Jul 14 2026
Restaurants›Pangea Bar & Restaurant Missoula›Montana Bbq Recipe

Montana Bbq Recipe

Inspired by Pangea Bar & Restaurant Missoula
Time3h 40m
Serves8

Make Montana Bbq Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

BBQ Sauce (homemade)

Sides & Finish

Method

Beef and Marinade

  1. 1

    Trim and season

    Pat the chuck roast dry with paper towels. Trim any large exterior fat if desired. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl; rub this spice mix all over the beef, pressing it into the surface.

  2. 2

    Marinate

    In a shallow dish or resealable bag, whisk together Worcestershire sauce, apple cider vinegar and olive oil. Place the seasoned beef in the marinade, turning to coat. Cover or seal and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

  3. 3

    Low-and-slow cook

    Preheat oven to 300°F (150°C) or prepare a grill/smoker to maintain ~300°F. Remove beef from fridge and let sit 30 minutes while oven/grill heats. Place beef in a roasting pan or on a foil-lined sheet with a rack. Pour any remaining marinade around (not over) the beef. Cover tightly with foil and roast in the oven for 2.5–3 hours, or until the internal temperature reaches 195–205°F and meat is fork-tender. If using a smoker, smoke until fork-tender (3–5 hours depending on size).

  4. 4

    Rest and shred

    Remove beef from oven/smoker and let rest, covered, for 15–20 minutes. Using two forks, shred the beef into large bite-sized pieces, discarding any excess fat. Reserve juices in the pan; skim off fat and stir some of the pan juices into the shredded beef for moistness.

BBQ Sauce (homemade)

  1. 5

    Combine and simmer

    While the beef cooks, combine ketchup, apple cider vinegar, brown sugar, molasses, yellow mustard, Worcestershire sauce, chopped chipotle (or chipotle powder), smoked paprika, minced garlic, black pepper, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently.

  2. 6

    Thicken and adjust

    Simmer uncovered for 8–12 minutes until slightly thickened. If the sauce is too thick, whisk in up to 2 tablespoons of water to reach desired consistency. Taste and adjust sweetness, acidity, or heat: add a little more brown sugar to sweeten, extra vinegar for brightness, or chipotle for heat.

  3. 7

    Finish

    Remove from heat and let cool briefly. Reserve about 1/2 cup of sauce to toss with shredded beef and additional sauce for serving.

Assembly & Sides

  1. 8

    Toss beef with sauce

    Transfer shredded beef to a large bowl. Pour 1/2 cup of the homemade BBQ sauce over the beef and toss gently to coat. Add more sauce as desired but keep some for serving. If the beef seems dry, add 1–2 tablespoons of the reserved pan juices and toss again.

  2. 9

    Prepare buns and sides

    Thinly slice the yellow onion. Spread softened butter on cut sides of buns and toast in a skillet or under a broiler until golden (about 1–2 minutes per side). Warm the coleslaw if desired (served cold is traditional).

  3. 10

    Assemble sandwiches

    Pile a generous portion of sauced shredded beef onto the bottom half of each bun, add sliced onions and dill pickles, then a scoop of coleslaw if using. Spoon additional BBQ sauce over the top if desired. Garnish with chopped parsley.

  4. 11

    Serve

    Serve immediately with extra sauce on the side and remaining pickles and coleslaw. Leftover beef keeps refrigerated for up to 4 days and reheats gently with a splash of water or reserved juices.

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