Smoked Chuck Roast

3-4 pounds chuck roast

1 tablespoon coarse salt

1 tablespoon coarse ground black pepper

1 teaspoon granulated garlic

2 cups beef broth unsalted

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Preheat the Smoker: Preheat your smoker to 225°. Allow to heat with the lid closed for 10-15 minutes.

Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.

After roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.

Place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165⁰.

Pour 2 cups of beef broth into a 9×13 disposable baking tray. Once the roast registers 165⁰, remove from the smoker, place in the tray and cover tightly with foil.

Continue cooking on the smoker, increasing the smoker’s temperature to 250⁰.

Continue cooking the roast until the internal temperature registers 200⁰- 203⁰. Approximately another 3 hours.

Remove from the smoker, keeping the roast covered. Let rest for 30 minutes before slicing.