1 (2-3 lb) Chuck Roast
Olive Oil
Garlic Powder
Kosher Salt
Alternatively: A good quality garlic salt
Black Pepper
1 C Beef Broth
Lumberjack Competition Blend Pellets
Preheat smoker to 250F.
Apply a light coating of olive oil to all sides of meat. Season generously with Salt, Garlic, and Pepper.
Transfer to preheated smoker. In about 1.5 hours flip the meat over. Check temp in about an 1-1.5 hours looking for 150-160F. When temperature is reached, prepare beef broth and warm through. Place chuck roast in a suitable pan (temp will get up to 250F). Pour broth over roast. Cover with foil and return to traeger for 1 to 1.5 hours, or until the roast hits 200-205F. Remove from smoker and vent a corner of the foil. Place in cooler for 30 minutes to rest. Remove from liquid (save if desired) and let sit another 5 minutes. Slice as desired.
