🥩 Smoked Chuck Roast (Ribeye Style)

🥩 Smoked Chuck Roast (Ribeye Style)with Hunt’n Buddy All Purpose Seasoning

⸻Ingredients:

• 1 chuck roast (2–3 lbs), trimmed

• Kosher salt (for dry brine)

• 2–3 tablespoons tallow or unsalted butter, softened

• 3–4 tablespoons Hunt’n Buddy All Purpose Seasoning

⸻Instructions:

1. Dry Brine (Optional, but Recommended):• Sprinkle kosher salt liberally on both sides of the roast.• Place the roast on a wire rack over a baking sheet.• Refrigerate uncovered for several hours or up to 24 hours. This helps the surface dry out and enhances flavor.• After brining, gently wipe off any visible salt with a paper towel.

2. Prepare the Rub Mixture:• In a small bowl, mix the tallow or softened butter with Hunt’n Buddy All Purpose Seasoning until a paste forms.• Rub this mixture all over the roast, making sure it’s well-coated on all sides.

3. Smoking the Roast:• Preheat your smoker to 225°F.• Place the roast directly on the grates or in a shallow pan.• Smoke until the internal temperature reaches 115°F (about 1.5–2.5 hours depending on size).

4. Sear to Finish:• Preheat a grill or cast iron pan to high heat.• Sear the roast on all sides to develop a crust, pulling it off when the internal temp reaches your desired doneness.• Recommended: 135°F for medium-rare. Use a meat thermometer for accuracy.

5. Rest:• Remove the roast from heat and rest for at least 10–15 minutes before slicing.• Slice against the grain and serve.

⸻🔥 Tip:Pair with roasted potatoes, grilled veggies, or slice thin for sandwiches.