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Smoked Chuck on Beer Bread

Cooking Grill: Drum Smoker (UDS)
Pit Temperature: 225
Desired Internal Temperature: 200 on chuck
Cooking Time:
Pallets Used: Briquettes
I rubbed the chuck roast with olive oil and seasoned with cracked black pepper, kosher salt, onion and garlic. Placed in my drum at 225 with a bit of hickory. Then made a batch of beer bread. 3 cups self rising flour 1/4 cup of sugar 1/4 tsp salt 1 12oz beer at room temperature Brushed the top of the bread with an egg wash and sprinkled with minced onions. Then smoked the bread until done (about 2 hours). Brought the chuck up to an internal temperature of 160, wrapped in foil and added spiced beef broth. Then smoked until reaching 200 degrees. I let the chuck rest for 15 minutes while preparing the sandwich toppings. Built my sandwich by starting with a layer of the pulled chuck, then caramelized onions, bacon, cheese, tomato and lettuce. Slathered the lid with a horseradish sauce and Served with a cold beer. :)

Posted on: 2014-08-21 18:28:36 Forum URL:: NO URL