Easy Smoked Chuck Recipe

• 2-4 lbs beef chuck roast
• 1 medium Vidalia onion, sliced
• 3 cups beef broth
• 1 cup dry red wine (optional)
• 2 cups strong black coffee
• 1 tbsp Worcestershire sauce
• 2 tsp beef bouillon powder
• 1 tbsp corn starch, mixed with an equal amount of water
• For the Rub:
• Your Favorite Unkie's Seasoning

Instructions

1. Place your beef chuck roast on the counter and allow it to come up to room temperature slightly while you prepare your grill. Light your charcoal grill or smoker and set up for indirect heat, establishing a temperature of 225 degrees.
2. Liberally coat all sides of the beef chuck roast with the rub.
3. Place your roast on a wire cooling rack inside of a sheet pan, insert a reliable leave-in thermometer, and place the roast in the smoker or charcoal grill. I like to add some hickory and pecan wood when doing this recipe but use your favorite wood.
4. In a spray bottle, combine coffee, Worcestershire sauce and beef bouillon, shake well to dissolve bouillon. Spritz the roast every hour it’s on the smoker until internal temperature reaches 160 degrees. By this point, the spritz and smoke will have produced a beautiful dark bark on the meat and it won’t take much more smoke past 160 degrees. Remove roast at that temperature.
5. Place onions on the bottom of a large cast-iron skillet. Add beef stock, red wine, and any remaining mixture from the spray bottle. Place roast on top of onions and cover with aluminum foil. Place on stove over medium-low heat and continue to cook until the desired temperature. You’re aiming for 200 for slicing or 210 for pulling the beef.