Serves 1
Directions
- 1Cube the chuck roast.
- 2Use Bachan’s as a binder then season with salt, pepper, garlic and BBQ rub.
- 3Smoke at 225, spritzing with Dr. Pepper every hour.
- 4Wrap in a foil pan with butter and Bachan’s then back in the smoker.
- 5Bake a potato then scoop the inside into a bowl.
- 6Add butter, jalapeños, cheddar cheese, salt, pepper, garlic and ranch.
- 7Mix then stuff back into the potato skins and bake for 15 mins.
- 8Shred the beef once it’s fall apart tender.
- 9Assemble with potato, beef, green onions and ranch on top.
Ingredients
- a well marbled chuck roast
- salt
- pepper
- garlic
- BBQ rub
- Maple Bourbon Pecan Pellets
- Dr. Pepper
- 4 tbsp butter
- some Bachan’s
- a potato
- 4 tbsp butter
- 0.5 diced picked jalapeños
- 1 cup cheddar cheese
- salt
- pepper
- garlic
- 0.5 cup ranch
- green onions
- ranch
Equipment
knifecutting boardWeber smokerfoil pan
Tips
- Smoke the beef at 250F for 3 hours, spritzing every hour with Dr. Pepper.
- Bake the potato skins at 350F for 15 minutes.
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