Slow Grilled Beef Chuck on the Grill

Rinse the beef chuck in cold water the day before grilling. Trim away any large pieces of sinew and tough connective tissue, then place the meat in a large bowl or dish.

Lightly crush the garlic cloves with the skin on and add them to the meat. Pour in dark beer until the meat is just covered, squeeze over the lime juice, cover and refrigerate overnight.

Remove the meat from the marinade and dry it well. Spread the beef evenly with a thin layer of Dijon mustard, then sprinkle BBQ rub over the entire surface so it is well covered.

Heat a smoker, charcoal grill or gas grill to about 120 degrees. Use indirect heat, and place an ovenproof dish with water next to the meat to add moisture during grilling.

Place the meat directly on the grate and grill over indirect heat for about 5 hours. Spray the meat with cold apple juice about once every hour while it cooks.

Wrap the meat loosely in double aluminum foil and place it back on the grill. Continue grilling for 4 to 6 hours, until the meat is very tender and gives little resistance when pierced.

Let the meat rest in the foil for at least 1 hour, preferably in an insulated cooler without ice packs. Pull the meat apart or slice it thinly before serving.