https://www.youtube.com/watch?v=iexqibQHeBo

Ingredients

• Beef chuck roast, 3.5lb
• 1/4 cup Swine Life Prime Beef rub
• 2 tablespoons Killer Hogs Hot rub
• 16 ounces water
• 1 tablespoon beef boullion
• 1/2 stick butter

Method

• Season Chuck roast with Prime Beef rub followed by a layer of Hot Rub.
• Prepare smoker for indirect cooking at 300 degrees using hickory wood for smoke.
• Place roast on pit and smoke for 2 – 2 1/2 hours or until the outer surface is a dark mahogany colour.
• Combine the water and beef base in a small pot over medium heat until it reaches a slight simmer.
• Place the roast into a 1/2 size aluminum steam pan and pour the beef liquid around the roast reserving 1/4 cup liquid.
• Place pats of butter on top the roast and cover with aluminum foil.
• Continue to cook the roast until it hits 210 degrees internal then remove from pit and rest for at least 30 minutes.
• Carefully remove the riser from the pan and pull by hand. Mix a little if the pan juice with the meat and serve.