In the past when I’ve made these, I usually smoke the chuck roast whole then cube up at the braising stage. This time, however, I had a small chuck roast (2lbs), so I decided to cube it up before smoking. Rubbed with Carnivore Black, smoked for a couple hours, then into a pan with beef stock to braise. Once it was done braising, I transferred to a new pan, added BBQ sauce, Honey, a little apple cider vinegar, and worschestershire sauce. Mixed it all up, added a few pats of butter and back in the egg for about 45 mins, stirring every 15 mins. Came out great!
by Dopeydadd
1 Comment
That rub looks crazy! I’ll have to try this one day