Step 1

Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.

Step 2

When you’re ready, preheat your smoker to 250°F.

Step 3

Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.

Step 4

The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it’s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.

Step 5

You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.

Step 6

Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.