Smokey Shredded Beef Sandwiches

If you’ve never tried a smoked shredded beef sandwich, you gotta try this recipe! It only requires a few ingredients and about 4-6 hours of cook time. So let’s fire up that smoker and curb that appetite! 

Here’s what you need:

1 chuck roast 3-4 pounds

1 yellow onion sliced

1 32 oz carton beef stock (1 cup reserved)

4-6 Tablespoons Bo B Q Brisket Rub 

Let’s start by preheating your smoker to 225 degrees F.

Next, we want to add Bo B Q Brisket Rub liberally to both sides of the chuck roast. This step can be done the night prior to cooking. Simply coat it and refrigerate it overnight.

Once the smoker is up to temp, we want to put that awesome looking slab of beef directly on the grate. We are going to smoke it for 3 hours, spraying or mopping with reserved beef stock every hour.

After 3 hours, we want to increase the heat to 250. Place the sliced onions in the bottom of a large disposable aluminum foil pan and transfer the roast into the pan on top of the onions. Next, pour the remaining stock into the pan and over the roast and set the pan in the grate. We’re gonna continue to smoke until we reach an internal temperature of 165 degrees F.

Once your roast hits 165, we want to cover the pan tightly with aluminum foil and continue cooking until it reaches an internal temperature of 200 degrees. Your probe should slide into the meat like it is sliding into softened butter.

Remove the pan from the smoker, and let rest for a few minutes. Remove the roast from the onion and stock liquid. 

Next, we want to shred the roast using forks or placing it in a stand mixer (with a flat beater attachment)

Separate the onion from the stock, chop finely and return to the meat. 

Next, we want to remove the fat from the liquid and place the remaining stock in a saucepan. Bring to a simmer for about 10 minutes to reduce. Allow to cool slightly then add the liquid to the shredded beef or serve as a dipping sauce!

Serve shredded beef on brioche buns (toasted on the grill)!