All posts by Bob Sullender


Smoked BBQ Chuck Roast

Many have requested this recipe, so here it goes.

Rub down some good ole fatty chuck roast with BBQ Rub.  We like to put a thin layer of mustard on the meat mainly to hold the rub on.  If you don’t like mustard, don’t you worry.  The original mustard flavor will not be present on the final presentation.

Fire that smoker up with some good fruit wood at about 200-250.  Place those roast for indirect heat for about 3-4 hours checking for an internal temp of 160.  At this point, the meat will not take any more smoke, but we want to keep these bad boys going so they will just fall apart.  Using some heavy duty foil, wrap each with a cup of apple juice, beef broth, etc.  It is essential to keep the meat moist for the rest of the cooking process.  Dry is BAD.

Check from time to time until the roast simply falls apart like a pork butt would.  Reserve your au jus to keep the meat moist. Pull apart, add your favorite BBQ sauce, grab that hoagie roll and your set.


Chili Recipe from Bob

Here is the chili recipe I used over the weekend.  You can spice it up if you like!

1 Onion
1 Bell Pepper
1 Stalk of celery
2lbs Ground Chuck
4 cans of Tomato Sauce (8 ounces)
1 package McCormick Chili Seasoning (you can use hot or mild to your taste.)
1 can of Stewed Tomatoes
1 can of tomatoes and green chilies (rotel or other brand)
1 can ranch style beans
1 can pinto beans
1 can red kidney beans

Brown and drain hamburger meat.  Cut up onion, bell pepper, and celery (cut celery thin).  Add all contents of cans including the juice into a pot. Cook until vegetables are tender. The slower the better.