1) 4-5 lb chuck roast
2) rib rub of choice, I used "famous daves rib rub"
3) prime rib rub of choice, I used "Excalibur prime rib rub"
4) olive oil
5) 2 cups of beef broth
6) 2 cups of red wine "dark beer can be substituted"
7) hickory smoking chips.
8) aluminum steaming pan.
The night before rub roast lightly with olive oil.
Rub all sides with rib rub then lightly sprinkle the roast with a little prime rib rub on all sides.
Cover roast and refrigerate overnight in steaming pan.
Please allow 6 hours the next day for smoking and cooking.
Start smoker 30 minutes prior and set to 250° to get the chips smoking , this is the temperature you'll use throughout.
Remove roast from steam pan and place directly on smoker rack.
Smoke for 1.5 hours adding chips as necessary.
Turn roast over, again directly on the rack and smoke an additional 1.5 hours.
@ which time the roast should be around 140 to 150 degrees @ the 3 hour mark.
Remove roast and put in steam pan again and add the beef broth and wine, cover the pan with aluminum foil and put back in the smoker for an additional 2.5-3 hours.
The target temp now is 195 to 200, if you go over don't worry there's plenty of liquid to keep it moist.
Shut off smoker Remove roast, remove cover enough to allow steam to escape, recover and let roast rest for an additional hour or so.
After roast has rested start pulling beef apart !
I saved some of the juices for dipping the sandwich in but also to pour over the meat when storing for leftovers.
Good luck and enjoy!
TURBS
08 duramax tuned n modded, 32bhok Sabre
2015 camping "2 nights"
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