Directions:
- Blend the spices.
- Rinse and dry the chuck roast and rub with the blended spices.
- Prepare the smoker with lighted charcoal
- Add a small amount of hickory or desired smoke wood.
- Heat smoker to 250F-300°F.
- Place the roast on the smoker.
- Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
- Cook for a couple of more hours or until the meat internal temperature is about 200°F.
- Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
- Using forks, pull the meat apart into shreds.
- Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.94 Kcal (1465 kJ) | ||
| Calories from fat | 119.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 166.7mg | 56% | |
| Sodium | 563.25mg | 23% | |
| Potassium | 1013.75mg | 22% | |
| Total Carbs | 1.41g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 58.47g | 117% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 5.6mg | 31% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.84 Kcal (548 kJ) | ||
| Calories from fat | 44.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 20% | |
|---|---|---|---|
| Cholesterol | 62.33mg | 56% | |
| Sodium | 210.59mg | 23% | |
| Potassium | 379.03mg | 22% | |
| Total Carbs | 0.53g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.18g | 2% | |
| Protein | 21.86g | 117% | |
| Iron | 2.1mg | 31% | |
| Calcium | 17.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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