I was cooking for a Pot Luck and wanted to do something different than a burger or hotdog so I decided to do this. I went to A to Z meats and got two chuck roasts about 7 pounds worth of goodness. I used a Weber charcoal grill to do this recipe. 3 hours of indirect smoke and 4 hours of cooking in the oven for tender juicy burnt. Simply done with Montreal seasoning as the rub and Sweet Baby Rays BBQ sauce as the finisher. I hope you like it

6 to 7 pounds beef chuck roast
4 ounces yellow mustard
1/4 cup Montreal steak seasoning
1 quart beef stock
2 bottles favorite sweet BBQ sauce

Soak wood chips for 30 minutes I used mesquite and maple but nothing too fruity.

Pull meat out to room temperature 30 minutes before cooking.

Set up Weber grill with a 13 x 9 aluminum pan in middle with 20 charcoal on each side. Lite charcoal.

Coat all sides of chuck roasts with mustard and then coat in Montreal steak seasoning.

Place meat over the aluminum pan.

Add a small handful wood chips to each side of charcoals

Add 10 charcoals and more wood chips every 45 minutes.

Continue process for 3 hours or until meat hits 165 internally.

Add to aluminum pan, add 1” of beef broth to and the chuck roast. Cover in foil.

Place in a 225 degree oven for 3 hours until meat hits 190 degrees.

Remove meat from oven let cool for 25 minutes.

Cut meat into 1/2 inch cups and sauce them in a new aluminum pan.

Return to a 275 oven for 30 minutes or until internal temp is 202-205.

Serve.