Ingredients
12
12 servings
- •1.5 teaspoons ground black pepper
- •1 tablespoon dried oregano
- •1.5 teaspoons cayenne pepper
- •1.5 teaspoons chili powder
- •1.5 teaspoons garlic powder
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •1 teaspoon seasoned salt
- •1 (3 pound) boneless beef chuck roast
Instructions
- Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C).
- Combine black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
- Place chuck roast in a mixing bowl, and rub all over with the spice mixture. Place meat into smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be dark red and the edges should be darkened. Place meat in a roasting pan, and seal tightly with aluminum foil.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake meat in the preheated oven for 1 1/2 hours or until very tender.
- Uncover meat, and shred with two forks while still hot.
Nutritional Facts
Per 12 servings
- Calories: 175
- Carbohydrate: 1g
- Fat: 13g
- Fiber: 1g
- Protein: 14g
- Sugar: 0g
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