HERB SMOKED CHUCK ROAST

By Beefman-2

Ingredients

• 10 - 15 LB CHUCK ROAST
• HERB RUB
• 1/4 CUP GARLIC POWDER
• 1/4 CUP ONION POWDER
• 1/4 CUP PAPRIKA
• 1/4 CUP GROUND MUSTARD
• 1/4 CUP MSG
• 1/4 CUP SEASONED SALT
• 1/4 CUP BLACK PEPPER
• 1 CUP BROWN SUGAR
• 1 TBSP CELERY SEED
• 1 TBSP ANCHO CHILI PEPPER
• 1 TBSP CALIF. CHILE PEPPER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP ALLSPICE
• 1 TBSP GROUND CORIANDER
• 1 TBSP PARSLEY FLAKES
• 1 TBSP GROUND THYME
• 1 TBSP GROUND TURMERIC
• 1 TBSP GROUND MARJORAM
• 1 TBSP GROUND GINGER
• 1 TBSP GROUND NUTMEG
• 1 TBSP GROUND SAGE
• 1 TBSP WHOLE DILL WEED

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.