3 cups Beef Stock, divided
1, 3 lb Chuck Roast
3 tbsp Pit Boss Sweet Heat Rub
1 Yellow Onion
This tender, melt-in-your-mouth smoked chuck roast is a delicious choice any time of year. Beef chuck is a readily available cut that is more affordable than brisket and easier to perfect. Cooked in the same way as a traditional brisket, we slow smoke it on the pellet grill, crutch it with foil, then shred into tender, smoky morsels. Serve on bread for pulled beef sandwiches, or eat it right off the pan.
Smoking a chuck roast is similar to smoking a brisket. Smoke directly on the grill grates at 225°F for about 3 hours. Spray with beef stock or your preferred juice mixture every hour or so. Then place in a pan with juice and put it back on the grill at 250°F until the roast reaches an internal temp of 165°F. Finally cover the pan with foil and cook until the roast is probe tender (around 200°F internal temp).
To add a bacon like flavor to your recipe, we recommend using Pit Boss Hickory Hardwood Pellets.
Note: This recipe uses Pit Boss Sweet Heat Rub seasoning.
Use your pulled beef to make a delicious, smoky pot roast.