BBQ Pulled Beef Sandwiches

Instructions

• Step 1: Preheat recteq to 275°F and allow to come up to temp. Season chuck roast with 3 tablespoons of Chef Greg's 4 Letter Rub and 3 tablespoons of Ben's Heffer Dust. Allow roast to rest with seasoning on it for 10 minutes.
• Step 2: Place roast on recteq and let cook for 2.5 hours until it reaches an internal temp of 165°F , then remove and wrap roast in two pieces of aluminum foil.
• Step 3: In the foil wrap, add beef stock, margarine, Chef Greg's 4 Letter Rub, and Ben's Heffer Dust. Place the chuck roast inside, wrap, and place back on the grill for another hour or until it reach an internal temp of 203°F.
• Step 4: Remove roast from recteq and allow it to rest for 20-30 minutes. Remove roast from wrap and place in a aluminum half pan with all the juices from wrap.
• Step 5: With a large fork, start to shred beef up in juices. Roast will still be hot, so be careful. Place shredded beef on hoagie rolls with some of the liquid and serve.