Directions
- Preheat Pit Boss to 250°F
- Remove the beef from the package and apply binder (Green chili hot sauce was used) and seasoning (Pit Boss Green Chili Rub was used) before placing on the upper rack of your grill or vertical.
- Smoke for 2-3 hours to develop a bark and reach an internal temperature of 165°F
- Remove from grill and place the beef in aluminum pan with the broth before covering with plastic wrap and foil.
- Place back on the grill or vertical and increase the temperature to 300°F and allow to braise for another 2-3 hours or until a 205°F internal temperature is reached.
- Remove from the grill and rest for 10-15 minutes before shredding and serving.
