I wanted to try to smoke a chuck roast without braising in foil, hoping that it would come out tender. First, I rubbed it down with salt, brown sugar, garlic powder, onion powder, black pepper and paprika. Then, I smoked it slowly for 7 hours with hickory chunks.
This is the sauce I used to make sandwiches with:
20 oz. tomato sauce
2 Tbl yellow mustard
2 Tbl worchestershire sauce
1/3 cup white vinegar
3 Tbl honey
3 Tbl dark brown sugar
2 cloves garlic, pulverized
1/2 Tsp cayenne pepper
1 Tbl dilute liquid smoke (No flames please!)
1/2 Tsp salt
Combine the above ingredients into a small, non-reactive sauce pan. Bring the contents of the pan to a boil, then cut the flame to a simmer. Simmer, stirring occasionally, until the sauce is thick.
Most of the meat was tender and juicy. I could easily pull the meat apart. There were some burnt ends, however. I sliced it thin and piled it high on buns, slathering the meat with sauce.