I got a good deal on a few chuck roasts and plan on doing some Texas style pulled beef sandwiches.
Being from NC I have no problem putting together a pulled pork sandwich.
Pulled beef not so sure. Seasoning I think I'm good.
I plan on using SPOG heavy on the pepper.
We put slaw, vinegar or tomato based sauce on pulled pork.
Not sure about sauces, should I use a sauce on the sandwich if so what?
Is there anything else on the sandwich? I saw somewhere that they put pickles on it.
I'll probably do a take on steak and cheese with some beef broth sandwiches with the leftovers.
Hi there and welcome!
A born and raised Texasn here.
SPOG with heavy pepper should be good to go, it's what I use when smoking a chuck for pulled/chopped beef and it's what I recommend.
Keep your slaw, sauce, etc. on the side so people can do whatever they want on their plates.
Here people will make sandwiches and normally put sliced onion, pickles, and/or pickled jalapeno, and a BBQ sauce on their meat and sandwich. Slaw can be a side. Beans are more of a Texas side. Any beans will work but Ranch Style Beans would be used over Baked Beans in most cases.
I second getting a decent bread. It makes no real sense to make an amazing piece of meat and then put it on poor tasting dollar store bread if you can spend a couple dollars more and have a nice loaf or some same day baked rolls of bread.
You can also get real flour tortillas or make some and then have some pico de gallo, some sliced limes to squeeze for lime juice, salsa (real salsa not Pace or anything like Pace lol), cheese, and sour cream to make smoked beef tacos. Throw in a tortilla with all your favorite toppings and squeeze lime juice and eat and/or add a little bbq sauce and eat. If you do this too you may as well buy some tortilla chips for nacho options as well :D
Finally, for cooking. You will want to wrap your chucks at some point.
I always go with and recommend waiting for the meat to hit an Internal Temp (IT) of 180F then tightly wrap in foil and add about 2floz of liquid (water, beer, wine, beef broth, or whatever you have).
Why 180F??? If you wrap beef too early it will taste like roast beef instead of smoked bbq beef. That is the worst!! Spend all the time and effort to be eating roast beef instead of BBQ.
If you wait to 180F you will get BBQ flavor not roast beef.
The foil wrapping doesn't do anything to help the stall when at 180F but that is not the point. The point of foiling with a little bit of liquid is to ensure it doesn't dry out, which a chuck can do on you.
I personally do not care about speeding up the cook or powering through the stall. I care only about making the best tasting bbq I can and this does the trick :)
I hope this info helps :)
