- (1 roast) Grass finished bison or beef chuck roast
- (1/2 cup) Apple Cider Vinegar
- (2 tbsp) Worcestershire Sauce
- (1 tbsp) Sea Salt
- (1 tbsp) Ground Pepper
- (2 tsp) Chili Powder
- (1 tsp) Paprika
- (1 tsp) Italian Seasoning
RBR Smoked Chuck Roast
Prep time: 10 minutes
Cook time: 7 hours
Resting time: 20 minutes
Total time: 7 hours 30 minutes
**recipe designed for pellet smoker such as Pit Boss or Traeger**
1. Thaw chuck roast by following the instructions included with your order.
2. Mix dry rub by combining salt, pepper, chili powder, paprika, and Italian seasoning in a small bowl.
3. Place chuck roast on a shallow plate. Liberally coat roast with Worcestershire sauce. Move roast to clean plate and freely coat with the dry rub mixture.
**We like to season the roast, then place in a Ziplock bag in the refrigerator for 24-36 hours. The flavor is unbelievable. **
4. Bring your smoker up to 200-225°F.
5. Bring chuck roast to room temperature (very important!). Remove Ziplock bag and place roast on the smoker.
6. Smoke until the internal temperature reaches 145°F. Expect this to take around 4-5 hours. Spritz the roast with apple cider vinegar every hour.
7. Once roast reaches 145°F, warm beef broth (microwave or stovetop) and pour into a bbq safe pan. Having the broth hot prevents it from cooling the roast. Place roast into pan with broth. Cover pan with aluminum foil. Return to smoker.
8. Turn up the smoker to 275°F. Monitor roast internal temperature. For a "pulled" texture cook to an internal temp of 205-210°F. If you'd like a less-pulled texture (for slicing or chopping) remove at 195°F. Expect approximately 2 hours of cook time for this step.
9. Once you've reached your target temperature, remove roast from smoker and let it rest in an oven for 20 minutes.
10. That's it! Chop, slice, or shred and enjoy!
Bonus: the broth from cooking the roast may be saved as beef stock or used as dipping sauce!