- 3 cups beef stock, divided
- 1, 3 lb chuck roast
- 300ml (2 bottles) of HOP'T Chocolate Chipotle Stout Sauce
- 1 yellow onion
- Mix of mesquite and hickory wood chips
Place chuck roast in a 9x13 baking pan. Sprinkle generously with salt and pepper.
Cover pan with foil and refrigerate overnight.
The next day, remove chuck roast from refrigerator and let it come to room temperature.
Set up your charcoal to be indirect coals on one side tray on The other . The tray should be filled with 1.5 cups half water half beef stock
Insert a temperature probe into the thickest side of the roast, then place chuck roast directly on grill grate.
Close lid and smoke for 2 hours.
Spray roast with 1 cup of beef stock every hour.
Slice the onion and place in a 9x13 aluminium pan. Pour the remaining cup of stock over the onions and set roast on top of onions.
Cook until internal temperature reaches about 165°F.
Once 165°F internal temperature is reached, cover roast with aluminium foil, and cook another 1-2 hours , or until internal temperature reaches 200°F.
Remove chuck roast from grill.
Allow roast to rest 15 minutes, then remove from pan and shred with meat claws. For added moistness and flavour, slater over HOP'T Chocolate Chipotle Stout sauce on the shredded roast and serve.
Takes between 6-9 hours less then 6 hours you messed up with the heat
Placed new chips every few hours and alternate between wet and dry
Make sure your weber vents are ½-¾ open and the vent is over the beef to smoke the meat
Shred the chuck and refry the amounts you want with a shot of apple cider vinegar and 1 tbsp of the stout hot sauce