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Have you smoked a chuck roast yet? They’re easy and way more practical than a big ol’ brisket. RECIPE ⬇️ Shopping list: 1 chuck roast. We went with a smaller one, about 2.5 pounds. Thundering Longhorn beef rub (Find at Walmart and Kroger) The Method: Set up smoker for indirect cooking and preheat to 275°F. Throw a bit of hardwood in there. We used post oak. Generously rub down the roast with Thundering Longhorn. Place roast on indirect side of grill and smoke until it hits 165°F internal. Wrap roast in foil, finish cooking. Roast is ready when it hits 205°F internal. Pull. Rest for an hour. Slice or shred with hands. EAT 🥳 CHEF NOTES FOR FALL APART RESULTS ⬇️ A fattier cut will fall apart easier. Patience is key, if you rush it, it won’t fall apart. Using foil over butcher paper will help it fall apart. If the roast isn’t falling apart, it needs more time. Consistent smoker temperature is key to fall apart results. Consider moving the roast to a 275°F oven after wrapping. #bbq #smoking #smokedmeat #beef #chuckroast #memorialdayweekend

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