Ingredients: 2 medium size chuck roasts
Stubb's Beef Marinade
Stubb's Beef Rub
Apple Juice (3 cups)
Stubb's Sweet Heat BBQ Sauce (1 tablespoon)
Better Than Bouillon Beef Base (1 tablespoon)
6 inch bread roll (to make sandwiches)
Mayonnaise, lettuce, and tomato (to garnish sandwich)
Recipe: Marinate and refrigerate chuck roasts overnight in Stubb's Beef Marinade.
Sprinkle Stubb's Beef Rub generously over all sides of chuck roast.
Pre-heat Masterbuilt smoker to 225F using hickory wood.
Place temperature probe in thickest part of roast and place on grill.
Cook until internal temperature of roast is 140F.
Pour 3 cups apple juice in small bowl.
Add Stubb's Sweet Heat BBQ Sauce (1 tbsp) and Better Than Bouillon Beef Base (1 tbsp) to apple juice and stir thoroughly until evenly mixed.
Heat mixture in microwave for 2 minutes.
Remove roasts from smoker and place in aluminum roasting pan.
Pour all of apple juice mixture over roasts.
Cover with aluminum foil and return to smoker.
Continue cooking until internal temperature of roast is 210F.
Drain juice from pan and save if desired to use at a later time for gravy.
Let rest for 10 minutes.
Use bear claws to pull roast apart.
Sprinkle Stubb's Beef Rub and cracked black pepper on pulled roast.
Add Stubb's Sweet Heat BBQ Sauce to pulled roast.
Place pulled chuck roast on sandwich bread and garnish with mayonnaise, lettuce, and tomato.
Enjoy your beef poboy!