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.
Servings: 12
Ingredients
- 3 lb chuck pot roast
- 1 tbsp salt, pepper, garlic seasoning
- 1 white or yellow onion sliced
- 3 dried New Mexico chiles
- 10.5 oz can beef consommé
Instructions
- Heat Grill: Heat your grill to 250F degrees with an indirect heat zone.
- Season: Season all sides with kosher salt, black pepper and granulated garlic.
- Smoke: Place the roast on the smoker over indirect heat and cook for 2-3 hours, or until it reaches an internal temperature of 140F degrees.
- Braise: Place the roast in a Dutch oven with the sliced onions, peppers and beef consommé. Cover the pot and place it back on the smoker. Continue cooking for another 2-3 hours, or until the internal temp of the meat reaches 205F degrees.
- Shred: Remove the peppers from the pot and shred the meat. See the article above for different ways to use shredded beef.
Video
Notes
To cook this over a Breeo fire pit, add 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 roast with butcher's twine. Then, add meat hooks so you can hang it over the coals. Cook for 2-3 hours, adding more wood as needed. See above for more details and photos.
Nutrition
Calories: 211kcal | Carbohydrates: 1g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 378mg | Potassium: 407mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg