Pellet Smoked Chuck Roast

By Mason Woodruff · withthewoodruffs.com

prepPreheat smoker to 250°F / 120°C, lid closed, 15 min
2 Tablespoons Kosher Salt	Mix dry rub	Coat roasts in mustard, apply rub, chill overnight	Smoke unwrapped 250°F / 120°C, 3–4 hr to 155–165°F / 68–74°C	Wrap tightly, smoke 250°F / 120°C, 2–3 hr to 203–205°F / 95–96°C	Rest 30–60 min, slice or chop
2 Tablespoons Black Pepper
2 Tablespoons Chili Powder (ancho or guajillo, preferably)
2 Tablespoons Dark Brown Sugar
2 Tablespoons Ground Coffee
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/4 cup Yellow Mustard (optional)
3 small Boneless Chuck Roasts (about 2 1/4 pounds each)

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