• Note - The times and amounts given in this recipe assume an approximate 4 - 6 lb. chuck roast. This recipe as written should be used as a loose guideline. It is up to you to apply it to your exact cooking/barbecue scenario. The exact cooking time will vary depending on the size of your cut of meat, your smoker/fuel source, the weather conditions, etc. An instant read thermometer will be the best way to ensure good results.

Dry Rub

• The day before smoking, vigorously rub your chuck roast with several tablespoons of any neutral cooking oil. (A tacky, oily paste should form - this acts as a binder for the dry rub).
• Combine the measured kosher salt and black pepper in a small container, and mix. Apply rub on all sides of the beef until evenly coated. Place the chuck roast on a wire rack over a rimmed sheet pan and rest overnight, uncovered in the refrigerator. (The overnight rest is recommended but optional. You can apply your rub and place the beef directly onto the smoker if desired. The overnight rest with the rub allows the salt to penetrate more completely, and it also dries out the surface of the meat. The drier the surface, the better and quicker a bark will form.)

Smoking Instructions

• Preheat your smoker to 225℉. If you opted for the overnight rest, remove the chuck roast from the fridge and allow to warm up slightly while your smoker is coming up to temperature.
• Once up to temperature, add your wood chips/chunks (if using), and place your beef on the smoker. Cook for several hours (approximately 3 to 4 hours) until the internal temperature reaches 165℉ on an instant read thermometer. Add charcoal/pellets/wood chips as necessary to maintain smoker temperature.
• Once the meat reads 165℉ internally, temporarily remove the roast from the smoker, and place it on several sheets of aluminum foil. Crumple the edges up around your chuck roast, leaving the top side exposed. Return the roast back to the smoker, and continue to smoke for several hours until the internal temperature reaches 200 - 205℉. This will take approximately an additional 3 to 4-hours.
• Transfer your chuck roast from the smoker to a rimmed sheet pan or baking dish. Discard the foil boat (be sure to pour any liquid from the foil onto the beef!) Optionally, add 2 - 3 tablespoons of beef tallow over the beef. Cover your dish with tinfoil and rest for at least 30-minutes.

  Optionally: Wrap the covered resting container in a towel and place in a cooler for several hours until ready to serve.
• Transfer beef to a cutting board or serving vessel, and pull into bite-sized chunks. Sprinkle more salt and pepper over the top as needed. Serve as-is, or drizzle with your favorite barbecue sauce.