Smoked & Braised Pulled Beef Sandwiches

Hey there!!! In today’s feature we’ll discuss Smoked & Braised Pulled Beef Sandwiches.

-Let’s get the smoker fired up to 275 degrees.
-Let’s make our braise by combining red wine, brown sugar, Worcestershire sauce, Dijon mustard, balsamic vinegar, & red chili pepper flakes. Set aside.
-Coat chuck roast with olive oil and season every nook and cranny with your favorite rub seasoning.
-Place the seasoned Chuck Roast onto the smoker. Close the lid and smoke until internal temperature of the roast is 165-170 degrees.
-Once internal temperature of the roast is 165-170 degrees. This will take roughly 4 – 5 hours.
-Remove from the smoker and place into a disposable aluminum pan. In the pan add the braising ingredients. Cover tightly with foil and put back into the smoker until internal temperature of the chuck roast is 200-210 degrees.
This can take 2 – 3 additional hours.
-Remove aluminum pan with the braising liquid and Chuck Roast, let rest for 30 minutes covered.
-Pull the beef in the braising liquid with forks or claws.
-Next place pulled beef onto a bun, then top with the banana peppers, bbq sauce, and some coleslaw.

Guess what, it’s eatin time!
I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS
4-5 pound chuck roast trimmed
2 tablespoons olive oil
1/4 cup of beef rub seasoning

WINE BRAISE
1 ½ cups fruity red wine (We recommend Zinfandel or Malbec)
¼ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon red chili pepper flakes