Smoked BBQ Beef Hoagies
The best bite in barbecue is that salty, tender bark on smoked beef 🍖 Pile it high on a fresh hoagie bun and add sautéed onions 🧅 mushrooms, and barbecue sauce!
Yields 6 servings
Ingredients:
- 1 chuck roast, about 3 to 4 lbs
- 2 tbsp yellow mustard
- 1/3 cup Bolner’s Fiesta Brand Uncle Chris’ Gourmet Steak Seasoning
- 1 cup spritzing liquid (beef broth, apple cider vinegar, Worcestershire, or even water)
- 4 tbsp butter
- 1 large sweet onion, sliced
- 8 oz. mushrooms, sliced
- 3 tbsp Bolner’s Fiesta Brand Garlic Pepper
- 1 bottle of your favorite BBQ sauce
- 6 hoagie buns
Directions:
- Coat the chuck roast with yellow mustard and generously apply Uncle Chris’ seasoning on all sides. For maximum flavor, rest the seasoned meat in the fridge for up to 12 hours prior to cooking.
- Heat your smoker to 225 °F and add the seasoned meat. Smoke the chuck roast until the internal temperature reaches 160 °F (approximately 3 to 4 hours). Spritz the meat every 30 minutes while smoking to help build that delicious bark.
- When chuck roast reaches 160 °F, remove from the smoker and wrap tightly in peach butcher paper or aluminum foil. The peach butcher paper helps develop slightly better bark, but foil will also work fine.
- Return the wrapped roast to the smoker and continue smoking until the internal temperature reaches 250 °F. Remove and let rest in the butcher paper or foil for 30 minutes to redistribute the juices.
- While the meat is resting, combine butter, sliced mushrooms, sliced onion, and Fiesta Garlic Pepper in a large skillet on medium heat. Stir occasionally until onions are translucent and mushrooms are tender. Set aside.
- Use two forks to shred the smoked chuck roast in a large bowl or aluminum pan.
- Slice each hoagie roll 2/3 of the way through. Add two large scoops of shredded beef, top the beef with two scoops of the onion/mushroom mix, and then add your favorite BBQ sauce to taste.
