Ingredients:

  • 3.5 lb center-cut beef chuck roast
  • 2 tbsp yellow mustard
  • 1/4 cup unsalted butter
  • 2 tbsp coarse black pepper
  • 1.5 tbsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 cup apple cider vinegar
  • 0.5 cup water

Instructions:

  1. Remove the 3.5 lb center cut beef chuck roast from the fridge and pat it completely dry with paper towels. Note: Moisture on the surface prevents the binder from sticking.
  2. Slather the 2 tbsp yellow mustard over every inch of the beef, including the sides.
  3. Mix the salt, pepper, garlic, onion powder, and paprika, then sprinkle it generously over the roast until no red meat is visible.
  4. Preheat your smoker to 225°F (110°C) using oak or hickory pellets for a classic beefy flavor.
  5. Place the beef on the grates and close the lid. Let it smoke for about 3 to 4 hours without opening the door.
  6. Mix the 0.5 cup apple cider vinegar and 0.5 cup water in a bottle and spray the roast every hour until the surface looks dark and set.
  7. Once the internal temp hits 165°F (74°C), place the roast on butcher paper, top with 1/4 cup unsalted butter, and wrap it tightly.
  8. Return the wrapped beef to the smoker and continue cooking until the internal temperature reaches 202°F (94°C).
  9. Remove the beef and let it sit in a room temperature spot for at least 45 minutes before slicing. Note: This prevents the juice from rushing out.