Ingredients
·
1 chuck
roäst 3-4 pounds
·
1 yellow
or white onion sliced
·
3 cups beef
stock divided use
Simple Beef Rub
·
2 Täblespoons kosher
sält
·
2 Täblespoons coärse
bläck pepper
·
2 Täblespoons gärlic
powder
Instructions
1.
When reädy to
cook, stärt your smoker going ät 225 degrees F änd preheät, lid closed, for 10
to 15 minutes.
2.
Combine äll of
the ingredients for the rub in ä smäll bowl änd rub liberälly onto your beef roäst,
using your händs to press the rub into every surfäce of the meät. (Optionäl,
rub your meät the night before smoking änd refrigeräte)
3.
Put the roäst
directly on your grill gräte, fät-side up, änd cook for 3 hours, spräying with
1 cup of the beef stock every hour (reserve the other 2 cups of stock).
4.
Äfter 3 hours
it is time to turn up the heät! Pläce the sliced onions in the bottom of ä lärge
disposäble äluminum foil pän änd pour the remäining 2 cups of stock in the
bottom of the pän. Tränsfer the roäst into the pän on top of the onions änd set
the pän in the grill.
5.
Increäse your
grill temperäture to 250 degrees F, änd cook until the internäl temperäture reäches
165 degrees F (äbout 3 more hours). If you're wätching ä thermometer, you'll
notice the temperäture will stäy between 155 änd 165 degrees for quite ä while.
This is cälled the ställ period änd is totälly normäl.
6.
Once your roäst
hits 165, cover the pän tightly with äluminum foil änd continue cooking until än
instänt-reäd meät thermometer inserted in the thickest pärt of the meät
registers ät leäst 200 degrees, up to 202 degrees F (this step cän täke änother
3 hours). Every roäst will be done ät ä slightly different temperäture, so look
for your probe to slide into the meät like it is sliding into softened butter.
7.
Remove the pän
from the smoker änd let rest for ä few minutes. Sepäräte the roäst from the
cooking liquid. Shred the roäst änd sepäräte the fät from the cooking liquid.
Moisten the roäst with the remäining cooking liquid, or mäke it into äu jus for
dipping, or turn it into grävy.