Ingredients:

  • 8–2.2 kg (4–5 lb) Beef Chuck Roast (well-marbled, single piece)
  • 2 Tbsp Yellow Mustard (or Worcestershire sauce)
  • ½ cup Coarse Salt (Kosher or Sea Salt)
  • ¼ cup Black Pepper (freshly ground coarse)
  • ¼ cup Brown Sugar (lightly packed)
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Granulated Garlic
  • 1 Tbsp Granulated Onion
  • 1 Tbsp Instant Espresso Powder or Finely Ground Coffee (dark roast)
  • 1 tsp Cayenne Pepper (optional)
  • 3–4 chunks of Smoking Wood (Oak, Hickory, or Pecan)
  • ½ cup Beef Stock (low sodium)
  • 2 Tbsp Apple Cider Vinegar

Instructions:

  1. Trim the Beef: Remove any thick, hard slabs of fat and silver skin, leaving a thin layer of fat (approx. 0.5 cm). Pat the meat thoroughly dry with paper towels.
  2. Combine the Rub: Mix all ingredients listed for 'The Signature Coffee Rub' (Salt, Pepper, Brown Sugar, Smoked Paprika, Garlic, Onion, Espresso, Cayenne) in a bowl.
  3. Apply the Binder and Rub: Lightly coat the entire chuck roast with yellow mustard. Then, apply the rub liberally and evenly over all surfaces, pressing gently to adhere.
  4. Rest & Cure: Place the rubbed chuck on a wire rack over a baking sheet and refrigerate uncovered for 8–12 hours. This allows the rub to penetrate and sets the surface for bark formation.
  5. Preheat the Smoker: Set the smoker temperature to a consistent 225°F (107°C). Add wood chunks once the smoker is producing thin, blue smoke.
  6. Initial Smoke: Place the cold chuck roast directly on the grate. Insert the temperature probe into the thickest part.
  7. Smoke Unwrapped: Maintain the smoker temperature. Smoke the meat unwrapped until the internal temperature reaches between 155°F and 165°F (68°C–74°C). The bark should be dark and stable (4–6 hours).
  8. Spritz (Optional): Every hour after the first three hours, lightly mist the meat with water or apple cider vinegar to keep the surface moist.
  9. Manage the Stall and Wrap (Texas Crutch): When the meat hits 155–165°F (68°C–74°C), lay out butcher paper or heavy foil. Place the chuck in the middle, pour the Braising Liquid (Beef Stock and Vinegar) over it, and wrap it tightly.
  10. Finish the Cook: Return the wrapped chuck to the smoker (maintain 225°F or increase slightly to 250°F). Cook until the meat is probe tender, meaning the probe slides in with almost no resistance (target 200°F–205°F / 93°C–96°C).
  11. The Rest (Non-Negotiable): Remove the wrapped meat from the smoker. Without opening the package, wrap it again in a clean towel and place it in an insulated cooler. Rest for a minimum of 90 minutes, ideally 2 hours, to redistribute the juices.
  12. Serve: Unwrap the rested meat, catch the rendered liquid, and either shred or slice against the grain for serving.