ROAST BEEF SLOW SMOKED

by Xavier Labelle

 

The smoke ring does all the talking! You enjoy tender and juicy with big, rich smoky beef flavor that you won’t forget for a long time.

 

INGREDIENTS

  • Large chuck roast
  • Cattlemen’s Grill “Steakhouse” rub
  • 1 to 2 cups Beef Broth

 

INSTRUCTIONS

  1. Do a nice rub.
  2. Preheat your grill at room temperature.
  3. Set it on the grill uncovered until you reach an internal temperature of 160 degrees F, about 2 hours or so.
  4. Cover it and let it go to 200 to 205 degrees F for about 3 hours.
  5. Pull it; let it rest about 10 minutes, slice and serve spooning over some of your juices.
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