- 1 chuck roast (3-4 pounds)
- 1 yellow onion, sliced
- 3 cups beef broth
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
Preheat the smoker to 225 degrees. Mix the salt, pepper and garlic powder. Season the roast liberally with the mixture. Use your hands to press the rub into every surface of the meat. (You can rub your meat the night before and refrigerate it.)
Put the roast directly on the grill grate fat side up. Put your beef broth in a spray bottle and spray it every hour for 3 hours.
After the 3 hours is up place the sliced onions in the bottom of a large disposable foil pan and pour the remaining 2 cups of broth in the bottom of the pan. Transfer the roast to the pan on top of the onions. Set the pan in the grill.
Increase the grill temp to 250 degrees and cook until the internal temp reaches 165 degrees (mine took 2 hours; the temperature will stay between 155 and 165 degrees for awhile).
When your roast hits 165 degrees, cover the pan tightly with foil and continue cooking until the thickest part of the meat registered at least 200 degrees (up to 202 degrees). This can take another 3 hours but mine only took 1 1/2 hours
Remove the pan from the smoker and let the roast rest for 15 minutes. Remove from the cooking liquid and shred.
*Recipe from Hey Grill Hey.