BLACKENED SMOKED CHUCK ROAST

By Beefman-2

SMOKED BLACKENED CHUCK ROAST

Ingredients

• 10 - 15 LB CHUCK ROAST
• BLACKENED RUB II
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

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.