This is my go-to "poor man's ribeye." Just a simple chuck roast, seasoned up, smoked low and slow, then hit with some flame at the end. The Creole mustard keeps it juicy, and that Spicy Sugar seasoning gives it a little kick. It’s easy, affordable, and hits every time.

Ingredients

• 1 3-4 lb chuck roast
• 2 tbsp Creole mustard
• Give Me Some (Spicy) Sugar seasoning (Season 'til sneezin!)

Instructions

Step 1: Prep the Roast

• Pat the chuck roast dry with paper towels to help the binder and seasoning stick.
• Rub Creole mustard all over the roast as a binder.

• Generously coat the entire roast with Give Me Some (Spicy) Sugar seasoning. Don’t be shy — get all sides.

Step 2: Smoke Low and Slow

• Preheat your smoker to 225°F. Use oak or hickory for that deep smoke flavor
• Place the roast directly on the grates and let it roll until the internal temperature hits 120°F.
  

Step 3: Sear Over Open Flame

• Once the roast hits 120°F, remove it from the smoker and sear it over an open flame.
• Sear both sides for about 2-3 minutes per side, or until a rich crust forms.

Step 4: Rest and Slice

• Let the roast rest for 10-15 minutes to lock in all those juices.
• Slice against the grain into thick, tender cuts.
  

 

🔥 Tag @ricklanebbq on Instagram when you make it!
#WeeklyChuck #RickLaneBBQ #SpicySugarBeef