Here’s what you’ll need:
2 lb boneless beef chuck roast
Rub:
1/2 Tbsp kosher salt
1/2 Tbsp paprika
1/2 Tbsp chili powder
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 Tbsp sugar
1 tsp ground black pepper
Take the chuck roast and cut it into two equal pieces. Rinse and pat dry, then cover with a thin layer of yellow mustard to help the rub to stick. Apply the rub to all sides, and return to the refridgerator. You can apply the rub right before smoking, but I like to let it sit for at least an hour or two.
Set up your grill or smoker for indirect heat and pre-heat to 350 degrees. Place the meat on the grill and cook for an hour. While it’s cooking, make the sauce below.
Sauce:
1 can beef broth
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup cider vinegar
1 Tbsp soy sauce
1 tsp kosher salt
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1 red onion, chopped
After the hour on the grill, remove the meat from the grill and place it in a disposable foil pan. Pour the sauce over the top of the meat, then seal it up with foil. Put it back on the grill/smoker at 350 degree for another 2 hours or until the meat is tender.
Once the meat is tender, take the meat from the pan and place it on a cutting board. Shred the meat with your hands, removing any remaining pieces of fat or gristle. Return to the pan juices, and serve immediately on soft white buns.
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