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BBQ Beef Sandwich

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5

Pecan

Craving beef? Slow cooked chuck roast is coated with Traeger Coffee Rub and piled high on a bun with BBQ sauce and pickles and onion for a little crunch.

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  • 1 (4-6 lb) chuck roast

  • 1/4 Cup Traeger Coffee Rub

  • 1 Cup beef broth

  • 6 hamburger buns

  • 1 Large white onion, sliced

  • dill pickles

  • 1/2 Cup Traeger Special Sauce

  • Traeger Sweet & Heat BBQ Sauce

  • 1

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 2

    Trim any excess fat from chuck roast. Rub the roast with the Traeger Coffee Rub.

    • 1 (4-6 lb) chuck roast

    • 1/4 Cup Traeger Coffee Rub

  • 3

    Insert the probe into the thickest part of the roast. Place the roast directly on the grill grates and cook until the internal temperature reaches 160℉, about 3 1/2 hours.

    160 ˚F

  • 4

    Remove the roast from the grill and place it on a large double layer of aluminum foil. Pour the beef broth around the roast and wrap the foil around it to seal. Return the roast to the grill until the internal temperature reaches 204°F, about 1 1/2-2 hours more.

    250 ˚F

    204 ˚F

    • 1 Cup beef broth

  • 5

    Remove the roast from the grill and unwrap, reserving the drippings in the foil. Pull or shred the meat and transfer to a large bowl, then pour the drippings over and toss to coat.
  • 6

    Serve the pulled roast in buns and top with sliced onion, pickles, Traeger Special Sauce and Traeger Sweet & Heat BBQ Sauce.

    • 6 hamburger buns

    • 1 Large white onion, sliced

    • As Needed dill pickles

    • 1/2 Cup Traeger Special Sauce

    • As Needed Traeger Sweet & Heat BBQ Sauce

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