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2 lb. Chuck Roast
Olive oil
Herbs
Salt & Pepper (I use Himalayan salt)
2 cups dry white wine (after 2 hours on the smoker add the 2nd cup of white wine)
1 cup beef stock
Apple wood coals
Combine 1 cup apple cider vinegar and 1 cup water in a spray water bottle

In a pan on a rack dry the roast and add salt, pepper, olive oil and dried herbs. Place the roast on a rack and pour the wine into the bottom of the pan.

Place in a smoker and smoke 225° to 230° for 4 hours, checking the coals every 30 minutes to make sure the temp is sustained for 4 hours. Each time checking the meat spray with the apple cider mix. Cook low and slow.

Transfer the meat to a rack in a covered pan, add the beef stock and cook in the oven on 300° for 3 more hours. One hour before serving put the veggies in and cook with the cover on. Render the pan drippings and make 1 cup of gravy. Remove the meat and cover with aluminum foil and let rest 10 minutes before serving.

This meat was perfect with a smoke ring and outer bark.

As of 7/16/23