Barbecued Shredded Beef

I love this recipe and will use it again. Upon initial tasting, the recommended liquid smoke seemed heavy. But after draining and adding the bbq sauce, it was perfect. I use a whole bottle of regular Dinosaur bbq sauce and a little bit of Kraft hickory smoke. Very nice! Thanks for sharing this!

The result was great. I did reduce some items as recommended by some reviewers. Less Liquid Smoke and water. I would definitely make this again as it was simple and not a lot of ingredients. Any time a meal is simple and easy you can sign me up.

The recipe was fine although it needed a LOT of salt. What’s funny is that everyone is talking about the large amount liquid but what was maybe not intuitive was that you DRAIN off the liquid, shred the beef and then add the bbq sauce.

The only changes I made were – I used 1 cup of water with a Tb of dry bouillon mixed in, and 1 – 7oz can of coke (instead of the beer). There was lots of juices which I pour out before shredding the meat. Everyone loved it. I’ll make this again!

No changes except I did not have any liquid smoke. It still was really good. Yes I will make it again.

So I made this today but tweaked the receipe & added extra spices and also my chuck roast was only 1.96 pounds. I noticed that someone suggested that we not use much liquid while cooking the roast. My own experience from this, I ended up needing 6 cups to cook this roast and I let it cook for 6 hours it tasted great. The initial two cups I added to the pan dried up and I ended up using 6 cups in total to cook this roast.

This recipe turned out very well — it seemed almost like a waste to putting such a tasty dish into a bun. I made it in a crock pot and added Montreal steak spice to the meat after shredding the beef in addition to the rest of the steps.

I made this thinking I would have dinner tonight, and leftovers for tomorrow… Lol well it didn’t last through dinner. It was delicious. I have saved this recipe and will absolutely make it again.

Great recipe! I converted the serving size to 30 for a pot luck at work and it got rave reviews. Because of the quantity of meat it took 7-9 hours in a Nesco roaster.I omitted the liquid smoke flavoring and substituted an 18oz bottle of Sweet Baby Rays original barbecue sauce instead. I used Open Pit for the remainder of the sauce required. In the last step I poured off the liquid, strained out the onions and added them back to the shredded meat, then I added the barbecue sauce.

I agree this recipe is a five star except for the barbeque sauce. It is so flavorful that it does not need the sauce, try it before saucing it. Next time I will use no water as I used cast iron Dutch oven with a rather tight fitting lid then reduced the liquid to about 1/3. Then added the meat back into the liquid and simmered while the balance of my meal cooked.

I tried the recipe just as written except in a slow cooker. I took Sillycel’s advice and cooked on low for 8 hours. It was wonderful, my new go to for shredded beef. My family loved it too!

I was hunting for different ways to prepare roast beef and this one is a winner.

Found this to be a great base. In a bowl I used one bottle of beer. Instead of 2 C. H2O I used 1 C beef broth. I didn’t have broth on hand so I boiled 1 C of H2O in microwave and put 2 beef boullion cubes in to dissolve. Included 2 bay leaves, 1/2 C cider vinegar, 1/4 C honey, 1/2 C brown sugar and garlic powder, onion powder and hickory liquid smoke. Wisked all together and put foil lined roaster. S & P roast, placed fat side up and sliced 1 lg. onion to put on top of 4lb beef shoulder roast in my lined aluminum foil roaster.After wraping foil up around roast I put another piece of foil across the top of roaster and then put lid on for 5 hours. Let the meat rest and then shred the tender roast and put in aluminum lined aluminum piepans.I made up my mom’s BBQ sauce and mixed into meat than put on indirect heat on the grill with hickory chips and smoked it for about an hour. I also added some of the reserved liquid from roast to keep it moist and stirred it on the grill. The best BBQ beef ever and I didn’t use brisket. In fact I used a freezer burned roast I had and I hated throwing it away. I shaved off the freezer burn before cooking. Tasted like Jack Stack BBQ in KC. Thanks for the great start on the recipe!!

This recipe has become a favorite of my family’s. They request it almost every week. I toast large kaiser buns and serve with extra bbq sauce.

My family of five loved this (and of my children is very picky eater). Plenty for everyone and very easy to make. I’ll make it again

I make it in the crock pot, 6-8 hours, never fails to turn out great!

I made this for our annual family vacation, where we serve approximatly 20 people. I made a double batch and it went over so well there were NO left overs! Thanks for posting it!

One word AWESOME!!!! I made this for the 4th of July….I actually used this recipe on a pork roast and I made it in a crock pot =) on low for 8 hours……however I did not put any bbq sauce on the meat, I did serve it on the side to allow guest to add to their liking. The pepper was a bit to much for some so you may want to lower the amount you use. For that reason I gave it 4 out of 5 stars. I will make it again though

This came out really good for me. I was really pleased (and relieved) since this was my first time cooking a roast.

I didn’t have beer so I substituted some broth instead. I followed suggestions and used less liquids and then drained the liquids and put back in 1 cup. Bunch of BBQ sauce and we were gold. Yum! Next time I’ll plan ahead and do it with the beer too.

Followed the recipe as is (using KC Masterpiece orignal). If you try it, I am sure you will change something to suite your taste. HOWEVER, the cooking technique is awesome; shredded beautifully in 5 hours in the oven. Ingredient-wise, unless you are a HUGE fan, I would drop the liquid smoke and also only use 1 bottle of beer. Two teaspoons is WAY too much. Made it again with 1/2 t. smoke and still just – too much. I would say it actually ruins a good basic recipe. Your BBQ sauce will probably be enough for infusing that smokey flavor. Like others, I drain the liquid and only add back in if I need to adjust the consistency.