Preheat a smoker to 275°F using manufacturer’s instructions.
Coat the Chuck Roast in seasoning and pepper on both sides and edges. Place into the heated smoker and cook for 3 hours.
Place the onion, garlic cloves, beef broth, and coffee into a foil pan. Add the Chuck Roast, then cover the pan with foil and return to the smoker. Cook for 3 more hours until the meat is fork tender and easily pulled apart.
Lift the Chuck Roast onto a cutting board, then shred using two forks. Add a few spoonfuls of the pan juice onto the shredded meat to keep it moist.
To make sandwiches, toss the meat in BBQ sauce, then stack high onto a bun with pickles.
You can substitute the coffee for other liquids such as soy sauce, cola, beef stock or use an additional 2 cups of beef broth.
Nutrition information per serving: 300 Calories; 97.2 Calories from fat; 10.8 g Total Fat (4.1 g Saturated Fat; 4.6 g Monounsaturated Fat); 136 mg Cholesterol; 437.6 mg Sodium; 3.2 g Total Carbohydrate; 0.5 g Dietary Fiber; 45.3 g Protein; 4.1 mg Iron; 426.1 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 11.8 mg Niacin (NE); 0.5 mg Vitamin B6; 3.5 mcg Vitamin B12; 10.6 mg Zinc; 44.8 mcg Selenium; 172.6 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc and Choline.