Smoked Beef Tacos with Pineapple Salsa

STEP ONE:
Preheat the smoker to 250°F (121°C). Season the chuck roast and cut into cubes. For best results, use the ThermoPro Twin TempSpike Plus 600-ft Wireless Meat Thermometer to track the internal cooking temperature by inserting the probes into the chuck roast.

STEP TWO:
Once the temperature reaches 160-180°F (71°C-82°C), remove from heat. Place the chuck roast into a cast iron skillet and add butter, BBQ sauce, and pickle juice. Cover with tin foil and return to the smoker. Cook until the internal temperature reaches 200°F-210°F (93°C-99°C). Remove from heat, and let rest for about 20-30 mins. 

STEP THREE:
Prepare the pineapple salsa for tacos by preparing the ingredients and mixing them in a bowl. Shred the beef, and build the tacos. Garnish with crushed chive and onion potato chips.