3 lbs chuck roast, (2 pieces)
4 oz worcestershire sauce, (up to 6 ounces)
spice rub
barbecue sauce
Place chuck roast into a lidded container. Pour Worcestershire over the meat.
Sprinkle some of rub onto the top of the meat.
Use a sharp knife to make cuts through the top into the center of the meat. Drizzle on more Worcestershire so it can seep down into the holes.
Place a lid on the container and let the meat marinate overnight.
Preheat smoker to 240 degrees F using indirect heat and cherry wood for smoke.
Smoke the chuck roast in a foil pan to contain the juices or cook it directly on the smoker grate. Let the meat smoke cook for about 8 hours or until it reads 190 degrees F in the thickest part.
Cut the chuck roast into bite size cubes. Place the cubes in a foil pan. Add barbecue sauce and rub onto the meat, making sure it is well coated.
Place the meat back into the smoker at 240 degrees F for about 2 hours, stirring every 30 minutes.
When the color is right and the sauce/rub is caramelized, they are done.
Sugar: 2g
:
Calcium: 59mg
Calories: 423kcal
Carbohydrates: 4g
Cholesterol: 156mg
Fat: 26g
Iron: 6mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 2g
Potassium: 904mg
Protein: 44g
Saturated Fat: 11g
Sodium: 369mg
Trans Fat: 2g
Vitamin A: 44IU
Vitamin C: 2mg
