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1
Mix all the ingredients for the beef rub together.
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2
Using a sealable container to vigorously shake the rub ingredients together works well to thoroughly combine them.
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3
This will make enough rub for several applications.
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4
Lightly coat the chuck roast with olive oil.
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5
Sprinkle the beef rub evenly on the outside of the chuck roast.
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6
Gently rub in the spice mix to coat the meat.
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7
Preheat your smoker to get between 220 to 250?F.
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8
Ensure to set up the smoker for indirect heat.
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9
Recommend you use hickory or oak wood as your smoke source.
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10
Place the beef on the smoker and smoke for about 6 hours.
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11
While the meat is on the smoker, make the sauce.
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12
Simply add all the sauce ingredients to a saucepan, mix, and simmer on low for 10 minutes.
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13
Sauce will keep for weeks, so it can be made days in advance.
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14
Slice the onion into large rounds.
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15
Add the onions and garlic cloves to a large foil pan.
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16
After about six hours, remove the beef from the smoker.
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17
Place the beef in the foil pan on top of the onions and garlic.
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18
Add the beef stock to the pan.
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19
The broth should come up about half way up the beef.
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20
Tightly foil the pan and place in a 350?F oven.
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21
Cook for about 2 1/2 to 3 hours until the beef is fork tender.
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22
Once the beef is done, use a pair of forks to pull the meat into strands.
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23
Serve the pulled beef on buns with warm BBQ sauce and enjoy.
