Smoked Chuck Roast

Fire Up The Flavor: Smoked Chuck Roast Done Brisket Style!

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We love some chuck roast and this recipe did not disappoint! This was a rather large chuck roast, you may want to go a little smaller to cut down on the time. But it turned out amazing!

• 1 Chuck Roast 3-5 LBS

• 2 TBSP of AP Seasoning

• 2 TBSP of Brisket Seasoning

• 2 TBSP of Worcestershire Sauce

Set your smoker to cook at 255 degrees using your choice of smoke. We used Pecan, Post Oak and Apple.

Trim any silver skin and excess fat off of your roast.

Use the W Sauce as your binder and then season with the AP and Brisket Rub.

Place the roast in the smoker.

Once the meat reaches 165 degrees wrap in butcher paper.

Place back in the smoker, using a probe monitor the internal temp.

Remove when the internal temp reaches between 205 and 208.

This large of a roast took about 6 hours to cook.

We let it rest for about 15 minutes and then sliced it up!

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Rubs & Sauces:

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