Shredded Beef Chuck Roast Tacos

1: Get a nice, thick Beef Chuck Roast and cover it with a thin layer of Olive Oil.

2: Rub it down with some SPG and Cow Cover seasonings.

3: Throw it in the smoker at 250F for a few hours until the bark reaches your desired level.

4: Take it out and place it in an aluminum tray over a bed of 1 sliced Raw Onion and 1.5 cups of Beef Stock.

5: Cover the tray with foil and return it to the smoker.

6: When the Beef reaches an internal temperature of 208F, remove it and let it rest for at least 1-2 hours.

7: Shred the beef and enjoy your tacos!