Smoked BBQ Beef Sandwich with Cherry Cola and Pickled Jalapeños Recipe
This Smoked BBQ Beef Sandwich features a tender, juicy chuck roast infused with sweet cherry wood smoke and slow-braised in cherry cola and BBQ sauce. Served on buttery croissants and topped with pickled jalapeños and crispy onion straws, this sandwich offers a perfect balance of smoky, tangy, and savory flavors that make it an irresistible BBQ treat.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 sandwiches 1x
- Category: Sandwiches
- Method: Smoking and Braising
- Cuisine: American BBQ
Ingredients
Scale
Main Ingredients
- 4 pound chuck roast
- 1 large yellow onion, diced
- 12 oz cherry cola or cherry Dr. Pepper
- 2 cups BBQ sauce
- 1 tablespoon yellow mustard
- 3 tablespoons salt, pepper, garlic powder blend
- 1/4 cup pickled jalapenos
- 1/4 cup crispy onion straws
- 8 croissants
Instructions
- Preheat Smoker: Preheat your smoker to 275°F using cherry wood to impart a sweet, smoky flavor to the beef.
- Season Beef: Use yellow mustard as a binder on the chuck roast. Then evenly season all sides with a blend of salt, pepper, and garlic powder.
- Smoke Chuck Roast: Place the seasoned chuck roast on the smoker and smoke it for 3 hours.
- Check Internal Temperature: Remove the roast from the smoker once it reaches an internal temperature of 165°F.
- Braise the Roast: Place the smoked roast into a Dutch oven, add the diced onions and pour in the cherry cola.
- Braise with Lid On: Cover the Dutch oven with its lid and let the roast braise on low heat for 2 hours to tenderize the meat.
- Add BBQ Sauce and Continue Cooking: After 2 hours, remove the lid and stir in the BBQ sauce. Let the roast cook uncovered for another hour until it reaches 200°F internal temperature and is tender enough to shred easily.
- Shred and Assemble Sandwiches: Shred the beef thoroughly. Serve generous portions on croissants topped with pickled jalapeños and crispy onion straws for added texture and flavor.
Notes
- Using cherry wood adds a subtly sweet smoky flavor that complements the cola braise.
- The yellow mustard acts as a binder to help the seasoning adhere better to the meat.
- Internal temperature is key for perfectly cooked, tender beef—use a meat thermometer for accuracy.
- The braising process in cola tenderizes the chuck roast and adds a slight sweetness that balances the heat from jalapeños.
- For crispier onion straws, consider frying them fresh or using store-bought crunchy varieties.
- Leftover shredded BBQ beef can be refrigerated and used for sandwiches or tacos the next day.
Keywords: Smoked beef sandwich, BBQ beef, smoked chuck roast, cherry cola braised beef, BBQ sandwich recipe
