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Place chuck roast in a 9x13 baking pan. Sprinkle generously with Pit Boss Sweet Heat Rub and rub to coat evenly on all sides.
Cover pan with foil and refrigerate overnight.
The next day, remove chuck roast from refrigerator and let it come to room temperature.
Fire up your Pit Boss and preheat to 225° F to smoke. If using a gas or charcoal grill, set it for low heat.
Insert a temperature probe into the thickest side of the roast, then place chuck roast directly on grill grate. Close lid and smoke for 3 hours.
Spray roast with 1 cup of beef stock every hour.
Slice the onion and place in a 9x13 aluminum pan. Pour the remaining cup of stock over the onions and set roast on top of onions.
Increase temperature to 250°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
Once 165°F internal temperature is reached, cover roast with aluminum foil, and cook another 2 ½ to 3 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 flavor, pour some remaining cooking stock over the shredded roast and serve.