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Hickory and Chipotle smoked chuck roast
Ingredients:
- Ingredients for 12
- 6 lbs chuck roast
- 10-14 lbs charcoal
- Hickory wood chips
- 1 tbsp freshly ground black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp dried and ground DHP chipotle pepper
- 1/2 tsp dried and ground DHP Cayenne pepper
- 1/2 tsp cumin
- 1 tbsp brown sugard
Instructions:
Mix the spices in a bowl and spread evenly over meat. Press into the meat and let rest at least one hour or preferably overnight.
Put about 7 and a half lbs of charcoal in a smoker and light it. Wait until the flames have died down and the charcoal has turned to ash before adding the wood chips. Each smoker is a bit different, so follow the directions for your own smoker. Add the meat last, cover and let sit without opening the smoker for at least 4 hours. Once the internal temperature of the meat has hit 165 degrees, pull it out and wrap it in aluminum foil. Put back on the smoker and cook until the internal temperature is 205 degrees, about 4 more hours. Pull the meat out (still in the foil) and put in the refrigerator to rest 1-2 hours. After resting, take the meat out and pull with a fork. Serve on or with freshly-baked rolls and drizzle with Carolina-style BBQ sauce.
Recipe courtesy of Marika Josephson
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