Ingredients
2-2.5lb Chuck Roast
Small Bunch of Green Onion
1 small-medium Shallot
2 TBS – Minced Garlic
1 ½ Water or Favorite Grilling Liquid
½ Cannabis-Infused BBQ Sauce
Apple Cider Vinegar for Spritz
For the Rub:
2 TBS – Salt, Pepper, Garlic
½ TBS – Smoked Paprika
Optional: Feel free to make this your own! Add in Chili Powder, Cumin, and maybe a little cinnamon. How about adding some canna-honey for a truly unique taste? The options are endless!
Method
Set smoker to 225°.
If needed, tie your Chuck Roast to ensure consistent thickness throughout.
Mix all ingredients to make the rub and rub the meat liberally. You can use a binder such as mustard or just a light coating of oil to ensure the rub sticks to the roast.
Smoke directly on the grate for 2.5 – 3 hours or until internal temperature reaches 165-170 degrees, spritzing with 50/50 Apple Cider Vinegar and water/favorite grilling liquid every 30 minutes.
Then, place into a foil pan (or large hotel pan) with the onion, shallot, garlic, cannabis-infused BBQ sauce (made by following your favorite BBQ sauce recipe and substituting regular honey for canna-honey), and water/grilling liquid.
Cover tightly with foil and return to smoke.
Continue cooking at 225° degrees until internal temperature reaches 205°. Remove pan from heat and let rest for at least 30 minutes but recommend 1 hour to ensure the roast is tender.
