Texas Style Pulled Beef Sandwich

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Newglide

Smoking Fanatic
Original poster
Jun 14, 2021
672
542
NC
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.
 
My opinion is its like most anything else food and up to personal preference. When I've done pulled beef using Chuck I only use the juices to make sure I can taste the beef. I suppose with SPOG that would be considered more purest Texas BBQ beef style? But, my wife forces me to watch her eat good red meat with A1 so Ive become neutral. Pickles, BBQ sauce, onions, cheese, etc. just go with what you like! Id try it plane first though, no point in taking time smoking a great meat then drowning it with other flavors from condiments. I do think that a decent bread that can stay together while absorbing the juices is important though.
 
I made this the other day on accident. My intent was to do burnt ends but we decided to go eat with some friends and I had to go with plan B. Here is what I did. Took the chuck roast and sliced several deep slits about halfway through the meat. Rubbed it down liberally with Meat Church's Holy Cow seasoning. put it in a foil pan and added a marinade of Worcester sauce and soy sauce along with some minced garlic. Let it sit in the fridge overnight. Started it the next morning and let it run most of the day at 225. Just as I was getting ready to cube it, the wife said hey we are going to dinner with friends. So, I took it off about 185 IT and put it back in a foil pan and covered it with foil. Into the oven at 200 degrees and went to dinner. When I got home I cubed it to make the burnt ends but noticed how tender and fall apart it was. At this point I just shredded it and added the juices from the pan back into the meat. added to bun with the following. Onions, pickles, jalapenos, and a dab of head country BBQ sauce. May not be completely Texan but it tasted like Texas BBQ to this native. Good luck on your chuck.
 
Remember to wrap chucks at about 155 IT. I like butcher paper, but you use foil and even put a little liquid in the foil with it.
You will probably want a sauce like Stubb's for sandwiches, not the vinegar type sauce you use for pork. If you collect drippings, you can use that to make a sauce (add tomato paste, hot sauce, Worcestershire, etc) and mix some up with the shredded beef, reserving some to put on sandwiches.
Good condiments for Texas beef are onion slices, pickled peppers, kosher dills, and jalapeños. Texans don't put slaw on beef sandwich.
You can see my post on Smoking Chuck here.
 
Last edited:
I can for vouch for one from TNJAKE TNJAKE I've made 3 or 4 times with great results !

Keith

Edit:
I receive no compensation for this endorsement 🤣
 
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 :)
 
But, my wife forces me to watch her eat good red meat with A1 so Ive become neutral.
I feel your pain. I have a few of those as well also one who wants catchup.

Thanks all for the good advice and tips.

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
Good Idea I'll be doing this.
Can't say I've had or even seen ranch style beans in the store
 
I feel your pain. I have a few of those as well also one who wants catchup.

Thanks all for the good advice and tips.


Good Idea I'll be doing this.
Can't say I've had or even seen ranch style beans in the store
Here u go for some visuals. Great stuff! :)
b8-79f3dd535133_1.fc34cb11230502669e2bdccf15ea0d44.jpg
crock-pot-ranch-beans-square.jpg
 
Here u go for some visuals. Great stuff! :)
View attachment 524306

These used to be great ranch style beans. But for the past year it has been crap. I don't know what they changed but it's not what it used to be. Even jalapeños don't help. I've tried making my own but don't have it figured out yet. So lately I've been making charro beans instead.
 
These used to be great ranch style beans. But for the past year it has been crap. I don't know what they changed but it's not what it used to be. Even jalapeños don't help. I've tried making my own but don't have it figured out yet. So lately I've been making charro beans instead.

Interesting I haven't had a can of ranch style since before the pandemic. Sucks if they are changing them.
Charro beans rock. Can usually doctor up ranch style anyhow to be a charro style and used to love refrying them for refried ranch style beans haha :D
 
Interesting I haven't had a can of ranch style since before the pandemic. Sucks if they are changing them.
Charro beans rock. Can usually doctor up ranch style anyhow to be a charro style and used to love refrying them for refried ranch style beans haha :D
Man I LOVE charro beans too. I’ve got to the point that I prefer them 100% over traditional baked bean style.
 
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I love me some pulled/chopped beef. It's one of my favorite BBQ bites, and probably the BBQ I eat the most of. It's great for sandwiches, street style tacos, I put it in my pinto beans, in mac n cheese, on nachos and all kinds of other things. Chud put out a video the other day loading it on a baked potato which looked amazing! For that reason and thanks to my trusty vac sealer, I like to keep a lot of it around in pre-portioned 1/2 lb freezer packs. This way I can have it pretty much any time I want. In fact, now you guys have me craving it, and it's about lunch time so I think I'll go heat some up now lol

I tend to use full packer briskets for my chopped/pulled beef though, since I like to make it in bigger batches, and honestly, I'm just not as much a fan of chuck roast.
 
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I love me some pulled/chopped beef. It's one of my favorite BBQ bites, and probably the BBQ I eat the most of. It's great for sandwiches, street style tacos, I put it in my pinto beans, in mac n cheese, on nachos and all kinds of other things. Chud put out a video the other day loading it on a baked potato which looked amazing! For that reason and thanks to my trusty vac sealer, I like to keep a lot of it around in pre-portioned 1/2 lb freezer packs. This way I can have it pretty much any time I want.

I tend to use full packer briskets for my chopped/pulled beef though, since I like to make it in bigger batches, and honestly, I'm just not as much a fan of chuck roast.
I’m surprised you don’t like chuck for pulled. That said I do think the absolute best pull comes from brisket point.
 
I’m surprised you don’t like chuck for pulled. That said I do think the absolute best pull comes from brisket point.

I've made it with chuck roast a few times here and there, although it's been a long time. It wasn't bad, but it didn't match up to a good whole packer brisket, mixing the shredded point and flat together. Plus, I just prefer to cook bigger batches since I use it for so many things, so doing a brisket just makes more sense for my purposes. But it's all preference right, and if someone is just doing a small batch for a single meal, a chuck roast is perfect.
 
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Man I LOVE charro beans too. I’ve got to the point that I prefer them 100% over traditional baked bean style.
Same here. Charro beans are my #1. Been making a pot of charro beans using black soybeans almost every week for months now. Nice low calorie, low carb food that tastes amazing. My charro beans are gooooood! :D

I've made it with chuck roast a few times here and there, although it's been a long time. It wasn't bad, but it didn't match up to a good whole packer brisket, mixing the shredded point and flat together. Plus, I just prefer to cook bigger batches since I use it for so many things, so doing a brisket just makes more sense for my purposes. But it's all preference right, and if someone is just doing a small batch for a single meal, a chuck roast is perfect.

I'm in the same boat, kinda.
In TX briskets are on sale quite often for very good prices (Choice cut $1.67-$1.99/lbs) where chucks are almost never that cheap, maybe once a year.
So brisket it is but on those super rare occasions that a chuck hits the same sale price point I will buy and do them too.

I bet brisket goes on sale next week here in TX for the super bowl. Costco in my area likes to do beef plate ribs for superbowl as well so I may have to check on them too :)
 
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I'd have to make a big batch also...thinking a French dip and hot beef would be the first two meals! Dang farm boy in me coming out lol!

Ryan
 
Remember to wrap chucks at about 155 IT. I like butcher paper, but you use foil and even put a little liquid in the foil with it.
You will probably want a sauce like Stubb's for sandwiches, not the vinegar type sauce you use for pork. If you collect drippings, you can use that to make a sauce (add tomato paste, hot sauce, Worcestershire, etc) and mix some up with the shredded beef, reserving some to put on sandwiches.
Good condiments for Texas beef are onion slices, pickled peppers, kosher dills, and jalapeños. Texans don't put slaw on beef sandwich.
You can see my post on Smoking Chuck here.
Or Cheese!
 
It wasn't bad, but it didn't match up to a good whole packer brisket,
I agree with you. Smoked chucks fall short on flavor compared to brisket IMO. No clod to be had here but wonder how that tastes. Then when factor in chucks being 2-3x cost of brisket, it's a no brainer.

These used to be great ranch style beans. But for the past year it has been crap. I don't know what they changed but it's not what it used to be. Even jalapeños don't help. I've tried making my own but don't have it figured out yet. So lately I've been making charro beans instead.
Only had those recently and are OK/better than nothing. For me a good dose of good salsa woke them up but still nowhere compared to my trials of scratch made. I cannot believe they used to be good, that would been awesome!

Man I LOVE charro beans too. I’ve got to the point that I prefer them 100% over traditional baked bean style.
I am with you! I got bumped on a flight and stuck in Texas and had charro beans for the first time and it blew my mind. No more baked beans for me expect maybe 4th of July LOL. I need to come up with a with easy version. The recipes here look killer but not enough time for me to do that.
 
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