Smoked Chuck Roast

If you have not tried smoking a Chuck Roast, you do not know what you are missing!

This is so simple and soooooooo good.

Please give this a try.

Ingredients:

One Chuck Roast

Mustard

Kosher Salt

Fresh Ground Pepper

Told you SIMPLE!

It is hard to say how long this process will take as I cook to temperature and not for time.

This one took about 4 to 5 hours and the Chuck Roast was about 3 pounds

Make sure to hit the internal temperature.

Supplies needed:

Smoker!

Temperature Probe

After selecting your Chuck Roast from your favorite meat department / butcher, it is pretty simple.

Use a little coating of mustard all over the Chuck Roast.

It does not really matter what kind of mustard you use - I have used regular yellow mustard and spicy mustard.

You really do not get any real mustard flavor in the end and it just acts like a glue for your salt and pepper to stick to the Chuck Roast.

Once you have coated the meat with mustard, sprinkle with Kosher Salt and Fresh Ground Pepper. You do not have to go heavy. You want to be able to see the meat. Make sure to season all sides.

I like to set the smoker to 225F.

Once your smoker is up to temperature, set your Chuck Roast is and insert your probe so the tip is in the middle of the meat.

I smoke the meat to an internal temperature of 200F to 205F.

Once your Chuck Roast hits the 200F to 205F internal temperature, take it off the smoker and wrap it tight in foil.

Let it rest this way for about 10 to 15 minutes. I let set on the counter top while it rests or the unheated oven.

Once the Chuck Roast has rested, unwrap and slice.

I like to slice it about 1/4 inch thick and serve.

Give this a try you will not be sorry!