Final Up to date July 22, 2021
Learn to make smoked shredded beef that’s good for tacos, enchiladas and sandwiches. Make an enormous batch to freeze some for future meals.
Disclosure: Breeo Smokeless Fire Pits compensated me for this recipe.
Shredded beef is one among my favourite recipes, as a result of it makes use of easy-to-find substances that don’t value an excessive amount of, and it freezes tremendous properly, so you may have it readily available for these days once you don’t have time to cook dinner a meal from begin to end.
This recipe cooks in two phases. First, I’ll be hanging the seasoned chuck roast to encapsulate some stunning hickory smoke. Then, I’ll end it in a Dutch oven with aromatics to braise it till it’s fork tender. Let’s get began.
The grill featured under is the Breeo X24 mixed with the Outpost™ and Kettle Hook equipment.
To assist the chuck roast maintain its form, use butcher’s twine to truss the meat. When you’re unfamiliar with how to do that, there are numerous YouTube movies on the market that will help you out, or watch my video under.
When you’re utilizing a Breeo®, set it up with the Outpost™ with out the grill grate and add on the Kettle Hook accent. For this recipe, I like to recommend utilizing hickory logs, however charcoal may even do the trick.
As soon as the roast is trussed, season it throughout with a beef rub or salt and pepper.
You’ll be able to hold the roast onto the kettle hook utilizing the twine, or you should utilize two metallic meat hooks underneath the twine like I did.
The smoking stage
Because the roast hangs over the hickory coals, it would slowly cook dinner whereas additionally absorbing the hickory smoke. That’s what units this roast aside from conventional shredded beef.
All through the cooking course of, keep watch over the fireplace and maintain including logs or coals to the Breeo® as wanted. The aim is to keep up a gentle warmth for a number of hours.
When you’re utilizing a conventional smoker, you may lay the roast flat on the grill grate and smoke it at 250F levels.
Plan on smoking the chuck roast for one hour for each pound.
As soon as the meat has a ravishing mahogany bark and reaches an inner temperature round 140F levels, it’s time for the following stage.
The braising stage
Take away the twine from the chuck roast and place it in a heavy-duty forged iron kettle or Dutch oven. Be certain the pot has a lid and deal with, so you may hold it.
to get aromatics for the smoked shredded beef, add in a sliced onion, dried chiles and a can of beef eat. You might additionally add garlic, bay leaves and different spices, if you happen to so need.
Place the lid on the kettle and hold it on the kettle hook over the fireplace.
When you don’t have a forged iron pot with a deal with, you may add the grill grate to the Outpost™ and set a coated pot proper on the grate.
When cooking a 3-pound chuck roast, this stage will take one other 2-3 hours. The aim for completely tender beef is an inner temp of 205F levels.
When you don’t have a thermometer, use a fork. You’ll comprehend it’s prepared when the meat falls aside as you pierce it. If it feels tight, maintain cooking it, till it’s tender.
The shred stage
Now that the chuck roast has been flavored with hickory smoke and people great aromatics, each chew goes to be scrumptious.
Take away the peppers. Utilizing two forks, begin shredding the meat proper within the pot. When you discover any massive chunks of fats, go forward and take away these.
Then, stir the meat along with the braised onions and juices and season with salt and pepper, if wanted.
This shredded beef is incredible by itself and even higher on sandwiches or tacos.
Smoked Shredded Beef
Learn to make smoked shredded beef that is good for tacos, enchiladas and sandwiches. Make an enormous batch to freeze some for future meals.
Directions
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Place a few hickory wooden logs within the Breeo® and light-weight them up. As soon as they begin to ash over, the pit is prepared for cooking.
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Truss the chuck roast to carry it collectively. Season all sides with Brisket Rub or salt and pepper.
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Utilizing the twine or meat hooks, hold the roast onto the kettle hook over the coals.
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Smoke for 3 hours, including logs or charcoal, as wanted.
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After three hours, the interior temperature might be round 140F levels.
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Take away the twine and place the roast in a Dutch oven with the sliced onions, peppers and beef eat. Cowl the pot and hold again over the fireplace.
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Proceed cooking, including logs as wanted for an additional 2-3hours, or till the interior temp of the meat reaches 205F levels.
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Take away the peppers and wire and shred the meat. Season with salt and pepper, as wanted.
Diet
Energy: 211kcalCarbohydrates: 1gProtein: 22gFats: 13gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gTrans Fats: 1gLdl cholesterol: 78mgSodium: 378mgPotassium: 407mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 1mgCalcium: 26mgIron: 3mg
