Ingredients:

• 3–4 lb chuck roast
• 2 tbsp Burn Pit BBQ All-Purpose Garlic Seasoning
• 1 tbsp kosher salt (optional, for extra seasoning)
• 1 tbsp coarse black pepper
• 2 tbsp yellow mustard (as a binder)
• ½ cup beef broth or Worcestershire sauce (for spritzing)
• 2 tbsp unsalted butter (optional, for wrapping)

Instructions:

1. Prep the Chuck Roast

• Pat the chuck roast dry with paper towels.
• Lightly coat with yellow mustard to help the seasoning stick.
• Generously season with Burn Pit BBQ All-Purpose Garlic Seasoning, black pepper, and optional salt. Let it sit at room temperature for 30 minutes while you prep the smoker.

2. Set Up the Smoker

• Preheat your smoker to 250°F using hickory, oak, or mesquite wood for a deep, smoky flavor.
• Place a water pan inside to maintain moisture.

3. Smoke the Chuck Roast

• Place the roast on the smoker and close the lid.
• Spritz with beef broth or Worcestershire sauce every hour to keep it moist.
• Smoke until the internal temperature reaches 165°F (about 4–5 hours).

4. Wrap and Finish

• Wrap the chuck roast tightly in butcher paper or foil, adding butter inside for extra richness.
• Return to the smoker and continue cooking until the internal temperature reaches 200–205°F (about 2 more hours).

5. Rest and Serve

• Remove from the smoker and let it rest for 30–45 minutes before slicing or shredding.
• Slice against the grain for juicy, tender meat or shred it for sandwiches and tacos.

Tips and Tricks

Choose the Right Wood: Hickory or oak gives a bold smoky taste, while fruitwoods like cherry add a hint of sweetness.
Don’t Rush the Process: Low and slow smoking breaks down the chuck roast’s tough fibers, making it tender.
Use a Meat Thermometer: Internal temp is key! Aim for 165°F before wrapping and 200–205°F for a tender finish.

Recipe Provided by Burn Pit BBQ