Directions
- 1Preheat the smoker to 250°F.
- 2Coat the roast in a light layer of mustard as a binder, then season it with the beef rub.
- 3Add a layer of coarse ground salt & pepper on top.
- 4Place the roast on the grates and let it smoke for 3-4 hours until it reaches around 165°F internal, then transfer it to a pan.
- 5Add the beef broth & Worcestershire to the bottom of the pan.
- 6Add the sliced onion & minced garlic to the pan, then add the pats of butter on top.
- 7Cover the pan in foil and let it smoke for another 2-3 hours, or until the roast is fully probe-tender (around 203°F-210°F internal).
- 8Let it rest for 15-20 minutes.
- 9Shred it up and enjoy!
Ingredients
- 3 lb beef chuck or shoulder roast
- 0.5 tbsp mustard
- 2 tbsp beef rub
- 0.5 tbsp coarse salt
- 0.5 tbsp coarse black pepper
- 1 cup beef broth
- 3 dashes Worcestershire sauce
- 1 white onion, sliced
- 3 cloves garlic, minced
- 0.25 butter, cut into pats
Equipment
smokerpanfoilgloves
Tips
- Pat the meat, don't rub it.
- The key is to make sure the roast is probe tender.
- When the probe slides in and out like butter, you'll know it's done.
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