Smoked Shredded Beef
First, we’re going to hang a seasoned chuck roast to encapsulate some beautiful hickory smoke. Then, we’re going to finish it in a Dutch oven with aromatics to braise it until it’s fork-tender. Let’s get started.
To help the chuck roast hold its shape, use butcher’s twine to truss the meat. If you’re unfamiliar with how to do this, there are a lot of YouTube videos out there to help you out.
Set up your Breeo fire pit with the Outpost Grill without the grill grate and add on the Kettle Hook accessory. For this recipe, I recommend using hickory logs, but charcoal will also do the trick.
Once the roast is trussed, season it all over with a beef rub or salt and pepper.
You can hang the roast onto the kettle hook using the twine, or you can use two metal meat hooks under the twine as I did.
THE SMOKING STAGE
As the roast hangs over the hickory coals, it will slowly cook while also absorbing the hickory smoke. That’s what sets this roast apart from traditional shredded beef.
Throughout the cooking process, keep an eye on the fire and add logs or coals to the fire pit as needed. The goal is to maintain a steady heat for several hours.
Plan on smoking the chuck roast for one hour for every pound.
Once the meat has a beautiful mahogany bark and reaches an internal temperature of around 140°F, it’s time for the next stage.
THE BRAISING STAGE
Remove the twine from the chuck roast and place it in a heavy-duty cast iron kettle or Dutch oven. Be sure the pot has a lid and handle, so you can hang it.
For aromatics, add in sliced onion, dried Chile peppers, and a can of beef consume. You could also add garlic, bay leaves, and other spices, if you so desire.
Place the lid on the kettle and hang it on the kettle hook over the fire.
If you don’t have a cast iron pot with a handle, you can add the grill grate to the Outpost Grill and set a covered pot right on the grate.
When cooking a 3-pound chuck roast, this stage will take another 2-3 hours. The goal for perfectly tender beef is an internal temp of 205°F.
If you don’t have a thermometer, use a fork. You’ll know it’s ready when the meat falls apart as you pierce it. If it feels tight, keep cooking it, until it’s tender.
THE SHREDDING STAGE
Now that the chuck roast has been flavored with hickory smoke and those wonderful aromatics, every bite is going to be delicious.
Remove the peppers. Using two forks, start shredding the beef right in the pot. If you notice any large chunks of fat, go ahead and remove those.
Then, stir the beef together with the braised onions and juices and season with salt and pepper, if needed.
This shredded beef is fantastic on its own and even better on sandwiches or tacos.
SMOKED SHREDDED BEEF
WHAT YOU'LL NEED
3 lb. Chuck Pot Roast
1 tablespoon Christie Vanover’s Brisket Rub
2 Dried New Mexico Chile Peppers
1 10.5 oz. can Beef Consume
Salt and Pepper, to taste
Place a couple of hickory wood logs in the fire pit 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 140°F.
Remove the twine and place the roast in a Dutch oven with the sliced onions, peppers, and beef consume. Cover the pot and hang it back over the fire.
Continue cooking, adding logs as needed for another 2-3 hours, or until the internal temp of the meat reaches 205°F.
Remove the peppers and twine and shred the meat. Season with salt and pepper, as needed.