Turn a chuck roast into fall-apart pulled beef the BBQ Pit Boys way. 🔥
Bruce starts with a beef chuck roast seasoned with **Kansas City Smoke**, then put it over hickory smoke at 250°F until it develops some serious color and hits around 180°F.
Then things get interesting.
The chuck goes into the Dutch oven with **Dr Pepper, Jack Daniel’s whiskey, and Whiskey Barrel BBQ Sauce** before heading back onto the pit to braise until it’s tender enough to pull apart.
After roughly 4 hours of smoking and another 1½ hours braising, that chuck is fall-apart tender and loaded with smoky, sweet whiskey BBQ flavor.
Then we pile that pulled beef onto fresh sourdough ciabatta bread and top it with a fresh peach and carrot coleslaw for one hell of a summer BBQ sandwich.
🔥 Hickory-smoked chuck roast
🥃 Jack Daniel’s whiskey
🥤 Dr Pepper braise
🔥 Whiskey Barrel BBQ Sauce
🥩 Kansas City Smoke seasoning
🥪 Fresh ciabatta + coleslaw
Brisket gets all the glory, but chuck roast cooked like this is hard to beat.
**Would you take this pulled chuck sandwich over pulled pork? Let us know below.**
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