In a bowl, mix together the salt, pepper, garlic and cayenne. Place your chuck roasts on a baking sheet and generously season all sides in order to completely cover the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.

Preheat your Oklahoma Joe’s Bronco Drum Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.

Pull your chuck roasts out and place on the smoker to cook until 165F internal (about 3 hours). Add into a spritzer your mixture and spritz the meat every 20-30 minutes. Once the chuck roasts have hit temperature, pull them out and place in a large foil bin. Fill into the bin your beef broth, light beer and sliced white onions. The liquip in the bin should come past 50% of the chuck roast’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes.

After the rest, pull the chuck roasts out and shred them up. Serve as is or in a taco, sandwich, quesadilla or more. Enjoy!