Directions
- Place chuck roast in a glass baking dish. Season with Lone Star Brisket Rub, then cover with plastic wrap and refrigerate overnight.
- The next day, remove the chuck roast from the refrigerator. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat to 225°F.
- Place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours, spritz with beef stock every hour.
- Thinly slice the onion and place in a cast iron skillet, then pour the 2 cups of stock over the onions and set roast on top of the onions.
- Increase temperature to 275°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
- Cover the roast with a cast iron lid or aluminum foil, and cook for an additional 2 ½ to 3 hours, or until the internal temperature reaches 200°F and is fork tender.
- Remove the chuck roast from the grill. Allow to rest for 15 minutes before removing it from the skillet to shred.
- Serve pulled roast beef in a hoagie roll with braised onions and pan jus.
