This sounds really good. Might do this today.Here is what I do:
Smoke at 275-325 for ~3 hours. When the IT hits ~140, wrap in a pan with a can of beef broth. Cook ~ 3 more hours to an IT of 210+. It will be fork tender at this point where you can pull it like pulled pork. Take off pit and rest it. Pour all of the juice in a fat separator. Then pull the chuck roast for pulled beef sandwiches. Pour the separated juices over the pulled beef.
Make Horseradish Cream Sauce. Beaver brand is excellent.
Mix a 4 oz bottle of Beaver Brand Deli Horseradish Sauce with 8 oz of mayo.
Make some caramelized onions.
Put pulled beef, bbq sauce of your choice, horseradish sauce, and caramelized onions on a bun.
Excellent.
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