1. Blend the spices. 2. Rinse and dry the chuck roast and rub with the blended spices. 3. Prepare the smoker with lighted charcoal 4. Add a small amount of hickory or desired smoke wood. 5. Heat smoker to 250F-300°F. 6. Place the roast on the smoker. 7. Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil. 8. Cook for a couple of more hours or until the meat internal temperature is about 200°F. 9. Pull the roast, drain liquid, rewrap and let it rest for 30 minutes. 10. Using forks, pull the meat apart into shreds. 11. Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
