Steps

• 1

  When ready to cook, preheat your Traeger pellet grill with the lid closed to 225˚F; this will take about 15 minutes.

• 2

  Pat the chuck roast dry with paper towels. Rub the Traeger Coffee Rub all over the meat.

• 3

  Insert a leave-in meat thermometer into the thickest part of the roast, then place the meat directly on the grill grates, close the lid, and smoke the beef, using Super Smoke if available until it reaches 165°F, 3 ½ to 4 hours. for 4 hours.

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C

  Super Smoke

• 4

  Increase the grill temperature to 250°F. Transfer the meat to a small roasting or baking pan (foil is fine). Scatter the onion around the beef, then pour the broth and the Traeger ‘Que Sauce into the pan around the beef. Cover the pan with foil and continue cooking until the meat is fork tender with an internal temperature of 200˚F, another 2 to 4 hours. (The wide time range is based on grill type, weather, and other factors.) Remove the baking dish from the grill and let the beef rest, still covered with the foil, for 30 minutes.

  250 ˚F / 121 ˚C

  200 ˚F / 93 ˚C

• 5

  Reserving the braising liquid, transfer the beef to a cutting board and shred with two forks. Transfer the braising liquid and onions to a medium saucepan

• 6

  Heat 2 adjacent zones of the Traeger flat top to medium-high heat and 1 zone to high heat for 5 minutes.

• 7

  Set the saucepan on the third of the griddle set to high heat and cook, stirring frequently, until thickened and reduced by half, about 15 minutes. Meanwhile, add the shredded beef to the zones set to medium-high heat and cook, flipping every few minutes, until the edges are crispy, about 10 minutes.

• 8

  Transfer the beef and the sauce to a large bowl and toss to combine. Enjoy!