Ingredients

  • Pulled Beef:
    • 3-4 lb beef roast (chuck or shoulder)
    • 3 tbsp Rave BBQ Rubs Saskatchewan Steak Spice
    • 1 cup beef broth
    • 1/2 cup apple cider vinegar or red wine
    • 1 onion, sliced
    • 4 cloves garlic, minced
    • 1 tbsp Worcestershire sauce
  • For Serving:
    • Hoagie rolls or baguette slices, toasted
    • Provolone or Swiss cheese (optional)

Directions

Season, Rest, and Smoke the Roast

  1. Rub the beef roast generously with Rave BBQ Rubs Saskatchewan Steak Spice, pressing firmly so the spices adhere well.
  2. Let the seasoned roast sit at room temperature for 20-30 minutes to allow the spices to soak in.
  3. Preheat your smoker to 225°F.
  4. Place the rested roast on the smoker and smoke for 3-4 hours, or until it reaches an internal temperature of around 160°F and has a rich smoky color.

Braise the Roast for Tenderness

5. In a large smoker-safe pan or Dutch oven, combine beef broth, apple cider vinegar or red wine, sliced onion, garlic, and Worcestershire sauce.

6. Place the smoked roast into the pan with the braising liquid. Cover the pan tightly with a lid or foil.

7. Increase the smoker temperature to 300°F and return the pan to the smoker. Braise for an additional 2-3 hours, or until the roast reaches an internal temperature of 200-205°F and is tender enough to pull apart easily.

Rest, Shred, and Prepare Au Jus

8. Remove the roast from the smoker and let it rest in the pan for 15-20 minutes.

9. Shred the beef with two forks, mixing it into the braising liquid to keep it moist.

10. Strain the remaining braising liquid to create a rich, flavorful au jus for dipping.

Assemble the Sandwiches

11. Pile the pulled beef onto toasted hoagie rolls or baguette slices. Add provolone or Swiss cheese if desired.

12. Serve with small bowls of the au jus for dipping.

This smoked pulled beef is perfect for beef dip sandwiches, offering a tender, flavorful meat with a delicious au jus for the ultimate dipping experience. Enjoy!