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Smoked Chuck Roast

A 2 1/2 lbs. Chuck Roast smoked low and slow until it's tender and delicious. Add a thick onion gravy made from the drippings and you got yourself the makings of a fine dinner. Savory and satisfying! Cooked outdoors on my Weber Smoky Mountain Smoker on a beautiful Fall morning. #kingsford #chucksteak #grill #weber #backyardbbq #lowandslow #betterthanboullion Get a nice Chuck Roast. I used a 2 1/2lbs roast for my wife and me. Season with Course ground pepper and Kosher salt, minced garlic and onion powder. Wrap in plastic wrap and put in fridge overnight. Take it out to while you get to setting up your smoker. Smoke it at 250-275 with your favorite smoking wood. Make sure to spray it down every 30 or 40 minutes after the first 1 1/2 hour to keep it moist. Once it gets a good color and bark on it, place it into aluminum tray with 2 sliced onions, 2 bay leaves, some sprigs of thyme, and enough beef stock to go a 1/3 the way up the roast. Cover with aluminum foil and crank heat up to 300-325. It is done when internal reaches about 205 and a probe goes in and out easy. Cover and set aside while you make your gravy. Reduce those drippings down to concentrate the flavors. I mixed some Better Than Boullion beef flavoring also. Thicken with potato starch. Enjoy!