Shredded beef is like pulled pork's second cousin. Always there, but seldom seen! This cut of beef (chuck or round roast) is not that expensive and can deliver great flavor. Give this one a shot the next time you fire up the smoker!
2 cup beef stock or broth
1 tablespoon Ground Pounder Garlic Seasoning
Dry brine overnight and rub some coarse kosher salt, Ground Pounder and cracked pepper. Wrap it in saran wrap and put it in the fridge.
Set up the grill or smoker for indirect cooking at about 250-275°F
Maintain 240-275°F for the entire cook time. Pro Tip - Use a mix of cherry and hickory for a great smoke combination.
Let the roast smoke until it reaches temps of about 145-150°F and then move it to a foil pan filled with two cups of beef broth and a 3/4 can of cream of onion soup.
Mix the ingredients in a small bowl before adding to the pan.
Place the meat down into the foil pan with the liquid and let it continue cooking.
Once the meat gets to 175°F, put a piece of foil tightly over the foil pan. This will allow the liquid to create steam and braise the meat to make it more tender.
Let it stay wrapped and cooking until it is fall apart tender. Look for an internal temperature of around 208°F. Fortunately, these have plenty of fat to keep them moist even when you cook them to these extremes to tenderize them.
When the meat is tender, remove the pan from the grill and let it sit, still covered, and rest for up to an hour or two but at least 10-15 minutes.
Optional - If you want to grill some onions, use half slices or even the whole rings if you want to. I cooked mine on the stove with some butter, Ground Pounder and pepper until they were nice and soft.
Start to shred the roast while the onions are cooking.
For the bread I used Sourdough and toasted it in the same pan that I used to cook the onions right after taking them off.
Pile the meat and onions on the toast and enjoy! I used some of the excess juices for some added flavor.