Ingredients
Scale
- 2-pound Chuck tender roast
- ½ cup yellow mustard
- Salt
- Pepper
- Garlic powder
- 1/2 cup barbecue sauce
Instructions
- Take your roast out of the refrigerator. Coat it all over with yellow mustard. Then sprinkle on salt, pepper, and garlic powder to your liking.
- Let the meat rest at room temperature for one hour. While the meat is resting, heat up your smoker to 250°F or 121°C.
- After the meat rests, insert a meat probe and place the roast in the hot smoker. Leave it alone until the temperature reads 160°F or 71°C. This may take about three hours.
- When the temperature reaches 160°F or 71°C, remove the meat from the smoker and place it on a large piece of aluminum foil. Pour the barbecue sauce on top and turn the meat to coat. Close up the foil and place the roast back in the smoker.
- Keep cooking the roast until it reaches 201°F or 94°C. For me, this step took almost two hours.
- Remove the roast from the smoker and place it in a cooler, still in the foil, for one to two hours.
- Slice and serve.
- Prep Time: 5 minutes
- Additional Time: 3 hours
- Cook Time: 5 hours
- Category: Beef recipes
- Method: Smoking
- Cuisine: BBQ
- Diet: DiabeticDiet
Nutrition
- Serving Size: 1
- Calories: 548
- Sugar: 0
- Sodium: 726
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 83
- Cholesterol: 254