J. Paul’s Barbecued Pot Roast

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You can barbecue a pot roast the same as a brisket. Who’da thunk it? All of the fat in the chuck roast adds moisture as well as flavor.

Ready in: 1 day 6 hours 15 mins

Ingredients

Serves: 8

• 1 (4 pound) beef chuck roast
• 3 cloves garlic, sliced
• 1 pint HCCA Steak Dip
• 1 tablespoon J. Paul’s Creole seasoning, or to taste
• 1 cup J. Paul’s Masterpiece BBQ sauce, or as needed

Preparation method

Prep: 15 mins | Cook: 6 hours | Extra time: 1 day, marinating

1. Stab roast with a knife and insert garlic slices into meat.

2. Place meat in a pan and inject steak dip into meat and pour some over the meat; rub meat all over with Creole seasoning. Cover and put in fridge for 2 to 24 hours.

3. Set smoker to 250 degrees F.

4. Place roast in smoker, cover with foil, and smoke for 6 hours, or until a meat thermometer reads 160 degrees F.

5. Remove foil and mop with BBQ sauce. Cook exposed for about 30 minutes until BBQ sauce caramelizes. Remove from smoker and let rest for about 15 minutes.

6. Eat it up.