Ingredients

• 1 chuck roast (3-4 pounds)
• 1 yellow or white onion (sliced)
• 3 cups beef stock (divided use)
• 3 Tablespoons WheelyQ SPG Seasoning or All-Purpose Rub

Directions

1. Preheat the smoker. Start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes.
2. Season the chuck roast. Season the roast liberally with the SPG Seasoning or All-Purpose Rub using your hands to press the rub into every surface of the meat. Don’t be shy with the seasoning.
3. Smoke the roast. 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).
4. Add the broth and onions. 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.
5. Finish smoking. Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours). It’s normal for the temperature to “stall” about 155-165 degrees F.
6. Cover with foil. 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.
7. Rest, shred, and enjoy. Remove the pan from the smoker and let rest for 15 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.

PRO TIP: Add roast to a Kitchin-Aid Stand Mixer and shred the meat on the lowest setting. It’s a brilliant hack that’ll save time and give you beautifully shredded roast.