Smoked Beef Bourguignon

Preheat your grill to 300°F. In a Dutch oven or deep grill proof pot, sauté bacon with 2 tbsp butter until the fat has rendered out and the bacon is crispy. Lower the temp of the grill to 250°F. Generously season the chuck roast pieces with salt & pepper then add the beef to the pot, tossing to coat with the bacon fat. Smoke the beef for 1 1/2 hours, turning the pieces every 15 minutes. Add in the pearl onions and the celery to the pot and smoke for an additional hour. Pour the red wine, the stock, au jus and the tomato paste over the mixture and stir. Smoke for 1 hour uncovered. Then cover the pan. In a separate cast iron pan, smoke the mushrooms adding in the thyme, the remaining 2 tbsp butter and garlic for 1 hour. One hour before serving, add in the mushroom mixture and the carrots. Total cooking time is approximately 5-6 hours or until the beef is fall apart tender. Adjust with salt & pepper.