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Mesquite-Smoked, Beer-Braised Barbacoa Style Chuck Roast

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Source: From the test labs of SomethingEdible.com

Servings: Preparation for a 2.5 lb beef chuck roast.

Prep Time: 8 hours

Instructions:

The night before:
Trim any exterior fat to leave about 1/8 of an inch anywhere it remains. To render some beef fat out of those trimmings, cut the fat into half inch squares and render it out in a skillet over medium-low heat (gotta keep that heat low so it doesn't smoke!).
Assemble the spice rub (that means mix it all together) and reserve a tablespoon. Rub the lion's share of the seasoning blend onto every square inch of the meat, and let it overnight in a lidded container.

The next day:
Set up grill for indirect heat at 225F with mesquite smoke as per your manufacturer's directions. When grill starts to smoke, put a probe thermometer into the thickest part of the roast away from any bone and put the meat on the barbeque. Smoke the roast until the internal temperature reaches 145F (about 3 hours).

At the end of the smoke, warm up the beer in the microwave for about a minute to take the chill off. Likewise, melt the beef fat in the microwave and combine with the reserved spices so as to form a paste. Add the beer to a five quart cast iron dutch oven, stir in the spice and fat mixture, and then bring on the chuck roast. Lid it up and return to the barbeque (or oven). Continue to cook over indirect heat at 300F for 3 to 4 hours or until the beef pulls with a fork. Drain most of the fat off the remaining braising liquid and dress the pulled beef with the braising liquid before serving(as much or as little as you like).

Notes:

Prep time includes the overnight sit in the fridge. If you're in a hurry, I reckon you could season and go straight for the smoke.