Shredded Beef Smoked
Ingredients
- 3.5 lb Chuck Roast
- 1 tbsp Yellow Mustard
- 6 tbsp Salt, Pepper, Garlic Rub
- 1/4 cup Beef broth For spritzing
- 3.75 cups Beef broth For basting
- 1 Yellow Onion
Equipment
- Smoker or Pelet Grill (I used a Green Mountain Pellet Grill)
- Smoker Pellets of Chunks (I used Bear Mountain BBQ Pellets)
- Roasting Pan with Lid (I used a disposable foil pan)
- Instant Read Thermometer (I used a ThermaPen ONE)
Instructions
- Preheat the smoker to 225ºF. I like to make my shredded beef on a pellet grill or smoker. You must cook this meat low and slow for 4-6 hours to get that fall-apart shredded texture. I used my Green Mountain pellet grill with Bear Mountain BBQ Pellets on this cook.
- Add a thin layer of yellow mustard to the chuck roast and coat the meat with the salt, pepper and garlic rub.
- Smoke the beef at 225ºF until the internal temperature hits 160ºF. Spritz the beef every hour with beef broth.
- Put the beef into a roasting pan with a lid and add the sliced onion and beef broth.
- Put the lid on the roasting pan and place it back on the smoker at 225ºF until the internal temperature hits 206ºF.
- Let the beef rest for at least 30 minutes.
- Pull or shred the beef with a fork or with meat claws.
Nutrition
Why Chuck Roast for Shredded Beef?
The chuck roast is directly above the beef brisket on the cow. This cut of meat is known for being tough, but it has a great beefy flavor. It practically falls apart in your hands after 4-6 hours on the smoker. It’s the perfect cut to make shredded beef.
How to Prepare Chuck Roast for Shredded Beef
Shredded beef can be used in dozens of different dishes. I’ll go over the seasonings that I typically use for my shredded beef, but remember that you can use whatever seasonings you want based on how you will use the shredded meat. You cannot go wrong with a simple salt, pepper, and garlic rub with beef.
Start by adding your favorite binder to your chuck roast. I used yellow mustard, but you could substitute Sriracha, Worcestershire, or even A1 sauce. Then add the salt, pepper and garlic rub and pat it into the meat. Let it rest for a bit, and add it to the smoker.
How to make Shredded Beef on the Smoker
It’s a simple 2-step process to make shredded beef on the smoker.
- Step 1: Smoke the chuck roast until it reaches an internal temperature of 160ºF.
- Step 2: Add the meat to a roasting pan with the sliced onions and beef broth, cover and place it back on the smoker until the internal temperature hits 206ºF. Let it rest for at least 30 minutes. You can let it rest longer if you keep the temp at 140ºF.
How To Serve Shredded Beef
I have been known to dive right into a pile of shredded beef, but my favorite ways of using shredded or pulled beef are for BBQ beef sandwiches, tacos, or enchiladas. It’s even great to put into your homemade chili recipe, especially if you want to add a little smokey flavor. Give this easy shredded beef recipe a try, and let me know how it turned out for you in the comments.