STEP 1 (Pulled Beef): Preheat your pellet grill to 225°F (107°C). Place your seasoned beef chuck roast directly onto your grill and cook it until you achieve an internal temperature of 160°F (71°C). Use a ThermoPro TP25 Meat Thermometer as a quick and efficient way to measure cooking temperatures.
STEP 2: Next, place your chuck roast in an aluminum pan, drench it in root beer, and then cover it with aluminum foil. Cook again on the grill. Pierce the aluminum foil when inserting your thermometer. This time, you are looking for an internal temperature of 200°F (93°C). Once achieved, let rest for 30-60 minutes to absorb some more liquid.
STEP 3: Using your hand, forks, or claws, shred your beef.
STEP 4 (Burrito): Preheat a pan or griddle to medium-high heat. Assemble your burrito by stacking 4 large tortillas in a rectangular shape (leaving no gaps).
STEP 5: Stuff with your pulled beef and toppings of your choice. I used avocado, yellow and orange peppers, lettuce, cheese, red onions, and rice.
STEP 6: Carefully wrap your burrito, tucking it in on all sides, and placing it on your pan/griddle. Grill on all sides for 3-4 minutes. Slice in the middle and serve.
