Pellet Grill Italian Beef Sandwiches

Remove the chuck roast from the packaging and pat dry.

Brush the Dijon mustard over all sides of the roast.

In a small bowl, combine the salt, garlic powder, onion powder, paprika, and dry mustard in a small dish.

Sprinkle it evenly over the roast.

Refrigerate uncovered for at least 6 hours or overnight to dry brine.

Preheat the pellet grill to 250°F.

Insert a meat thermometer into the thickest part of the roast.

Place directly on the smoker grates and smoke for 4 to 5 hours or until the internal temperature reaches 160-170°F and bark has formed.

Place the onion chunks in a large disposable aluminum pan or cast-iron skillet. Pour in the beef stock and Worcestershire Sauce.

Transfer the smoked chuck roast to the pan. Sprinkle the Italian seasoning, paprika, garlic powder, and thyme over the roast.

Add the pepperoncini peppers and arrange the butter slices over the top.

Cover with aluminum foil or a heat-proof cover for the skillet, then place the pan back on the smoker.

Continue smoking until the internal temperature reaches about 203°F; this is typically 2 more hours.

Remove from the smoker, let the roast rest in the pan, covered for 30 minutes before shredding.

Shred and serve on a toasted hoagie roll with Giardiniera.