Smoked Pulled Beef Sandwiches with Au Jus – The Ultimate BBQ Comfort Food

If you’re looking for a next-level smoked beef sandwich, this Smoked Pulled Beef Sandwich with Au Jus will absolutely steal the show. Slow-smoked chuck roast, braised until fall-apart tender, shredded and piled onto soft hoagie rolls, then dipped into rich, savory au jus — this is pure comfort food perfection.

This recipe combines classic BBQ smoking techniques with a French dip–style finish, creating a sandwich that’s juicy, smoky, beefy, and incredibly satisfying. Perfect for weekend cooks, backyard BBQs, game day, or family gatherings.

Why You’ll Love This Smoked Pulled Beef Recipe

• Ultra tender, juicy beef

• Deep smoky BBQ flavor

• Simple, foolproof method

• Perfect for sandwiches, sliders, tacos, or meal prep

• Rich, homemade au jus dipping sauce

• Crowd-pleasing and freezer-friendly

Ingredients

Beef

• 3–5 lb beef chuck roast

• Favorite steak seasoning (SPG-style works perfectly)

Braising Ingredients

• 2 sweet onions, sliced

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 1–1½ cups beef stock

• 2 tablespoons butter

For Serving

• Hoagie rolls

• Provolone cheese (or cheese of choice)

Step-by-Step Instructions

1. Season the Beef

Pat the chuck roast dry using paper towels. Season generously on all sides with steak seasoning. No binder is needed. Let the beef rest at room temperature for 20–30 minutes.

2. Smoke the Chuck Roast

Preheat your smoker to 275°F (135°C). Add oak, hickory, or cherry wood for bold flavor.

Place the beef directly on the grates and smoke until the internal temperature reaches 165°F and a rich bark forms, about 2.5–3.5 hours, depending on size.

3. Braise for Maximum Tenderness

Transfer the beef to a foil pan. Add:

• Sliced sweet onions

• Rosemary sprigs

• Thyme sprigs

• Beef stock

• Butter

Cover the pan tightly with foil and return it to the smoker at 275°F.

4. Cook Until Fall-Apart Tender

Continue cooking until the internal temperature reaches 205–210°F and the meat becomes probe tender, meaning a thermometer slides in like soft butter. This usually takes 2–3 more hours.

5. Rest & Shred

Remove the pan from the smoker and let rest, covered, for 30 minutes. Discard herb sprigs. Shred the beef using forks and thoroughly mix it with the caramelized onions and pan juices.

6. Assemble the Sandwiches

Pile juicy pulled beef and onions onto hoagie rolls. Top with provolone cheese — the heat from the beef will melt it beautifully.

Serve with the hot au jus from the pan for dipping.

Pro Tips for Perfect Pulled Beef

• Two-stage cooking is essential: Smoke for bark and flavor, braise for tenderness.

• Chuck roast is ideal due to its marbling and connective tissue.

• Always use fresh herbs, not dried.

• Seal the foil pan tightly to trap moisture.

• Let the beef rest fully before shredding.

• Mix shredded beef thoroughly with pan juices for maximum juiciness.

• Save every drop of au jus — it’s liquid gold.

What to Serve with Smoked Pulled Beef Sandwiches

• Crispy French fries

• Onion rings

• Creamy coleslaw

• Potato salad

• Roasted vegetables

• Pickles

Storage & Reheating

Refrigerator:
Store in an airtight container with juices for up to 4 days.

Freezer:
Freeze pulled beef with au jus for up to 3 months.

Reheating:
Reheat gently on the stove or in the microwave with some extra au jus to keep it moist.

Frequently Asked Questions

Can I make this in the oven instead of a smoker?

Yes. Smoke flavor will be reduced, but you can roast at 275°F, then braise exactly the same way.

Can I use beef brisket instead?

Yes — brisket works beautifully, but chuck roast is cheaper and more forgiving.

Can I make this ahead?

Absolutely. Flavor improves overnight, making it perfect for meal prep or parties.

Nutrition (Approximate per serving)

• Calories: 520

• Protein: 42g

• Fat: 28g

• Carbs: 28g

Final Thoughts

These Smoked Pulled Beef Sandwiches with Au Jus are the perfect blend of BBQ and comfort food. Smoky, juicy, tender, and rich — every bite delivers serious flavor. Whether for family dinner, guests, or meal prep, this recipe will become a regular in your rotation.