INGREDIENTS
- 1 8 lb Chuck Roast Trimmed
- 2-4 tbsp Mustard This is your binder
- 1 1/2 cup Your favorite BBQ Sauce
- 3 tbsp Raw Honey
- 6 tbsp Unsalted Butter
- 1/4 cup Brown Sugar
- 2 tsp Dry mustard
- 2 tsp Cinnamon
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 1 tbsp Turbinado Sugar
- 1 tbsp Kosher Salt
- 2 tsp Black Pepper
Instructions
- Prep all of your ingredients for your bbq. Combine all seasoning for your bbq dry rub (Brown sugar, turbinado sugar, onion powder, garlic powder, dry mustard, salt, pepper and cinnamon).
- Get your smoker set at 250 and bring it to temp.
- If your chuck roast is 3 inches thick, or more, cut it in half. Make sure your beef is chilled for this because it will be easier for you to cut through.
- Once you have your chuck roast ready apply 2 tablespoons of mustard for a binder on each side. Now season generously on all sides and let it sit for thirty mins before placing it In your smoker.
- Now that you are smoking, check your temp because you are wanting an internal temp of 165 before you pull the roast. Once 165 internal temp hit (around 3-4 hours) get yourself aluminium foil and set your roast in the foil (they each need their own foil wrap). Add 2 tablespoons of butter and wrap. Place back into the smoker until the roast reaches an internal temp of 195 and pull them. Let it rest 15-20 mins and then cube up the roast into 1″ cubes. Now set the cubes into an aluminium pan and add 4 tablespoons of butter, 1-1 1/2 cups of bbq sauce, and 3 tablespoons of honey. Now you mix and place back into the smoker for around 1 hour, unwrapped. You want your cubes to be around 203 internal.
- Pull the cubes from the pan and mix one more time and then serve.
- Enjoy with family and friends.
