PULLED SMOKED CHUCK ROAST – BBQ CHUCKIES

Frank Campanella's

White Scribbled Underline

My favorite part of the brisket is the point, the fatty top portion that usually melts and falls apart when you grab it. It’s amazing and tender pulled beef BBQ.

Ingredients

-Chuck Roast -Ketchup -Apple Cider Vinegar -Brown sugar -Honey -Worcestershire sauce -Real Salt

Step 1

Light smoker for 250-300 degrees F. Cover roast with salt and pepper. Smoke for 3 hours or until meat gets to about 165 internal temperature.

STEP 2

Place roast in an aluminum tin with chopped peppers, onions, jalapenos and garlic.

STEP 3

Add one whole imperial stout beer. Cover tightly and return to the smoker for another 3 hours.

STEP 4

Using two forks, pull the tender beef and mix well.

Curved Arrow

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