BBQ Chuck Roast (Like a mini brisket)
Keto Friendly, Main Entree, Smoked
Ingredients
2 1/2 - 3 1/2 pound beef chuck roast
¼ cup prepared mustard
½ tablespoon fresh ground black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon raw sugar
1 teaspoon paprika
1 teaspoon sea salt
Directions
Preheat the smoker to 225°F. Make sure it is topped up with wood pellets.
Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.
Using a spoon, apply the rub mix over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.
Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center.
Smoke until the internal temperature is 160-165°F.
Pull it and wrap it in butcher paper. Put it back into the smoker and smoke until 201-205 IT.
Remove it and let it rest in a cooler for an hour.
Remove, unwrap and slice and serve.
Remove the smoked roast from the grill and place it on a cutting board. Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat.
Slice the roast against the grain and serve. Enjoy!!
Notes
Everyone liked this. I used a 2.5lb roast and had a fair amount of leftovers from the 4 of us.
If I had 1 more adult it would have been perfect. 4 of us plus 2-3 guests would use a 3lb roast probably perfectly.
The rub in this recipe was pretty good.
Typically it's taken 7-8 hours @225 to hit 164 degrees.
To cook like a brisket:
Pull at 155-165 after bark has formed. Wrap in butcher paper. Cook until 203-205.(~2-3 hours) Put into a cooler to rest for an hour.