BARBECUE BEEF SANDWICHES

Makes 8 to 10 servings

Olive oil

1 (4-lb [1.8-kg]) beef chuck roast

Kosher salt

Freshly ground black pepper

1 large onion, sliced

1 cup (240 ml) low-sodium beef stock

1 cup (240 ml) beer

¼ cup (60 ml) Kansas City BBQ Sauce (here), warmed

TO ASSEMBLE

Toasted sandwich buns

Pickles

Sliced white onions

Set up the EGG to cook at 250°F (120°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with three or four chunks of hickory or pecan wood. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 250°F (120°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 10 percent open. Make minor adjustments as necessary.

Apply a thin coat of olive oil to the chuck roast and season it with an even layer of salt and pepper. Let it sit at room temperature for 30 minutes.

Once the cooker reaches temperature, place the chuck roast in the smoker and close the lid. Cook for 3 hours, or until it reaches an internal temperature of 150°F (66°C).

Spread the sliced onion on the bottom of a disposable aluminum half pan and top with the chuck roast, beef stock and beer. Cover the pan with heavy-duty aluminum foil and place the pan on the EGG. Cook until the meat reaches an internal temperature of 200 to 205°F (93 to 95°C), 2 to 3 hours. Remove the pan from the smoker and open the foil to vent for 10 minutes. Strain the accumulated juices of their fat and set aside, and refrigerate the jus for 2 to 3 hours, reserving the pan for later use.

Place the chuck roast in two sheets of aluminum foil and then in a clean towel. Place in an empty, dry cooler bin to rest for at least 1 hour.

Once the roast has rested, transfer the reserved cooking liquid to a medium-sized saucepan over medium heat and bring to a simmer.

Place the roast on a large cutting board. Using two forks, shred the meat, discarding any fat that did not render. Place the meat back in the pan it cooked in and combine with the BBQ sauce and ¼ cup (60 ml) of the reserved braising liquid to moisten the meat.

To assemble: Pile the meat on the bottom of toasted buns, then top with pickles, sliced onions and the top bun to serve.