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–+ servings
Three Dr Pepper pulled beef sandwiches with caramelized onions and barbecue sauce on golden brioche buns on slate plate

Dr Pepper Pulled Beef Sandwiches

Smoked pulled beef sandwiches built on a Dr Pepper braise. Chuck roast gets cubed, smoked to bark at 275-300°F, then braised in Dr Pepper and BBQ sauce until probe tender and piled on toasted brioche.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 20 minutes
Total Time 5 hours 35 minutes
Servings: 7 sandwiches
Course: Main Course, Sandwich
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

The Beef
  • 1 (4 lb) chuck roast cut into 6 large cubes
  • BBQ beef seasoning or barbecue rub your favorite, enough to coat
Braise & Build
  • 16-24 oz Dr Pepper
  • 1 cup barbecue sauce plus extra for serving
  • brioche buns toasted
  • pickles sliced
  • crispy fried onions
  • pickled jalapeños, coleslaw optional toppings

Equipment

  • Smoker or grill
  • Dutch Oven or Heavy Foil Tray
  • Instant-Read Thermometer
  • Meat Claws or Two Forks
  • Sharp Boning or Chef's Knife

Method
 

Smoke Phase
  1. Cut the chuck roast into 6 large cubes. Season every side generously with BBQ beef rub. Let rest at room temperature for 15-20 minutes while the smoker preheats.
  2. Preheat the smoker to 275-300°F with hickory or oak. Place the chunks directly on the grates and smoke for 2-3 hours until the bark sets dark and the internal temperature hits 175°F.
Braise Phase
  1. Transfer the smoked beef to a Dutch oven or heavy foil tray. Pour 16-24 oz Dr Pepper over the meat, followed by 1 cup of BBQ sauce. The liquid should partially submerge the chunks.
  2. Cover the cookware tight. Return to the smoker at 275-300°F for another 2-3 hours. The beef is ready when a thermometer slides into the thickest chunk with zero resistance, around 205°F internal.
Rest & Build
  1. Rest the beef 15-20 minutes covered. Shred with two forks or meat claws and mix the shredded meat back into the braising liquid so every strand carries the Dr Pepper-BBQ flavor.
  2. Toast the brioche buns cut-side down until golden. Spread BBQ sauce on the bottom bun, pile on the pulled beef, top with pickles, crispy fried onions, and a final drizzle of BBQ sauce. Add the top bun and serve hot.

Notes

Cube the Chuck: Six cubes give you six times the bark surface and cut the cook time roughly in half compared to a whole roast.
Pull at 175°F for Smoke: Pull early to set bark, then braise to finish. Pushing to 203°F on smoke alone produces drier shred.
Mix With the Juices: After shredding, stir the beef back into the braising liquid. Every strand carries the Dr Pepper-BBQ flavor instead of just the pieces on top.

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