From the episode: Texas Beef Barbecue
Barbecuing a beef roast until it’s smoky and tender sounds like a great idea. But dry, bland meat isn’t much reward for a day’s worth of cooking. We find a better—and faster—way.

• 6 lb Chuck Eye Roast, cut into four pieces
  • Cut out big globs of hard fat

Spice Rub

• 1 Tbsp Salt
• 1 Tbsp Black Pepper
• 1 tsp Cayenne
  • Mix together
  • Rub all over meat
  • Place in disposable pan

Smoke Packet:

• 3 cups Hickory Chips, soaked for 15 minutes
  • Make foil packet
  • Poke a few holes in the top

BBQ Sauce

For Charcoal Grill

1. Make an indirect fire with heat on one side
2. 1/2 chimney of coals
3. Place foil packet on top of the coals
4. Top vent 1/2 open

For Gas Grill

1. Turn on burners on one side of grill
2. Place foil packet on top of burners, under the grate

Cooking Instructions:

1. Let heat up 5 minutes until see smoke
2. Place pan on cool side, place vent over the meat side
3. Stay on grill 2 hours until deep red (It's fully smoked, but not fully cooked)
4. Flip meat over into liquid
5. Cover w/foil
6. Bake at 300 degrees, 2-3 hours
7. Let rest in a bowl, covered w/foil for 30 minutes

Sauce

Shred beef, dress w/1/2 cup sauce