Smoked

Chuck Roast

4-5 pound chuck roast 1 Tablespoon Kosher salt 2 teaspoons coarse ground black pepper 1 teaspoon garlic powder

Ingredients

Time:

7 Hours

Servings:

6

1

Season the meat

Add all of the rub ingredients to a small bowl and stir to combine. Liberally season the meat with the rub on all sides.

2

Preheat your smoker

Preheat your smoker to 225°F then add a few chunks of wood to produce a medium amount of smoke at the start.

3

Add the meat

Set the chuck roast on the cooking rack and close the lid. 

4

Wrap the meat

When the meat reaches an internal temp of 160°F, wrap it tightly in butcher's paper or aluminum foil and return to the smoker.

5

Unwrap the meat

When the meat reaches 180-185°F, remove the wrap. Continue cooking until the internal temperature reaches 200-205°F

6

Rest then slice

Remove the meat and loosely cover with foil. Allow it to rest for 20 to 30 minutes before slicing.

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