Prepare your smoker for indirect cooking at 250°F. When your smoker reaches the desired temp., place your hickory and cherry wood chips directly on the hot coals.
Apply the yellow mustard all-around your chuck roast. This will help the rub to stick, it will not taste like mustard when it's finished cooking.
Generously season the outside of the roast with the Montreal Steak Seasoning.
Place the chuck roast fat-side up on the cooking grate and maintain a 250° fire for about 3 hours. Spray with 1 cup of the beef stock every hour.
Place the sliced onions in the bottom of the aluminum pan and pour the remaining 2 cups of stock in the pan. Transfer the roast into the pan on top of the onions, cover the roast with aluminum foil and place the pan in your smoker.
Once the roast has reached an internal temperature between 200-205° and is probing tender, remove the roast from the pans and wrap it up with aluminum foil and a thick towel. (keep the juice to make a great gravy for another recipe) Transfer the roast into a dry cooler for one hour to rest. This will allows the juices which have been forced to the edge of the meat to flow back to where they came from.
Once the resting period is over, open the foil carefully because it will be still hot. shred the chuck roast by hand and serve.
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