Chefs moonlight as magicians, transforming simple ingredients into fancy feasts. That’s exactly what I did with my Pulled Beef Sandwich. You get heaven on a plate when you pair a basic chuck roast with my decadent seasonings. I love a good sandwich, especially when it’s stacked with BBQ beef and a buffet of jazzy toppings. 

Give my Pulled Beef Sandwich a shot if you want an easy meal that the entire family will enjoy. Serve it for Sunday dinner or a fun game day meal. It’s sure to get everyone smiling! 

Pulled Beef Sandwich | Traeger Timberline 1300

This delicious Pulled Beef Sandwich uses two cooking methods for maximum flavor. The roast is smoked at a low temperature, then braised in a flavorful liquid. The result is a juicy, tender sandwich. Even though this recipe seems involved, it all happens on the Traeger. 

The Ingredients

• Chuck roast. This inexpensive cut of meat tastes like gourmet fare when prepared right. My chuck roast came in a package of two, and the total weight was about 3 pounds. I like purchasing roasts in smaller sizes because it takes less time to get to temp. You can find this particular roast at most grocery stores. 
• Heath Riles BBQ Beef Rub. I kept my seasoning simple by using just one blend. My Beef Rub is a hearty combination of paprika, garlic, pepper, salt, and chili powder. Its deep flavor complements beef to a tee, but you can also use it on chicken, pork, or seafood. 
• Beef broth. Beef broth is the base of my braising liquid. It gives the meat an authentic flavor without removing its natural goodness. You can use a lot of beef broth because the meat soaks up the liquid. Plus, you’ll want some of the au jus to dip your sandwich in. 
• Red cooking wine. This dark and mysterious cooking wine amps up the flavor of beef. The alcohol evaporates during the cooking process, leaving you with a smooth, tasty sauce. Your roast will take on a savory, robust flavor profile that you wouldn’t get otherwise.
• Bear and Burton’s W Sauce. I love this Worcestershire sauce so much that I added it to my online store! This small business was birthed in 2020, basing its product on a 100-year-old family recipe. This sauce is like nothing you’ve ever tasted. It adds just the right amount of zest to any recipe. 
• Veggies. Onions, celery, garlic, and carrots permeate the braising liquid with spice and earthy flair. Pro tip: Add a few onion slices to your sandwich for extra pizazz. 
• Butter. Butter adds richness to the braising liquid and gives it that au jus taste. I prefer salted butter, but you can also use unsalted and get a similar result. 
• Heath Riles BBQ Sweet BBQ Sauce. I mixed a little of my Sweet BBQ sauce into the meat. Go light on this ingredient and mix it with a bit of au jus. Your beef will end up juicy but not saucy, which is exactly what we’re going for. 
• Sandwich toppings. You can assemble your sandwich the way you like, but if you need inspiration, here’s my go-to. I pile provolone cheese, beef, and a little mayo on a ciabatta bun. This combination is a classic and lets the meat shine. 

The Smoker Setup

Pellet grill/smoker. I used a Traeger Timberline 1300 to cook this recipe. I love the Traeger because it’s high quality, works like a charm, and is easy to use. It has all the bells and whistles, like a super-smoke button, a roomy interior, and an included probe.

Pellets. For this cook, I used Royal Oak Charcoal pellets. I’m a huge fan of this company and the quality products they produce. Grab a bag if you’re looking for pure smoke without any fillers. You’ll be just as obsessed as I am. 

The Process for Making a Pulled Beef Sandwich

You can see this recipe's detailed demonstration in the video and recipe card. For now, here’s a quick rundown of how I pulled this cook together. 

• Fire up the pit. I stoked the Traeger with Royal Oak Charcoal and fired it up to 275℉. 
• Season. While the grill heated, I removed my roasts from the package and seasoned all sides with a heavy layer of Heath Riles BBQ Beef Rub. 
• Smoke the beef. I laid the seasoned roasts directly on the Traeger rack and let them cook until they reached 155℉ internally.  My roasts reached temp in about 2 hours. 
• Make the braising liquid. While the roasts cooked,  I placed the beef broth, red cooking wine, and Bear and Burton’s W Sauce in a 5 ½ quart dutch oven. I whisked the mixture until smooth. Then, I added the onions, celery, garlic, carrots, and butter. To finish my braising liquid, I added another dash of Beef Rub. I set the pot on the grill to get the liquid up to temp. 
• Braise. Once the roasts reached an internal temp of 155℉, I placed them in the warmed braising liquid. I ensured they were fully submerged and turned the grill up to 350℉. I let the roasts braise until they were fork-tender, which took about 2 more hours. I took the meat off the grill and let it cool for about 20 minutes.
• Shred and sauce. I transferred the meat to a heavy-duty aluminum pan and shredded it with two serving forks. Then, I used my gloves to remove large pieces of fat and gristle. Then, I drizzled a little of my braising liquid over the shredded beef. I finished the meat with a tad of my world-famous Sweet BBQ Sauce.
• Assemble the sandwiches. I buttered some ciabatta rolls and toasted them on the grill until barely crisp. To assemble the sandwiches, I halved the rolls and layered provolone cheese, a scoop of pulled beef, and another slice of provolone. I placed the sandwiches on a sheet pan, then let them melt for 10 minutes on the Traeger. 
• Cool and serve. I let the sandwiches cool for a couple of minutes, then finished them off with a drizzle of mayo and a few braised onions. The only thing left was to eat up! 

The Results

This sandwich was off-the-charts delicious. The combination of onions, mayo, beef, and cheese was incredible. You’ll dream of this sandwich for weeks! I recommend saving your braising liquid to use as au jus sauce. 

Serving Suggestions for my Pulled Beef Sandwich

Serve these tasty sandwiches with home fries or potato chips, a bowl of coleslaw, and a beer. 

Storing Leftover Pulled Beef

Leftover beef tastes great in a quesadilla. If you still have leftovers, you can store them in the fridge for up to 4 days or freeze them for up to 4 months. 

Equipment and Tools

Traeger Timberline 1300, Royal Oak Charcoal Hardwood Charcoal Pellets, Thermoworks instant-read meat thermometer, insulated gloves for handling meat, metal tongs, 5 ½ quart dutch oven, Metal Measuring Cups, Aluminum Pan, Plastic Ladle, Thermoworks Silicone Pot Holders