Slow-Cooked Smoky Barbecue Shredded Beef

Best served hot on toasted sandwich rolls, with coleslaw or pickles on top.

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze in portions for up to 2 months. Reheat gently on the stovetop or in the microwave with a splash of broth or BBQ sauce to keep it juicy.

Variations:
Add heat: Stir in crushed red pepper or a splash of hot sauce.

Sweeten it up: Use honey instead of brown sugar, or stir in pineapple juice for a tropical twist.

Tex-Mex style: Add cumin and diced green chilies, then serve in tacos or burritos.

Swap the cut: Try brisket or bottom round roast for slightly different textures.

FAQ:
Can I use a different cut of beef?
Yes, brisket or bottom round also work well. Just make sure the meat has enough marbling to stay juicy during slow cooking.

Do I need to sear the beef first?
Searing adds flavor but isn’t necessary for a delicious result. If you have time, go for it!

Can I make this in the oven instead?
Absolutely. Place everything in a Dutch oven and cook at 300°F (150°C) for 3–4 hours until the beef is tender.