Ingredients:

  • 4 pounds chuck roast (cut into 1.5-inch cubes)
  • ¼ cup yellow mustard (use olive oil for AIP)
  • ⅓ cup dry rub (such as Homemade BBQ Rub)
  • ½ cup barbecue sauce (recommended: No-Cook BBQ Sauce)
  • ⅛ cup beef broth (or homemade bone broth)
  • Apple cider vinegar (just enough for your spray bottle)
  • Water (to mix with the apple cider vinegar)

Instructions:

  1. Preheat your smoker to 180°F.
  2. In a large bowl, toss the chuck roast cubes with yellow mustard until well-coated. Season with dry rub, ensuring all sides are covered. Optionally, cover and marinate in the refrigerator for 1 hour to overnight.
  3. Arrange the beef cubes on a rack in the smoker, ensuring they are spaced out to allow airflow. Smoke at 180°F for 1 hour.
  4. Combine equal parts apple cider vinegar and water in the spray bottle. Spritz the beef cubes lightly and increase smoker temperature to 250°F. Smoke for an additional 1 hour.
  5. Spritz again and smoke for another 30 minutes at 250°F.
  6. In a small bowl, mix the beef broth and barbecue sauce until combined.
  7. Transfer the smoked beef cubes to a foil baking pan. Pour the BBQ sauce mixture over the cubes and stir until well-coated. Cover the pan with foil and return to the smoker for another 90 minutes at 250°F.
  8. Use a meat thermometer to ensure the internal temperature of the beef reaches between 200°F to 210°F for optimal tenderness.