Pulled Smoked Chuck Roast: BBQ Chuckies

Step 1

Light smoker for 250-300 degrees F. Cover roast with salt and pepper. Smoke for 3 hours or until meat gets to about 165 internal temperature. Place roast in an aluminum tin with chopped peppers, onions, jalapenos and garlic.

Step 2

Add one whole imperial stout beer. Cover tightly and return to the smoker for another 3 hours.

Step 3

Using two forks, pull the tender beef and mix well.

Step 4

To build the imperial stout BBQ sauce add the ketchup, Worcestershire sauce, honey, brown sugar, pepper and apple cider vinegar to the beef mix and stir well.

Step 5

Return the sauced pulled beef to the smoker with no foil for about 30 minutes. Add pulled beef to a soft fresh roll and enjoy.