Pulled Chuck Burgers

• One 3-to 4-pound boneless chuck roast, trimmed of excess fat and cut into 3-inch chunks
• 3 tablespoons Cheater Basic Dry Rub (page 45)
• 1/2 cup ketchup
• 1/2 cup pickle juice from hamburger dill chips
• 1/4 cup bottled smoke
• 1/4 cup yellow mustard
• 6 garlic cloves, chopped
• Hamburger buns, mustard, ketchup, hamburger dill chips, sliced cheese, lettuce, and onion and tomato slices

1. PLACE the meat in a medium to large slow cooker (at least 4 quarts) and coat evenly with the dry rub.
2. Add the ketchup, pickle juice, bottled smoke, mustard, and garlic and blend well.
3. COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat shreds easily.
4. SERVE the pulled chuck mounded on buns with hamburger fixings.

chuck roast, cheater, ketchup, pickle juice from hamburger, bottled smoke, yellow mustard, garlic, buns

Taken from www.epicurious.com/recipes/food/views/pulled-chuck-burgers-391323 (may not work)