6-8 LB Boneless Beef Chuck Roast
2 TB Worcestershire Sauce
1 1/2 tsp Seasoned Salt
2 tsp Coarse Black Pepper
1 cup Beef Broth
Coat the roast with the Worcestershire sauce, salt and pepper. Wrap in plastic and allow to marinade in the refrigerator at least an hour (overnight is best)
Preheat your BBQ smoker to 300 degrees (if cooking in the oven, use a metal rack suspended over a roasting pan. Place the roast in the smoker and cook 4 hours over hardwood smoke.
Place the roast in a small metal pan, add the beef broth and cover tightly with foil. Return to the smoker an additional 2-3 hours until the internal temperature reaches 205 degrees. Remove from the smoker, shred, and serve with your favorite bbq sauce.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team