaw.
Smoked Chuck Tacos
Slice or shred the meat for tacos with toppings like cilantro, onions, salsa, avocado, and lime.
Smoked Chuck Quesadillas
Layer shredded chuck roast, cheese, onions, and peppers between tortillas, then grill.
Smoked Chuck Philly Cheesesteak
Thinly slice and reheat with onions and bell peppers, top with provolone, and serve on hoagie rolls.
Texas-Style Smoked Beef Plate
Serve sliced with classic BBQ sides: mac and cheese, baked beans, potato salad, and cornbread.
?? Hearty Meals & Casseroles
Smoked Beef Chili
Use chopped or shredded roast instead of ground beef for an ultra-smoky chili.
Smoked Chuck Shepherd’s Pie
Mix shredded meat with gravy and veggies, top with mashed potatoes, and bake.
Smoked Beef Stroganoff
Replace traditional seared beef with smoked chuck in a creamy mushroom sauce over egg noodles.
Smoked Chuck Enchiladas
Roll it in tortillas with cheese, cover with red or green enchilada sauce, and bake.
Smoked Beef Pot Pie
Combine with veggies and gravy under a pastry crust or biscuit topping.
?? Soups & Stews
Smoked Chuck Roast Stew
Add to a beef stew with potatoes, carrots, and onions for a rich, smoky flavor.
Smoked Beef Ramen or Noodle Soup
Use thin slices or chunks in an Asian-style broth with noodles, green onions, and soft-boiled eggs.
Smoked Chuck Tortilla Soup
Toss into a spiced tomato broth with black beans, corn, and crispy tortilla strips.
?? Breakfast & Brunch
Smoked Beef Hash
Dice it up with potatoes, peppers, onions, and top with a fried egg.
Smoked Chuck Breakfast Tacos or Burrito
Combine with scrambled eggs, cheese, and salsa.
?? Lighter Options
Smoked Chuck Salad Bowl
Serve over mixed greens with roasted corn, black beans, avocado, and a chipotle ranch or lime vinaigrette.
Smoked Beef Lettuce Wraps
Use large lettuce leaves as a wrap with shredded chuck, pickled veggies, and a tangy sauce.
Posted on 9/3/25 at 4:50 pm to Twenty 49
quote:
I asked Open AI: please give me some ideas about dishes to make with smoked chuck roasts.
It said:
My wife saves left over roast for use in vegetable soup.
Posted on 9/3/25 at 5:03 pm to AUVet21
if you plan to pull it instead of slicing, pull it off around 170 and braise it till your desired final temp.
Posted on 9/4/25 at 1:05 am to AUVet21
I like to season mine with a homemade adobo seasoning then smoke it to internal temp of 145. Pull it and put in aluminum pan with ingredients below. Cover and put back on smoker or in oven until beef is tender enough to shred. Use it for tacos, burritos, enchiladas etc. recipe below is for 7lbs so adjust accordingly.
8 cloves of garlic minced
3 chipotles in adobo sauce, finely chopped (if you like more heat add more or less add less)
1 red onion chopped
1/2 cup of lime juice
2 cups of beef broth
4 table spoons of apple cider vinegar
6 bay leaves
8 cloves of garlic minced
3 chipotles in adobo sauce, finely chopped (if you like more heat add more or less add less)
1 red onion chopped
1/2 cup of lime juice
2 cups of beef broth
4 table spoons of apple cider vinegar
6 bay leaves
Posted on 9/4/25 at 3:53 pm to AUVet21
My mom used to make some mean BBQ beef. Fresh hamburger buns or fresh French bread for a sandwich. She would sometimes make my dad pizza with the left overs.
Posted on 9/4/25 at 9:48 pm to AUVet21
For this barbacoa recipe from BBQ Brethren site. We love it for tacos.
- 3 lbs chuck roast (fat trimmed)
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste)
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular oregano)
- 2 teaspoons salt (plus additional to season roast)
- 1 teaspoon black pepper (plus additional to season roast)
- 1/4 tsp ground cloves
- 1 cup beef broth or water
Heavily season chuck roast with salt and pepper and cook on smoker at 225 until an internal temp of 165 is reached
While roast is cooking, mix the other ingredients together in a 13x9 or similar aluminum or oven safe pan.
Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.
- 3 lbs chuck roast (fat trimmed)
- 4 cloves garlic, minced
- 2 chiptoles in adobo sauce, chopped (or more to taste)
- 1 small white onion, finely chopped (about 1 cup)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried Mexican oregano (or regular oregano)
- 2 teaspoons salt (plus additional to season roast)
- 1 teaspoon black pepper (plus additional to season roast)
- 1/4 tsp ground cloves
- 1 cup beef broth or water
Heavily season chuck roast with salt and pepper and cook on smoker at 225 until an internal temp of 165 is reached
While roast is cooking, mix the other ingredients together in a 13x9 or similar aluminum or oven safe pan.
Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.
Posted on 9/5/25 at 10:33 am to ChEgrad
I can't believe I've never done this.
What's the point of cooking it in a pan with liquid? this isn't done with pork? Does the beef just dry out too much?
Could you just wrap it?
I don't understand why the mid cook change is necessary I guess? I have never done it either.
What's the point of cooking it in a pan with liquid? this isn't done with pork? Does the beef just dry out too much?
Could you just wrap it?
I don't understand why the mid cook change is necessary I guess? I have never done it either.
Posted on 9/5/25 at 10:42 am to baldona
Barbacoa is just a traditionally braised recipe. You can absolutely do pulled beef similar to pulled pork without braising it, and just mix with BBQ sauce after shredding. Pork does have a higher fat content so the chuck might be a little more lean, depends on your preference.
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