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1
Season all sides of the roast liberally with the BBQ seasoning and pat it to make sure it adheres.
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2
Put the roast in a large zip-top bag and refrigerate for 2-4 hours.
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3
Start your fire and prepare for indirect cooking at medium-high heat (350-375 degrees ).
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4
Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before youre ready to cook.
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5
Wood chips soaked for 30-60 minutes will work well, too.
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6
If youre using a gas grill, make a smoker pouch.
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7
Cook the roast indirect until the internal temperature reaches 170-180 degrees (about two hours).
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8
Pull off a five foot long piece of wide (18) heavy-duty foil and fold it in half to form a double layer.
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9
Put the roast in the center of the foil.
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10
Form a boat by folding all the edges up slightly.
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11
Add the beer to the foil.
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12
Bring the two long edges together and roll them toward the roast to form a seal.
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13
Fold the short edges over the top of the rolled edges to close the packet.
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14
Put the packet back on the grill/cooker and continue cooking indirect until the internal temperature reaches 200 degrees .
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15
Remove the packet from the grill and let rest for 15-20 minutes.
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16
Gently open the packet (theres a lot of steam in there).
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17
Pull the beef apart with forks and serve it shredded.
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18
Accessorize with your barbecue sides of choice.
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19
Optional: Drain and de-fat the packet liquid then mix it with some of your barbecue sauce of choice.
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20
Drizzle this over the pulled beef, or serve it on the side.
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21
Enjoy!
