I discovered that most smoked meats get even better when you spray them during the cook. The outside gets a spectacular and flavourful bark, the meat has a beautiful smoke ring, and the meat is crazy tender.
I experimented with different spraying recipes and found out that whisky is a perfect base for a chuck roast. The result is an intense flavour that you have to try to believe.
- Chuck roast
For the dry rub
- 1 part salt
- 1/4 part garlic powder
- 1 part onion powder
- 1 part ground black pepper
For the spraying liquid
- 2 tbsp of the dry rub
- 250 ml of whisky
- 1 tbsp of Worcestershire sauce
- 2 tsp of tabasco
- The juice of half a lemon and lime
- Tie up the chuck roast with butchers twine, so it looks better and cooks more evenly. The shape of the meat gets more rounder without any smaller bits that dry out easier.
- Make the dry rub by mixing all the ingredients and sprinkle a light but even layer on all sides.
- Fire up the smoker to an indirect temperature of 120°C (248F). I used cherry wood for smoking because it gives a nice dark red colour to the meat. Stick a thermometer in the meat and close the lid.
- Mix 2 tbsp of the dry rub with the whisky, Worcestershire sauce and tabasco. Add to that the lime and lemon juice. Mix it all up and pour it into your spray bottle.
- After 2 hours of smoking the chuck roast has gotten a beautiful smoke colour and the surface is starting to dry out. This is the moment to start spraying.
- Spray the meat until the surface is wet and close the lid before you lose to much heat. Repeat this every 30 minutes until the spray bottle is empty or the meat reaches a core temperature of 92°C (198F).
- Wrap the meat in butchers paper and let it rest for 2 hours in a cooler. This way you can even let it rest for much longer without it cooling down to much.
- Cut the meat in 1 cm thick slices and enjoy what you’ve made.
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BBQ gear used
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