Ingredients:

• 3lbs. beef chuck roast
• 2 cups beef stock
• 3 Casanova's Competition Rub
• 3 Rossarooski's Honey Rib Rub
• 3 tbsp Ben's Heffer Dust 

Instructions:

• Trim beef chuck roast of excess fat.
• Inject the roast with the beef stock.
• Season liberally with a base layer of Casanova's Competition Rub, then Rossarooskis, and lastly Ben's Heffer Dust.
• Allow the roast to rest in the fridge for 4-6 hours.
• Preheat recteq to 225°F and smoke the roast until an internal temperature of 160°F is reached.
• Tightly wrap the roast in either peach butchers paper or foil, and continue to cook until an internal temperature of 203°F is reached.
• Allow the roast to rest for 30-45 minutes and slice.

Note:

• If cooking burnt ends, cube the roast after the rest and add an additional 2 tbsp of Rossarooski's Honey Rib Rub.
• Add 1/2 cup recteq Gourmet BBQ Sauce.
• Place back on the recteq on a grill mat and cook until the sauce has tacked up (30-45 minutes).