- 3 pound chuck roast
- Yellow mustard
- 3 tablespoons each of coarse salt, ground black pepper, and garlic powder
- Your favorite BBQ sauce
- 1/4 cup brown sugar (plus more for sprinkling)
Preheat the smoker to 275 degrees.
Slather the roast with mustard then the seasonings.
When the smoker is to temperature, place the roast on the smoker. Smoke until the internal temp reaches 165 degrees. This can take up to 5 hours but mine took about 4. You should have a fairly nice dark bark on the exterior of the roast.
Remove the roast to a foil covered pan. Wrap it in the foil and return to the grill. Continue smoking until the internal temp reaches 195 degrees. This took another hour.
Remove the roast again and let rest for 15 minutes. Then cut into 3/4” pieces. Transfer the pieces to a foil baking pan. Sprinkle with 1/4 cup brown sugar and 1/2 cup BBQ sauce. Toss gently to coat.
Return to the smoker again for 1 1/2 to 2 hours until the sauce is bubbly and the cubed bits are falling apart.
Sprinkle with 2 more tablespoons of brown sugar and drizzle with more bbq sauce to serve.