Pit-smoked Bbq Beef Sandwich Recipe
Pit-smoked front quarter of beef, braised 'til tender, hand-pulled, and seasoned with Red Rage Tomato BBQ. Served on a Bakehouse brioche bun.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Rub the front quarter of beef with salt, black pepper, garlic powder, onion powder, and paprika. Let it marinate for at least 1 hour, preferably overnight.
- 2
Prepare the Pit
Soak the wood chips in water for about 30 minutes. Prepare the pit for smoking, maintaining a temperature of around 225°F (107°C).
- 3
Smoke the Beef
Place the marinated beef in the pit and add soaked wood chips. Smoke the beef for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Braised Beef
Once smoked, place the beef in a large pot with beef broth. Cover and braise on low heat for 2-3 hours until the beef is tender and easy to pull apart.
- 5
Pull the Beef
Remove the beef from the pot and let it cool slightly before hand-pulling it into bite-sized pieces.
- 6
Mix with BBQ Sauce
Combine the pulled beef with Red Rage Tomato BBQ sauce, mixing well to ensure all the meat is coated.
- 7
Assemble the Sandwich
Place a generous portion of the BBQ beef mixture on the bottom half of each brioche bun. Top with the other half of the bun.
- 8
Serve
Serve the sandwiches warm, with extra BBQ sauce on the side if desired.