Smoked beef chuck roast will quickly become one of your favorite cuts of beef to smoke with a simple beef rub made with garlic, salt, and pepper and then finished in a pan of onions and beef broth.
Mix the garlic powder, salt, and pepper together. Also, mix the beef better than bouillion with the water.
Rub the chuck roast generously with the salt, garlic, and pepper rub. Let the pork butt set for 30 minutes while you get the smoker up to heat.
Prepare the Big Green Egg with lump charcoal and wood chips. Get the temperature stablized at 225° with the egg plate in place for indirect heat.
Smoke the chuck roast until the internal temperature gets to 135° or three hours, basting or spritzing every hour with beef broth. Transfer to an almuminum pan filled with sliced onions and beef broth.
When the beef chuck roast reaches 165℉, wrap the pan in aluminum foil.
Continue to cook until internal temperature reaches 203°. Remove the pans from the smoker. Let rest in a cooler for one hour before pulling and shredding with the meat claws.
Serve with your favorite BBQ sauce.
Notes
Store in sealed container if you do not use it all at one time.