The price of meat is going through the roof for several reasons. All the cuts, like brisket, that used to be cheap are getting more expensive.
I needed to have an alternative cut I can recommend to you and I choose the chuck roast. And I have the perfect recipe for it.
- 1,5 kilo of chuck roast
For the dry rub
- 1 part fleur de sell
- 1 part ground black pepper
- 1/2 part onion powder
- 1/4 part of garlic powder
For the mopping sauce
- 2 cups of beef broth
- 1/4 cup of apple cider vinegar
- 2 tbsp of Worcestershire sauce
- 2 cloves of garlic
- 1 onion
- 1 tbsp of dry rub
For the bbq sauce
- 1 cup of ketchup
- 1 tbsp of Worcestershire sauce
- 2 tbsp of raw cane sugar
- 2 tsp of ground black pepper
- 1 tbsp of ketjap manis
- 2 tbsp apple cider vinegar
- Tie the chuck roast together with some butchers twine. Otherwise, it will fall apart when the fat renders down.
- Mix up all the ingredients for the dry rub and sprinkle an even layer on the meat.
- Fire up your smoker to a stable temperature of 120°C (248F) and some smoke wood. Put the roast on and close the lid.
- Make the mopping sauce by putting a pan on the fire and put in the beef broth, apple cider vinegar, Worcestershire sauce, 2 crushed garlic cloves, and the quartered onion. Bring this to a boil and add the bbq rub. Let this simmer for 15 minutes.
- After 2 hours of smoking, the rub has settled and you can start mopping the meat. I use a mopping brush for this. Close the lid again after mopping.
- After half an hour you check the roast and see if the surface is dry again. Flip it and mop it again. Keep repeating this till the meat reaches a core temperature of 94°C (201F).
- In the meantime put a pan on the fire and put the ingredients for the bbq sauce in. Let it come to a simmer above low heat. Keep stirring till you see a syrupy bubble appear.
- When the meat reaches the desired core temperature you wrap it in aluminum foil or butcher paper and let it rest for half an hour.
- Unwrap it, Cut it into slices and serve it with the bbq sauce.
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BBQ gear used
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