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Ingredients
- 10 - 15 LB CHUCK ROAST
- MEMPHIS RUB I
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder
- (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
Details
Preparation
Step 1
MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER.
TRIM CHUCK OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD.
CUT ROAST INTO 1/4 PIECES IT WILL SMOKE AND COOK QUICKER.
SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,,
CONTINUE TO SMOKE AT 225 F TILL AN I.T OF 195 - 200 F THEN REMOVE AND SHRED. YOU MAY ALSO START CHECKING THE MEAT AT 185 WITH A FOLK TO SEE IF IT IS READY. IT SHOULD COME APART EASILY... SOME CUTS OF MEAT ARE MORE TENDER AND ARE READY AT A LOWER TEMP
BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,,
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