Tender, smoked chuck roast is grilled to perfection with a flavorful rub and sweet BBQ sauce. Enjoy this mouthwatering recipe as a main course, side or appetizer.
Place your chuck roast on a plate and pat dry with a paper towel.
Coat the roast with mustard. Set aside.
In a small mixing bowl, mix together the ingredients for the dry rub: salt, pepper, garlic powder, onion powder, celery seeds and smoked paprika.
Sprinkle the dry rub on the chuck roast and slightly press into the roast. Make sure to cover all sides.
Place roast in an airtight container with a lid or a 9x13 pan covered with plastic wrap. Store in the fridge for 12 hours or overnight.
Morning of the Cook
Prepare your BBQ for indirect heat. Plan for 8 hours+ cook.
Bring your BBQ to 250°F.
Once at temperature, place the chuck roast on the grill. Close the cover and let it cook until it has reached an internal temperature of 150 to 160 degrees F. It took us about 4 hours to reach that temperature.
Cut 2 pieces of aluminum foil that are big enough for you to wrap the chuck roast.
Once the chuck roast is at 150 to 160 degrees F internal temperature, place the chuck on top of the foil paper. Brush on ½ cup barbecue sauce. Add the diced butter on top. Wrap the chuck tightly and be careful if you use a probe.
Place back on the grill and close the cover.
Continue cooking until you have reached an internal temperature of 190 to 205 degrees F. Remove chuck from the grill and place on a cutting board. Let it rest for 30 minutes.
While the meat is resting, increase your BBQ temperature to 350°F.
Unwrap the chuck carefully. Dispose of the liquid in the aluminum foil. Cut into bite sized pieces.
Place in an aluminum pan and pour remaining BBQ sauce on and sprinkle with brown sugar.
Carefully mix to coat all the pieces. The meat will be very tender.
Once the BBQ has reached 350°F, place the foil pan on the grill.
Cook, with the cover closed for 30 to 40 minutes or until the sauce has thickened.
Notes
Depending on the size of your roast, you may need more or less mustard.If you want to use wood chunks for smoking, I like to soak mine in water the night before. I did not use any for this cook, but you can if you like. It will add a nice smoking flavor.I used a Big Green Egg so I use a Big Green Egg charcoal. Make sure to place enough charcoal to last 8 hours. All BBQs are different for the amount needed. Some you will need to add more throughout the cook.I place a catch pan under my grill so it will catch all the drippings. I also ad water so the dripping don't catch fire.