Directions
- Place chuck roast in a glass baking dish. Season with Lone Star Brisket Rub, then cover with plastic wrap and refrigerate overnight.
- The next day, remove chuck roast from the refrigerator. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours, spraying with 1 cup of beef stock every hour.
- Slice the onion and place in a cast iron skillet, then pour the remaining cup of stock over the onions and set roast on top of onions.
- Increase temperature to 275°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
- Cover the roast with a cast iron lid or aluminum foil, and cook for another 2 ½ to 3 hours, or until the internal temperature reaches 200°F.
- Remove chuck roast from the grill. Allow the roast to rest for 10 minutes, then remove from the skillet and shred.
- Serve pulled roast beef in a hoagie roll with braised onions and pan jus.
