Shredded roast beef showcases the deep, beefy flavor of a well-smoked chuck roast. This batch used about 16 pounds of meat smoked for seven hours. Because it was so large, the roast was divided into three pieces and smoked together so an overnight cook wasn’t necessary. We used Green Mountain’s Texas Blend pellets, and the aroma filled the neighborhood.
Once shredded, this roast makes excellent sandwiches, tacos, nachos, pizza toppings, and a variety of barbecue dishes. You’ll have plenty of flavorful meals to enjoy all week.
We reserve one evening a week as date night. Often we fire up the Green Mountain wood pellet grill/smoker on the patio, though sometimes we cook indoors. Dining outside under our rainforest-themed patio — with patio heater, soft lights, candles and music — makes meals feel special. A glass of wine or a strawberry margarita, good food, and some music usually complete the night.
See the video for a visual walkthrough: http://datenightdoins.com/shredded-roast-beef-video/
Related shredded roast beef recipes:
http://datenightdoins.com/his-hers-shredded-beef-nachos/
http://datenightdoins.com/diablo-sliders5382-2/
http://datenightdoins.com/tailgater-shredded-beef-tacos/
http://datenightdoins.com/cajun-bbq-beef-sandwiches/
Shredded Roast Beef — A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 7 hours @ 225°F (107°C)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Texas Blend BBQ Pellet
Ingredients
- 16-pound chuck roast (or any size roast you have)
- Your favorite beef rub
- Beef broth (enough to cover the bottom of the pan about 1 inch)
Directions
Season the roast generously with a dry beef seasoning, then place it on the grill. Smoke at 225–250°F (107–122°C) for approximately 2 hours until the internal temperature reaches about 165°F (74°C). At that point, wrap the roast tightly in foil and add a splash of beef broth in the pan to keep it moist. Continue cooking for another 4–5 hours until the meat is tender and easily pulls apart — target an internal temperature near 205°F (96°C), similar to pulled pork or brisket. Let the meat rest in its juices for about an hour before shredding. An instant-read thermometer is useful for checking temperatures.
Note: Pellet choice influences aroma and subtle flavor, but smoking at temperatures under 250°F yields the most smoke effect. Recipes are guidelines — feel free to adapt seasonings and pellet blends to match your taste. If you prefer a faster smoke, cut a large roast into pieces before cooking.
About our recipes
We test recipes outdoors on various grills and smokers — pellet grills, charcoal, gas, and wood-fired units — so most of our recipes translate well across different cooking systems. The key factors are time and temperature. Some recipes can be adapted for oven or slow cooker use, but outdoor cooking adds smoky depth you won’t get indoors.
A recipe is a starting point; adjust seasonings, pellet blends, or cooking times to suit your taste and equipment. Experiment and make each dish your own.
Live your passion and do what you love,
Ken & Patti
