Remove any large chunks of fat and cut chuck roast into 1 inch pieces. Place into medium bowl.

Sprinkle salt, pepper and garlic powder over meat and rub the seasoning mix into the meat so that the seasoning absorbs into the meat. *

Add liquid smoke, smashed garlic and apple cider vinegar to cooking pot.

Place chunks of meat into cooking pot.

Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.

When beep sounds, wait 10 minutes and then release the rest of the pressure.

In a separate bowl, add barbecue sauce, honey and brown sugar and whisk together well.

Remove meat from pressure cooker and place meat into bowl of sauce and mix around.

Turn off Instant Pot or Pressure Cooker

Place long legged trivet into cooking pot and place CrispLid basket on top of trivet.

Add meat to Crisplid basket, spreading out the meat.

Place Crisplid over stainless steel pot on Instant Pot/Pressure Cooker and plug in.

Set temperature to 300 degrees and set timer for 8 minutes. Flip meat over after 4 minutes

Remove lid and baste with more barbecue sauce and sprinkle with a little brown sugar.

Set temperature to 450 degrees and set timer for 8 minutes. Watch meat though lid and flip over after 5 minutes. Continue cooking until charred and sauce is bubbling.

Turn oven on to low broil setting

Place meat onto baking sheet and broil for 6 minutes, turning over halfway.

Baste meat with more barbecue sauce and sprinkle with brown sugar.

Turn over to high broil setting.

Cook for about 5 minutes more, flipping the meat at the halfway mark. Keep an eye on the meat as not all ovens cook exactly alike.

Add meat to air fryer basket, spreading out the meat.

Set temperature to 300 degrees and set timer for 8 minutes. Flip meat over after 4 minutes

Remove lid and baste with more barbecue sauce and sprinkle with a little brown sugar.

Set temperature to 400 degrees and set time for 9 minutes. Watch meat though lid and flip over after 5 minutes. Continue cooking until charred and sauce is bubbling.