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.
- Preheat your grill or smoker to 225°F.
- Once preheated, place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours, spritzing with beef stock every hour.
- Thinly slice the onion. Then add to the cast iron with 2 cups of stock. Set the roast in the cast iron, handling with care as it will be hot.
- Increase the grill's temperature to 275°F and cook uncovered for an additional 2 1/2 - 3 hours, or until the internal temperature of the roast reaches 165°F.
- Cover the roast with a cast iron lid or aluminum foil, and cook for an additional 2 1/2 - 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 with meat claws.
- Serve pulled roast beef in a hoagie roll with braised onions and pan jus (stock from the pan).
