This cut is traditionally used for pot roast, but smoking instead of a traditional braise yields a different eating experience all together. Sit back, let the smoker do the work for you and enjoy the best pulled beef ever.
- 3 lb. Certified Angus Beef ® chuck roast
- 2 tbsp. yellow mustard
- 1 tbsp. coarse kosher salt
- 2 tsp. coarse black pepper (dustless preferred)
- Coat entire surface of chuck roast with mustard. Season evenly with salt and pepper, making sure to fully coat the sides, top and bottom of the roast. Place on sheet pan fitted with wire rack and refrigerate overnight, uncovered and away from ready-to-eat food.
- Preheat smoker to 250°F. Place chuck roast in smoker and smoke until it reaches an internal temperature of 165°F to 170°F (4 to 6 hours). Wrap tightly in 2 layers of foil or peach paper and return to smoker until internal temperature reaches 200°F to 205°F (45 minutes to 1 hour). Alternatively, wrapped chuck roast can be placed in a preheated oven to finish.
- Rest roast with foil slightly opened to allow the majority of steam to escape. Pour liquid into a container, skim excess fat from the top. Shred beef by hand (discarding any fat chunks), toss with cooking liquid and serve. Pulled beef sandwiches with barbecue sauce and slaw, smoked beef tacos, or tossed with noodles — possibilities are endless.
320 CALORIES Per Serving
SATURATED FAT: 5G