Shredded Roast Beef, we love the Big Beef flavor of chuck roast. There are tons of recipes you can do with shredded, smoky roast beef. There was a lot of beef here -16 pounds- that we smoked for 7 hours. It was so big that I cut it into 3 large roasts that I smoked at the same time so I didn’t need to do an overnight cook. We used and it was Green Mountain’s Texas Blend BBQ Pellet agony for our neighbors, it smelled so good.
Talk about big beef flavor we’ll shred this big boy for BBQ beef & roast beef and cheese sandwiches, tacos, nachos and pizza. Going to be some good eating here this next week…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video; https://datenightdoins.com/shredded-roast-beef-video/
See Shredded Roast Beef Recipes;
https://datenightdoins.com/his-hers-shredded-beef-nachos/
https://datenightdoins.com/diablo-sliders5382-2/
https://datenightdoins.com/tailgater-shredded-beef-tacos/
https://datenightdoins.com/cajun-bbq-beef-sandwiches/
Shredded Roast Beef
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 7 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Texas Blend BBQ Pellet
Ingredients: Shredded Roast Beef
- 16 pound chuck roast or any size you have
- Green Mountain’s “Beef” rub
- Beef broth (to cover bottom of pan about an inch)
Shredded Roast Beef
A Wood Pellet Grill Recipe
Directions: Shredded Roast Beef
Season the roast with your GMG dry seasoning and then onto the grill. Smoke it for 2 hours @ 250 degrees (107c), you are looking for an internal temperature of 165 degrees (74c), then cover with foil. FYI, most meats will not absorb any more smoke after 2 hours. Cook for another 5 hours until tender and flaking apart. You want an internal temperature around 205 degrees (96c). About the same as you would do pulled pork or brisket… Let it rest in its juices for an hour or so before you shred it. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much, if any, smoke so it does not matter what kind of pellet you are using.
Shredded Roast Beef
A Wood Pellet Grill Recipe
Shredded Roast Beef
A Wood Pellet Grill Recipe
Shredded Roast Beef
A Wood Pellet Grill Recipe
Shredded Roast Beef
A Wood Pellet Grill Recipe
Shredded Roast Beef
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
https://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Don Godke’s Downdraft
http://dongodkesdowndraft.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters
http://www.qstoves.com/
206-909-0397
vp@qstoves.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
Meat Rake
(360)-524-2087
Email: meatrakes@hotmail.com
http://meatrake.com/
Butcher BBQ
http://www.butcherbbq.com/
Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
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