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Smoker | |
| Beef Rub (generally pepper/salt/garlic based) BBQ Rub (spicy is good here, but you can use whatever you want) 3-4 lb Chuck Roast Bouillon (or better than bouillon) Butter (cut 4 or so thick pads) | |
| Take you chuck roast, thoroughly coast with the beef rub, let stand 5-10 minutes and then thoroughly coat with the BBQ Rub. Get your smoker going and get it up to 300. Place the chuck on and let it cook 2 1/2-3 hours (you want a nice bark to form) Take a foil pan and place the chuck in it. Mix the Bouillon with 16 0z of water, and pour it in the pan (you may not need it all but you want the pan covered and liquid up the roast a little). add the pads of butter to the top of the meat, cover the pan with foil, add a temp probe in the center of the meat, and place back in the smoker. You want the roast to get up to 205 and stabilize (should be another hour or 2). At this point check for doneness. Remove the foil, and you should be able to push the meat probe in with no resistance all over the meat. If you still have resistance, recover and keep cooking for 15 minutes and repeat the check. Remove from the smoker when done and let set 30 minutes. You should now be able to easily pull the meat. Moisten the pulled meat with some of the liquid in the pan and serve as you please. This is great for tacos, a sandwich (with some BBQ sauce/cole slaw), or even just on the side with some potatoes and vegetables. | |
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