Ingredients

Instructions

1. 1
   Preheat the smoker to 225°F.
2. 2
   Season chuck roast generously in Rodeo Rub or Prime Time Butter Beef Rub.
3. 3
   Place chuck roast directly on smoker grates, then close the lid and smoke for 3 hours.
4. 4
   Place onion slices in a cast iron skillet, then pour the stock over the onions. Set the roast on top of the onions.
5. 5
   Increase smoker temperature to 275°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
6. 6
   Cover the roast with a cast iron lid or aluminum foil, and cook for another 2 ½ to 3 hours, or until the internal temperature reaches 200°F.
7. 7
   Remove chuck roast from the smoker. Allow the roast to rest for 10 minutes, then remove from the skillet and shred.