Chuck Roast

1 chuck roast, about 3 lbs.

Ocean State Pepper Company Cow-Abunga

1 cup beef broth

1 cup BBQ sauce

½ cup honey

Season the chuck roast all over with Cow-Abunga. Let rest for at least 15 minutes or overnight is fine.

Heat up your smoker to 250 °F. Place the chuck roast in the smoker. Smoke the chuck roast until 170 °F on a meat thermometer. When the chuck roast reaches 170 °F, place it in a disposable aluminum pan with beef broth and cover with aluminum foil.

Return the pan to the smoker and cook until the chuck roast is approximately 203-205 °F internal temperature. Accuracy at this point isn’t as important as above 200 °F.

Remove the pan and remove the chuck roast to a cutting board with a juice groove. Allow the pan to cool for 30 minutes. After cooling, pour off the beef broth and fat that is in the pan.

Cube the chuck roast into 1" cubes. Lightly season with more Cow-Abunga. Toss the cubes until all sides are lightly coated with seasoning.

Warm the BBQ sauce and honey. Toss the cubes in the sauce to coat, but only to coat, you don’t want the beef to be swimming in sauce.

Return the cubes to the pan. Place the pan, uncovered, into the smoker for 30 - 60 minutes to allow the sauce to caramelize, tossing one or two times during this time until you feel the beef is crispy.

Remove the pan from the smoker and allow to cool before enjoying with or without more sauce, your choice!