Beef Chuck Roast (ChuckSmoke)

Cut and peel garlic, slice onion thick. Place onion on bottom of pan. Plug roast with garlic, season with S&P and other seasonings

Set on top of onions, add beef stock to cover onions, add thyme to pan(stir)

Smoke @ 250 for 2hrs rotate baste and cook additional 2hrs (till 140 internal)

Remove roast, wrap in foil under (like a bowl add some drippings wrap in blanket(or place in cooler) and rest for additional 1hr.)

Slice and serve with sides or on French bread for sandwiches.