Saturday, July 7, 2012

Mustard Rubbed Smokey Grilled Chuck 'n' Chuck

We actually made these on 4th of July!!Since we were hanging out at home with the dogs, we decided to get the smoker going. Today we are smoking, then grilling, some chuck roasts. Meet Chuck and Chuck:

what you need:
what you do:
Rub the chuck roasts with mustard on all sides. A thin layer is fine. The mustard seals the meat, gives the rub something to stick to, and has a bit of a spicy kick to it. Next sprinkle the rub onto roasts liberally on all sides.

Place Chuck 'n' Chuck on prepped and started smoker. We are also making Smoked Mushrooms today which we placed on top. Close lid and let those babies smoke for about 3 hours or until internal temperature has reached 140 degrees.

Take chuck roasts out of smoker, wrap in aluminum foil and place in refrigerator.

After 3 to 4 hours, remove chuck roasts from refrigerator and place on grill and grill about 5 minutes on each side.


  1. Wow, I've always wondered how this is done!
    Looking good. Found you via Beyond the Peel's Keep it Real Thursday. I linked in a simple salmon pizza. Have a nice week.

  2. This looks like a fantastic rub. Would you share it on my foodie friday party today.

  3. Heading over to your site now. Thank you for posting. :)

  4. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  5. I just wanted you to know that I will be promoting this recipe on a post and some tweets in the next few days. I included it in a line up of great grilling recipes. Thanks again for sharing it.