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pot of smoked shredded beef

Smoked Shredded Beef

Learn how to make smoked shredded beef that's perfect for tacos, enchiladas and sandwiches. Make a big batch to freeze some for future meals.
5 from 2 votes
Prep Time 3 hours
Cook Time 3 hours
Servings 12



  • Place a couple of hickory wood logs in the Breeo® and light them up. Once they start to ash over, the pit is ready for cooking. 
  • Truss the chuck roast to hold it together. Season all sides with Brisket Rub or salt and pepper.
  • Using the twine or meat hooks, hang the roast onto the kettle hook over the coals.
  • Smoke for 3 hours, adding logs or charcoal, as needed.
  • After three hours, the internal temperature will be around 140F degrees.
  • Remove the twine and place the roast in a Dutch oven with the sliced onions, peppers and beef consume. Cover the pot and hang back over the fire.
  • Continue cooking, adding logs as needed for another 2-3hours, or until the internal temp of the meat reaches 205F degrees.
  • Remove the peppers and twine and shred the meat. Season with salt and pepper, as needed.



Calories: 211kcalCarbohydrates: 1gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 378mgPotassium: 407mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 1mgCalcium: 26mgIron: 3mg
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