Pellet Smoked Chuck Roast
| 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) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.