Get a large and marbled Chuck Roast. Cover it in a light layer of Olive Oil and then season it. Get your smoker lit and add 3-4 wood chunks (Hickory has a bold smokey flavor and pairs well with Beef). When your smoker gets to around 275F, put your meat on. After 1 hour, spritz every 30 minutes with Apple Cider Vinegar. When the bark gets where you want it, take it off and put it in a foil tray over a bed of Onions and a cup and a half of Beef Broth. Cover it with foil and place it back on the heat. Let it cook until you reach an internal temperature of 205F. Pull it off and throw it in a cooler to let it rest for at least 2 hours. Shred it up and put it on Tacos or Nachos or anything you want. Enjoy!
