Smoked Chuck Tender Roast
A Chuck Tender Roast is seasoned with a simple dry rub and smoked at 250F with hickory.
Ingredients
- 1 Chuck tender roast about two pounds
- 2 tbsp kosher salt Dry Rub
- 2 tbsp black pepper Dry Rub
- 1 tsp chili powder Dry Rub
- 1 tsp smoked paprika Dry Rub
- 1 tsp turbinado sugar Dry Rub
- 1/2 cup Spicy BBQ Sauce
Instructions
- Combine the dry rub ingredients and mix well
- Season the roast with the dry rub and allow the meat to rest for at least one hour.
- Set your smoker to 250F and use hickory or pecan for smoke.
- Place the chuck tender roast on the smoker and cook for three hours or until the internal temperature reaches 160F.
- Once the roast hits 160F, wrap it in aluminum foil with the barbecue sauce and continue cooking at 250F.
- Cook for two more hours or until the internal temperature reaches 205F.
- Remove the roast from the smoker and let rest in the foil for an hour before slicing thinly across the grain.
Notes
I strongly recommend using a brisket injection to get some salt into the center of the roast. The injection will improve the tenderness and flavor of this cut of beef.