* 1 8 pound chuck roast, trimmed
Wet Stuff
* 2-4 tablespoons of mustard, this is your binder
* 1 1/2 cups of your favorite bbq sauce
* 3 tablespoons raw honey
* 6 tablespoons unsalted butter
Dry Rub
* 1/4 cup brown sugar
* 2 teaspoons dry mustard
* 2 teaspoons cinnamon
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 1 tablespoon turbinado sugar
* 1 tablespoon kosher salt
* 2 teaspoons black pepper
Prep
# Prep all of your ingredients for your bbq. Combine all seasoning for your bbq dry rub (Brown sugar, turbinado sugar, onion powder, garlic powder, dry mustard, salt, pepper and cinnamon).
# Get your smoker set at 250 and bring to temp.
# If your chuck roast is 3 inches thick, or more, cut in half. Make sure your beef is chilled for this because it will be easier for you to cut through.
# Once you have your chuck roast ready apply 2 tablespoons of mustard for a binder on each side. Now season generously on all sides and let it sit for thirty mins before placing In your smoker.
# Now that you are smoking, check your temp because you are wanting an internal temp of 165 before you pull the roast. Once 165 internal temp hit (around 3-4 hours) get yourself aluminum foil and set your roast in the foil (they each need their own foil wrap). Add 2 tablespoons of butter and wrap. Place back into the smoker until the roast reach an internal temp of 195 and pull them. Let it rest 15-20 mins and then cube up the roast into 1″ cubes. Now set the cubes into a aluminum pan and add 4 tablespoons of butter, 1-1 1/2 cups of bbq sauce and 3 tablespoons of honey. Now you mix and place back into the smoker for around 1 hour, unwrapped. You want your cubes to be around 203 internal.\
# Pull the cubes from the pan and mix one more time and then serve.
Enjoy with family and friends.