Ingredients
- 3 to 4 pounds chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup barbecue sauce
- 1/4 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- Preheat smoker to 250°F (or oven to 300°F).
- Pat chuck roast dry and rub evenly with olive oil.
- Mix salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Season roast generously on all sides.
- Place roast on smoker grates and smoke for about 3 hours until internal temperature reaches 165°F and bark forms.
- Remove roast and cut into 1-inch cubes.
- Transfer cubes to an aluminum pan. Add barbecue sauce, beef broth, brown sugar, and Worcestershire sauce. Toss to coat.
- Cover tightly with foil and return to smoker (or oven). Cook 1 1/2 to 2 hours until internal temperature reaches 200–205°F and meat is tender.
- Remove foil and cook uncovered for 30–45 minutes, stirring occasionally, until sauce thickens and caramelizes.
- Let rest 10 minutes before serving.
Notes
- Cook until fork-tender; if tough, continue cooking longer.
- Covering during the second phase keeps the meat moist.
- Uncovering at the end helps create a sticky glaze.
- Works in smoker, oven, or grill with indirect heat.
- Flavor improves after resting or reheating the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 135 mg
