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:
- 2 chuck roasts (not sure how much they each weighed)
- mustard (we used Landsberg Hot Mustard)
- Byron's Butt Rub
- equal parts cherry, mesquite, and hickory wood chunks
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.
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Wow, I've always wondered how this is done!
ReplyDeleteLooking good. Found you via Beyond the Peel's Keep it Real Thursday. I linked in a simple salmon pizza. Have a nice week.
This looks like a fantastic rub. Would you share it on my foodie friday party today.
ReplyDeleteHeading over to your site now. Thank you for posting. :)
ReplyDeleteI 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.
ReplyDeleteAwesome...thanks Diane.
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