Smoked Chuck Roast Sloppy Joes
INGREDIENTS
3-3.5 lb boneless beef chuck roast
Worcestershire sauce
barbecue seasoning/rub, *We used 'Que That Barbecue Rub.
For the Sloppy Joe Sauce:
1 large jalapeno
1 cup beef stock
1 cup green bell pepper, small diced
1 cup onion, small diced
1 tablespoon minced garlic
¾ cup ketchup
¼ cup brown sugar
3 tablespoons yellow mustard
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
salt and pepper
hamburger buns, thinly sliced raw onion, dill pickles, etc,
DIRECTIONS
Preheat the grill or smoker. Preheat the grill to about 250℉ with your choice of wood pellets.
Prep the chuck roast for the smoker. Pat the roast dry with paper towels. Then rub a thin layer of Worcestershire sauce on all sides of the beef to act as a binder. Season all sides of the roast barbecue seasoning of your choice.
Smoke the chuck roast. Place the seasoned chuck roast directly on the grill grates, close the lid, and smoke at 250℉ until the internal temperature of the roast reaches about 170℉. The total time needed will vary based on your grill, but it should take about 4 hours. When there is about 1 hour left of smoking time, add the whole jalapeno to the grill grates to smoke.
Dice the smoked jalapeno pepper. After about 1 hour of smoking time, remove the jalapeno from the grill and allow to cool a bit. Seed and dice the smoked jalapeno to add to the sloppy joe sauce.
Make the Sloppy Joe sauce. When the chuck roast has almost reached 170℉ internal temp, make the sloppy joe sauce. Add all ingredients for the sloppy joe sauce to a half-size 4" deep disposable foil pan and mix together well. This includes the beef stock, diced smoked jalapeno, diced bell pepper and onion, garlic, ketchup, mustard, Worcestershire sauce, apple cider vinegar, brown sugar, tomato paste, and pinch of salt and pepper.
Braise the smoked chuck roast in the sloppy joe sauce. Place the smoked chuck roast on top of the sauce in the foil pan. Cover the foil pan tightly with a piece of aluminum foil. Place the pan back on the grill and continue to cook until the internal temperature of the roast is about 205-210°F, about another 2.5 hours.
Remove the smoked chuck roast and reduce the sloppy joe sauce. When the chuck roast is tender and has reached the correct internal temp, remove it from the sauce and wrap in a sheet of aluminum foil to rest. Turn the heat up on the grill to about 325°F. Use a spoon to skim some of the excess fat off the top of the sauce. Place the pan of sauce back on the grill uncovered, close the grill lid, and cook the sauce for about 45 minutes – 1 hour to reduce. The sauce should be a thick consistency when done.
Shred the smoked beef roast and add to the sloppy joe sauce. Use two forks to shred the beef into bite-sized pieces, discarding any excess fat or connective tissue. Then, add the shredded beef to the sloppy joe sauce and mix until well combined.
Serve your shredded beef sloppy joes. To serve, spoon the smoked shredded beef Sloppy Joe mixture onto toasted buns or bread of your choice. Top with dill pickles, sliced raw onion, mayonnaise, or your favorite coleslaw. Enjoy!