Pit Beast® Smoked Chuck Roast Recipe

  • Qty. (1) Chuck Roast - 3-4 lbs -- whatever
  • Pit Beast New England BBQ Rub
  • Apple Cider
  • Apple Cider Vinegar
  • Aluminum Foil
  • Disposable Aluminum Foil Pan
  • 1 cup of Beef Broth
  1. Liberally sprinkle Pit Beast New England BBQ Rub on the Chuck Roast -- all sides. Pat it down, not too hard.
  2. Let sit at room temp for 30 minutes.
  3. Heat smoker to 275° (you can do this in an oven too, you will just have no added smoke flavor) and place metal pan full of water in smoker.
  4. Place Chuck Roast in Smoker
  5. After 1-2 hours (don't spray until the rub is set and doesn't come off on finger), spray Chuck roast with an even mixture of apple cider and apple cider vinegar.
  6. Continue spraying about once every hour until Chuck Roast reaches 165°
  7. If at 165°, you have a nice bark, remove it from the smoker. Or, let it go a little longer to get a nicer bark.
  8. Place Chuck Roast in the disposable aluminum foil pan
  9. Pour Beef Broth in the pan until it is about 1/4" - 1/2" from the bottom
  10. Fully wrap the pan in foil tight and place back in the smoker.
  11. Cook until the Chuck Roast reaches 200° and is probe tender (it's possible you might find it to be done around 195° - 205°. I find 200° to be a temp that almost never fails.)
  12. Remove pan and place on the kitchen counter. Let rest for 30 minutes wrapped (do not unwrap).
  13. After 30 minutes, cut the Chuck Roast, against the grain. The slices should be about the width of a pencil. 
  14. EAT IT. This stuff is amazing with our Cole Slaw recipe!