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Smoked beef Shoulder

Smoked Beef Shoulder

Indulge in the mouthwatering experience of Smoked Beef Shoulder, a dish that transforms an ordinary gathering into an unforgettable feast. This recipe showcases a tender, flavorful beef cut that’s seasoned with a perfect blend of spices and smoked to perfection. The result? Shredded beef with an irresistible smoky flavor that melts in your mouth. Ideal for backyard barbecues, family dinners, or meal prep, this dish is not only delicious but also incredibly versatile. Serve it on sandwiches, tacos, or even over rice—there’s no limit to how you can enjoy this savory delight. Get ready to impress your guests and create lasting memories with every bite.

  • Total Time: 8 hours 15 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 8 lb bone-in beef shoulder
  • olive oil
  • 1/4 cup light brown sugar
  • 2 Tbsp black pepper
  • 2 Tbsp kosher salt
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried minced onions
  • 1 tsp cayenne pepper
  • 1/4 cup apple juice
  • 1/4 cup apple cider vinegar

Instructions

  1. Preheat your BBQ smoker to 225°F (107°C) and add your favorite wood chips.
  2. Rub olive oil over the beef shoulder, then mix and apply the spice rub generously all over the meat.
  3. Fill a water pan in the smoker to maintain humidity.
  4. Smoke the beef for about 8 hours until it reaches an internal temperature of 195°F (90°C).
  5. Wrap in aluminum foil and let rest for at least 30 minutes before shredding.
  6. Shred and serve warm with your favorite sides.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Category: Main
  • Method: Smoking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 36g
  • Cholesterol: 100mg

Keywords: Trim excess fat from the shoulder for better flavor absorption. Experiment with different wood chips like hickory or cherry for varied smoky flavors. Letting the meat rest is crucial; it ensures juicy, tender results.