2 lbs Chuck roast

Salt and pepper

1 medium onion roughly chopped

2 cloves of garlic minced

1 bay leaf

1/2 tbs dried thyme

1-2 tbs Twisted Thai crisp

1 pack of Lipton beefy onion soup mix (optional)

32 oz beef stock (low sodium)

1 medium to large size container of cremini or baby bella whole mushrooms

1 medium onion

1 tbs worcestershire sauce

8 oz heavy cream

16 oz dry egg noodles (mashed potatoes also work)

2-3 tbs Twisted Thai chili oil

1. Salt and pepper your roast. I like the flavor of pepper in this dish so I heavily peppered the chuck roast. The pepper also helps the smoke to adhere to the beef.
2. Heat the smoker to 275. If you think you would like more smoke flavor, cook it at 250. I don't want the smoke to be the star of the show. I want it to compliment the mushrooms and not overpower them.
3. Smoke the meat until it hits 170 degrees internal. Remove the meat from the smoker and place it in a large dutch oven or heavy bottom pan that can be placed in the oven or back on the smoker.
4. In the dutch oven, before or after the meat comes off the smoker, add in the onion, garlic, bay leaf, thyme, ChOil crisp, soup mix and beef stock. You will want to put that in the oven with the meat at 300 degrees for 2-3 hours. The meat should be pull apart tender.
5. You will want to separate the meat from the ingredients in the pot. The ingredients in the pot can be blended together or strained with the stock being reserved and the cooked down veg discarded. If you keep the veg, I recommend blending it in a blender to make it nice and smooth for a creamy sauce. Set the sauce aside because that will be the base for our gravy.
6. The meat can be shredded in a bowl. I added some of the broth back to the meat to keep it moist.
7. To prep the mushrooms, you can cut them into quarters or slice them. I would slice them thicker than usual so the mushrooms hold up to the cooking and still have some flavor and texture. The medium onion can be sliced thinly or cubed. Once you have your mushrooms and onions sliced, add them to a hot skillet with oil or butter. Cook the mushrooms over medium low heat until your desired tenderness. If I quarter the mushrooms, I try to get some color on them. If they are sliced I try to do the same without overcooking them.
8. Put a stock pot of water on to boil while you get your gravy ready.
9. Once the mushrooms are cooked, add in the stock that was created with our beef. Let that cook for about 10 minutes. Slowly stir in the whipping cream. You don't have to add it all. I would add half and then taste. You can add more to make it creamier or leave it out to be more robust in flavor. Add salt and pepper for flavor. If the gravy appears to be to thin, whisk together a tbs of corn starch with a little bit of water and add that to your gravy.
10. Mix the meat into the gravy. 
11. Cook your noodles to the package directions. Either strain the noodles in a strainer. Put in a bowl or back in the pan. Toss the noodles in 2 tbs of ChOil. Add another tbs if you think it could use more.
12. Plate the noodles and top with the beef, mushrooms and gravy. Enjoy!