Spiced Pulled Beef

• Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.
• When you’re ready, preheat your smoker to 250°F. 
• Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.
• The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it’s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.
• You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.
• Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices.

For the sauce

1. Heat the oil in a small pan over medium heat. Add chiles, onion, garlic, ginger, and thyme and cook, stirring a few minutes until the onion is soft. Transfer mixture to a blender and add the peanut butter, pepper, allspice, apple cider vinegar, turmeric, salt, and about 1/2 cup of water. Blend until smooth and allow to cool.