Smoked Chuck Roast shredded and stacked on thick cut Texas toast with a honey mustard Coleslaw.
Recipe and Preparation ⬇️
-1 whole chuck roast
-salt, pepper & garlic rub
-2 jalapeños
-1 yellow onion
-3 cloves garlic
-2 cups beef stock
Method:
1. Tie your chuck roast with cooking twine and liberally season with your favorite salt and pepper rub.
2. Place on a preheated barbecue at 250F over indirect heat. Cover and let smoke for 3-4 hours spritzing with apple cider vinegar occasionally.
3. Once internal temp reaches 160F place in an aluminum tin along with jalapeños, onions, garlic and beef stock . Cover and place back on the barbecue at 300F until internal temp hits 205F. Let rest for one hour before shredding and serving.
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