BBQ Beef Melt

5 from 4 votes

Get ready for the ultimate comfort food: BBQ Beef Melts. Smoked beef that falls apart after smoking is layered with melted cheese and your favorite bbq sauce between Texas Toast.

Prep Time1

Cook Time8

Total Time9

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Beef:

2 Chuck Roasts about 2.5 lbs each
1 cup Big Bad BBQ Ale Rub
2 tbsp Neutral Oil

Crutch:

32 oz Beef Broth
1/2 cup Beef Tallow
2 cups Sliced White Onions

Sliders:

8-10 Texas Toast Slices
6-8 Cheddar Cheese Slices
1 cup Melted Butter
1 cup Favorite BBQ Sauce

Instructions

In a bowl, mix together the salt, pepper and garlic.
Place your chuck roasts on a baking sheet, lather with yellow mustard and generously season all sides in order to completely cover the roasts.
Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
Preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks if desired for extra smoky flavor.
Pull your chuck roasts out and place on the smoker to cook until 165 degrees F internal (about 3 hours).
Once the chuck roasts have hit temperature, pull them out and place in a large foil bin.
Fill into the bin your beef broth, beef tallow and sliced white onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less if necessary.
Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
Once the chuck roasts are done, pull them off and let them rest for 20 minutes.
After the rest, pull the chuck roasts out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce)
Build your melt with thick cut texas toast, slice of cheddar cheese, some bbq sauce, handful of shredded beef, more bbq sauce, another slice of cheddar beef and another thick cut sliced brioche.
Add the melts to the skillet and toast the bread till golden brown.
When the melts are done, pull off and slice. Add to a bowl of bbq sauce or strained broth from the crutch. Dip the patty melts in the sauce for serving. Enjoy!

Video

Notes

Homemade BBQ Sauce Recipe

In a large bowl or directly in a saucepan, add 1 cup of ketchup, 1/2 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 1/2 cup brown sugar, 1/4 cup honey, and 1-2 tablespoons hot sauce (to your preferred heat).

Bring the sauce to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. For a thicker sauce simmer longer. To thin it out, add more ACV.

After cooling, store the sauce in an airtight Mason jar and keep it in the fridge for up to a few weeks.

Nutrition