Ingredients
Method
- Pat 3-5 lb chuck roast dry. Season generously on all sides with steak seasoning. No binder needed. Let sit at room temperature 20-30 minutes.
- Preheat smoker to 275°F. Add oak, hickory, or cherry wood. Place beef directly on grates and smoke until internal temperature reaches 165°F and exterior has good bark and color, about 2.5-3.5 hours depending on size.
- Transfer beef to foil pan. Add sliced sweet onions, rosemary sprigs, thyme sprigs, beef stock, and butter around beef. Cover pan tightly with foil.
- Return covered pan to 275°F smoker. Continue cooking until beef reaches 205-210°F internal and is probe tender (slides in like soft butter), about 2-3 more hours.
- Remove from smoker and rest covered 30 minutes. Remove and discard herb sprigs. Shred beef and mix thoroughly with caramelized onions and pan juices.
- Pile shredded beef and onions onto hoagie rolls. Top with provolone cheese (hot beef melts it). Serve with au jus from pan for dipping.
Notes
Two-stage cooking essential - smoke to 165°F for bark and flavor, braise to 210°F for tenderness. Chuck roast is ideal for pulled beef due to connective tissue and marbling. Use fresh herbs not dried for best flavor. Cover pan tightly during braise to trap moisture. Rest full 30 minutes before shredding. Mix shredded beef thoroughly with pan juices for maximum moisture. Sweet onions caramelize into au jus. Save all pan liquid for dipping.