Smoked Pulled Beef from a Smoked Chuck Roast

RECIPE HERE: https://heygrillhey.com/smoked-pulled... MY SAUCES, RUBS AND MERCH: https://patio-provisions.com/ Smoked Pulled Beef Chuck Roast is like best Sunday pot roast you've ever had with an extra kiss of smoked flavor you never knew you wanted. Tender, melt in your mouth, full of beefy flavor. Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! 00:00:19 - How to season chuck roast 00:00:42 - How to smoke chuck roast 00:02:08 - How to shred chuck roast Ingredients 1 chuck roast 3-4 pounds 1 yellow or white onion sliced 3 cups beef stock divided use Simple Beef Rub 2 Tablespoons kosher salt 2 Tablespoons coarse black pepper 2 Tablespoons garlic powder Instructions When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat. (Optional, rub your meat the night before smoking and refrigerate) Put the roast directly on your grill grate, fat-side up, and cook for 3 hours, spraying with 1 cup of the beef stock every hour (reserve the other 2 cups of stock). After 3 hours it is time to turn up the heat! Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and set the pan in the grill. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). If you're watching a thermometer, you'll notice the temperature will stay between 155 and 165 degrees for quite a while. This is called the stall period and is totally normal. Once your roast hits 165, cover the pan tightly with aluminum foil and continue cooking until an instant-read meat thermometer inserted in the thickest part of the meat registers at least 200 degrees, up to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter. Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy. DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: https://click.linksynergy.com/fs-bin/... ThermoWorks Home Page link: https://thermoworks.sjv.io/9L3ZV5 Thermapen ONE: https://thermoworks.sjv.io/kOX11d RFX Wireless: https://thermoworks.sjv.io/gOVek5 Weber Kettle: https://homedepot.sjv.io/MYEb3 Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76 Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79 Smoke Tube: https://amzn.to/2HzNJQ2 Lodge Cast Iron: https://amzn.to/2Mf50SH Kamikoto Knives: https://amzn.to/2VZdRMN Dalstrong Knives: https://amzn.to/2YJLJdu