Ingredients
·
1 3 pound chuck roast
·
1 cup beef broth
·
Garlic powder
·
BBQ rub (I used our Memphis Rib Rub)
Instructions
1.
Fire up your smoker for 250 F cooking. Add whatever
kind of wood you desire (I used hickory).
2.
Warm the broth in a sauce pan. Whisk in the desired
amount of garlic powder.
3.
Inject half of the broth mixture into the chuck. Don't
be shy.
4.
Lightly sprinkle all sides of the beef with the rub.
5.
Put onto the smoker and smoke for 1 hour or until the
internal temperature reaches 145 F.
6.
Transfer the beef to a double-thick large piece of
aluminum foil.
7.
Fold up the sides and pour in the remaining broth
mixture.
8.
Seal and put back onto the smoker until the internal
temperature reaches 200 F.
9.
Carefully (don't spill any juices!) remove the beef
from the smoker and let rest 20 minutes.
10. Chop,
shred, or slice the beef as desired.
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