The BEST Jack & Coke Chuck Roast | Drum Smoker Sandwich Recipe

This is one of those cooks that reminds you why chuck roast deserves more respect. Big Poppa smokes it low and slow, braises it in Jack Daniels and Coke with onions, then shreds it into one of the best sandwich builds you’ll ever put your hands on. Smoky, rich, slightly sweet, and finished the right way — this one eats like a party.

Why This Recipe Rocks

This recipe hits every layer.
You get smoke first, then a Jack Daniel’s Coca-Cola braise, and finally a juicy shred that soaks back up all that reduced goodness.

The premixed Jack Daniel’s Coke brings a subtle whiskey note with caramel sweetness — not overpowering, just enough to deepen the beef flavor. Cash Cow builds the savory backbone, Money adds balance, and the final shred turns into sandwich gold.

What You’ll Need

Main Ingredients

• 2 chuck roasts (3–4 lb total)
• 2 large onions, sliced
• Jack Daniel’s Coca-Cola (premixed canned soda)

Seasonings

• <a href="/products/big-poppas-cash-cow-seasoning">Big Poppa’s Cash Cow</a>

• <a href="/products/big-poppas-money-rub">Big Poppa’s Money Rub</a>

• Optional finishing “stash” seasoning (to taste)

For the Sandwiches

• Sandwich rolls or buns

• Mayonnaise

• Colby Jack cheese slices

• Pickled onions

Tools & Gear

• BPS Drum Smoker

• Foil pan + foil cover

• Thermometer / Chef Alarm

• Tongs & shredding gloves

• <a href="/products/lifeguard-nitrile-food-gloves">Lifeguard Nitrile Food Gloves</a>

Step-by-Step: Jack & Coke Chuck Roast

Step 1: Season the Chuck

Lightly coat the chuck roast with Cash Cow, then follow with Money Rub. Pat it in and let it sit about 30 minutes until the seasoning starts to sweat and set.

Step 2: Smoke

Set the drum smoker to 250°F.
Place the chuck roasts on the grate, rotating every 30 minutes so one roast is always over the water pan. Smoke for 3–4 hours until you’ve got color and moisture locked in.

Step 3: Pan & Braise

Transfer the roasts to a foil pan with sliced onions.

Pour in Jack Daniel’s Coca-Cola (premixed) until there’s enough liquid to braise without fully submerging the meat.

Cover tightly with foil.

Step 4: Back on the Drum

Return the pan to the smoker at 250°F.
Cook until the chuck reaches ~206°F internal and probes tender.

Step 5: Rest & Strain

Remove from the smoker and let rest briefly.
Strain the braising liquid, separating fat from the reduced Jack & Coke beef juices.

Step 6: Shred & Rehydrate

Shred the chuck by hand. Season lightly with your stash seasoning, then add some of the strained juice back in to keep it juicy and loaded with flavor.

Sandwich Build

• Spread mayo on the bun

• Add Colby Jack cheese

• Pile on hot shredded chuck (let the cheese melt)

• Drizzle with a little reduced juice

• Finish with pickled onions

Done. Don’t overthink it.

Shop Rubs & Sauces

FAQ

What temp should I cook this to?

Braise the chuck until it reaches about 206°F and probes tender.

Is this cooked with straight whiskey?

No. Big Poppa uses Jack Daniel’s Coca-Cola, the premixed soda. It adds subtle whiskey and caramel notes without overpowering the beef.

Can I do this in the oven after smoking?

Absolutely. Once panned, you can braise at 275°F in the oven until tender.

What’s the best way to store leftovers?

Store shredded beef with some juice in an airtight container for up to 4 days.

Watch the Cook

The BEST Jack and Coke Chuck Recipe | Drum Smoker Recipe

Like this recipe?

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