The Mock Tender Roast (also called Chuck Tender Roast) is a lean, flavorful cut that usually requires braising. But with the right low-and-slow smoke and the Butter and Tallow Crutch, you can transform this inexpensive cut into incredible, fork-tender pulled beef—even when grilling in 17 degrees Northern Michigan weather!

Key to Success: The Fat Crutch

Because this cut is very lean, the addition of butter and tallow during the braise phase is non-negotiable. It replaces the lost moisture and breaks down the tough internal sinew, resulting in a buttery, rich shredded texture.

Ingredients & Prep

Ingredient	Amount	Notes
Chuck Tender/Mock Tender Roast	3-4 lbs	Look for the uniform, lean roast cut.
Kosher Salt	Liberal amount	For the overnight dry brine.
Coarse Ground Black Pepper	Generous amount	Apply just before the smoke.
Oak Wood Chunks	2-3 chunks	For a bold smoke flavor that pairs well with beef.
Unsalted Butter	1/2 cup (1 stick)	Cubed, for the foil crutch.
Beef Tallow	1/4 cup	Essential for flavor and moisture during the braise.

Instructions

1. Dry Brine Prep (The Day Before)

1. Dry Brine: Pat the roast completely dry. Apply a very liberal, uniform coating of Kosher Salt to all surfaces.
2. Rest Overnight: Place the salted roast on a wire rack uncovered in the refrigerator overnight (8-12 hours). This tenderizes the meat and dries the surface for a great bark.

2. Set Up the Grill (Low & Stable)

1. Final Seasoning: Remove the roast from the fridge. Apply a heavy coat of Coarse Ground Black Pepper to all surfaces.
2. Grill Setup: Set your Weber Kettle using the Minion Method or another method to maintain a stable, low temperature of 275 to 300. (Aiming for 300 helps speed up the cook while still rendering the fat).
3. Smoke Wood: Add your Oak wood chunks directly onto the lit coals.

3. The Smoke and The Crutch

1. Initial Smoke (3 Hours): Place the roast on the indirect heat side. Smoke for approximately 3 hours until a deep mahogany bark has formed and the internal temperature reaches 165 deg.
2. The Crutch: Remove the roast and place it on a large, double-layer piece of heavy-duty aluminum foil.
3. Add Fat: Distribute the cubed Unsalted Butter and the Beef Tallow around and on top of the roast.
4. Wrap & Return: Wrap the foil tightly and return the roast to the indirect side of the grill.

4. The Finish and Rest

1. Braise (2-3 Hours): Continue cooking the wrapped roast until it reaches an internal temperature of 200 to 205 deg and the roast is probe tender (a fork slides in with almost no resistance). This will take approximately 3 more hours in your cook.
2. The Long Rest: Remove the wrapped roast and place it in a dry cooler or insulated container, wrapped tightly in towels. Rest for 1.5 to 2 hours.
3. Shred: Unwrap the roast. The meat should shred easily with two forks, like pulled pork. Discard any large pieces of sinew or gristle.

Serving Suggestions

Serve this rich, smoky shredded beef piled high on a hearty bun with sharp cheddar cheese and sliced pickles—a Northern Michigan classic sandwich!