Smoked Chuck Roast Sandwich

Main Dish

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  • Three (3) lb. chuck roast
  • Mustard
  • Brisket rub
  • Apple Cider Vinegar


  • Turn smoker on to 230 degrees.
  • Place chuck roast on a baking sheet and tighten up the sides with string.
  • Rub mustard on all sides along with your favorite brisket rub.
  • Place meat in smoker and spritz with Apple Cyder Vinegar every hour.
  • After three hours, wrap chuck roast tightly with aluminum foil.
  • Place back in smoker and pull when it reaches an internal temp of 201 degrees.
  • While the meat rests, drain all the juices from the aluminum foil into a fat separator.  
  • Chop and add back in the beef juices.


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