RAGIN CAJUN SMOKED CHUCK ROAST

By Beefman-2

Ingredients

• 5 - 15 LB CHUCK ROAST
• RAGIN CAJUN RUB
• 1/2 CUP DARK BROWN SUGAR
• 1/4 CUP CAJUN SPICE
• 1/2 CUP CANE SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

Preparation

Step 1

MEASURE THE INGREDIENTS OF THE RUB INTO A BOWL. MIX THOROUGHLY AND PLACE INTO AN AIR TIGHT CONTAINER.

TRIM EXCESSIVE FAT OFF OF CHUCK ROAST. APPLY A MEDIUM COAT OF TNT RUB ONTO ROAST. THEN PLACE INTO A TUPPERWARE CONTAINER AND COVER WITH LID. PLACE IN FRIDGE OVER NIGHT.

REMOVE ROAST FROM FRIDGE AND PLACE ON COUNTER, PREPARE YOUR SMOKER, SET TEMP AT 225 F AND PREPARE YOUR SMOKING CHIPS, USE OAK, MAPLE, MISQUITE, HICKORY WITH NO MORE THEN 4 HOURS OF SMOKE.

CONTINUE TO COOK IN THE SMOKER TILL AN I.T OF 150 - 180 F PERSONAL PREFERENCE ON I.T TEMP.