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.
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