Barbecue Pulled Beef Sandwich

Name: Barbecue Pulled Beef Sandwich
Total time: 540 min
Ingredients: 3 ½ lb + ¼ cups + 1 tbsp Beef; 2 tbsp Killer Hogs Hot Rub; ½ sticks Butter; 1 bag Cole slaw; 1 cup Pickled jalapeño; 1 ½ Jalapeño chili, finely chopped, sliced chopped; ½ cups Mayonnaise; 2 tbsp Pickling liquid* from below; 3 tbsp Sugar; 1 tbsp Black pepper, ground; 1 Onion, chopped; 1 cup Apple cider vinegar; 1 tbsp Salt; Bun

By HowToBBQRight · 540 min

Ingredients

Beef3 ½ lb + ¼ cups + 1 tbsp
Killer Hogs Hot Rub2 tbsp
Butter½ sticks
Cole slaw1 bag
Pickled jalapeño1 cup
Jalapeño chili · finely chopped, sliced chopped1 ½
Mayonnaise½ cups
Pickling liquid* from below2 tbsp
Sugar3 tbsp
Black pepper · ground1 tbsp
Onion · chopped1
Apple cider vinegar1 cup
Salt1 tbsp
Bun

Instructions

Season the chuck roast with the beef rub, then add a light coat of hot rub. Let it sit while the smoker heats.
Smoke the roast indirectly at 300°F with hickory until the outside is dark mahogany, about 2 to 2½ hours.
Heat the water and beef base in a small pot over medium heat until just simmering.
Place the roast in a half-size aluminium steam pan and pour the beef liquid around it (not over the top), keeping 1/4 cup of liquid aside.
Put butter pats on top of the roast and cover the pan tightly with foil.
Keep cooking until the roast reaches 210°F internal, then remove and rest for at least 30 minutes.
Take out the rack from the pan and pull the meat apart by hand. Mix in a little of the pan juices and serve.

Summarized from HowToBBQRight's video. Watch it for the details.

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