Barbecued Chuck Roast

Name: Barbecued Chuck Roast
Yield: Serves 8 to 10
Ingredients: 1 1/2 tablespoons, kosher salt; 1 1/2 teaspoon, pepper; 1/4 teaspoon, cayenne pepper; 1 (5-pound), boneless beef chuck-eye roast, trimmed; 2 cups, wood chips

Main Courses
Beef
Grilling & Barbecue

By Morgan Bolling ･ Appears in Cook's Country June/July 2017

Step one: Find an easier substitute for a giant shoulder clod.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 8 to 10

TIME 2¾ hours, plus 18 hours brining and 20 minutes resting

Why This Recipe Works

This is a members' feature.