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Smoker | |
| 10 lb chuck roast kosher salt yellow mustard | |
| 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 sides | |
Unrated | |
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