Smoked Chuck Roast
This smoked chuck roast is delicious straight off the grill or smoker. It's infused with hickory wood for a traditional barbecue taste that will rival any other BBQ beef cut!
Ingredients
- 10 lb chuck roast
- kosher salt
- yellow mustard
Instructions
- Wash the chuck roast under cold water. Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. Transfer to refrigerator and allow to rest for 2 hours.
- Remove chuck roast from refrigerator. Apply thin layer of mustard across surface of meat. Rub seasoning across the meat.
- Heat up smoker to 225°F. When warm, place meat on cooking grates. Cook for 90 minutes per pound of meat, or until internal temperature reached 195°F. Usually between 6-10 hours.
- Remove roast from smoker and wrap in foil. Allow to rest for up to an hour.
- Use a sharp knife to pull the chuck roast into chunks.
- Serve up with your choice of rub.