\n ROAST BEEF CHUCK SMOKED \n\nROAST BEEF CHUCK SMOKED\nWish ya had some Prime Rib? Forget the expensive cuts.Try this tender as a Rib Roast, but with all that Chuck Roast flavor \u0026amp; smoke or grill 'em up!\nTHE INGREDIENTS YOU'LL NEED:\n\n\tBeef Chuck Roast – 13 lbs. (ask butcher to tie up roast for you)\n\tOnions – 4 large, sliced into 1 ½” sections – don’t separate into rings\n\tGarlic – 10-12 cloves crushed\n\tBeef Stalk – 64 oz.\n\tHot Sauce – 3-4 Tablespoons\n\tDried Thyme - 1 Tablespoon\n\tCoarse Black Pepper – 3-4 Tablespoons\n\tKosher Salt – 3-4 Tablespoons\n\tInstant Read Thermometer\n\tAluminum Roasting Pan\n\tAluminum Foil\n\tFrench Baguettes – 4 - 12-14” long each\n\nDIRECTIONS:\n1. Bring smoker temperature up to 250 degrees Fahrenheit.\nGETTING READY\nPREPARE ROAST:\n2. Slice onions and lay in the bottom of the roasting pan to keep roast off the bottom.\n3. Take a sharp knife and cut deep slits in roast. Insert a garlic clove into each slit.\n4. Season entire roast liberally with kosher salt and coarse black pepper.\n5. Lay roast on top of onions and pour in beef stock. Pour in just enough to reach the top of the onions.\n6. Sprinkle dried thyme and hot sauce in broth. Mix together.\nMAKING\n7. Place roast on smoker rack. Be sure not to puncture the aluminum pan.\n8. Close smoker and cook for two hours. If using a side box smoker or kettle grill, carefully turn pan after two hours for even cooking. You probably won’t need to rotate the pan in a vertical smoker.\n9. Insert an external digital thermometer so you won’t have to keep opening smoker. (Optional)\n10. If you are not using an external thermometer, insert a meat thermometer directly in the center of the roast.\n11. Close smoker and cook for another two hours.\n12. Open smoker and baste the roast with the pan drippings.\n13. Close smoker until the roast reaches internal temperature of 138-140 degrees Fahrenheit. When it reaches this temperature it is ready to be pulled from smoker.\n14. Carefully remove roast from pan and set on aluminum foil. Leave pan drippings on smoker making sure not to puncture it as drippings will be used for au jus.\n15. Turn up edges of foil and add one cup of drippings to the roast. Continue to wrap with foil making sure the juices don’t run out.\nFINALIZING\n16. Let the roast rest in foil for 1 hour to finish cooking. Cover roast with a towel to help hold in heat.\n17. After one hour, unwrap roast and carefully remove from foil.\n18. Place baguettes on smoker to warm.\n19. Slice roast thinly for serving.\n20. Remove baguettes from smoker and slice in half to make sandwiches.\n21. Pile high with sliced beef and any of your favorite condiments and toppings.\n22. Pour au jus into a bowl for dipping.\nSERVING\n23. Serve with sweet potato fries, chips, and extra au jus.\n24. Sit back, relax, and enjoy!!