|Difficulty: 1||Prep: 20 Min||Cook: 6-7 Hours||Servings:6|
Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE SMOKED FULLBLOOD WAGYU CHUCK ROAST
Preheat your smoker to 250°F with constant smoke.
Pat the Fullblood Wagyu chuck roast dry with paper towels.
Combine all of the seasonings (brown sugar, black pepper, salt, paprika, chili powder, granulated garlic, onion powder, and cayenne pepper) in a bowl, and mix thoroughly.
Season the Fullblood Wagyu chuck roast heavily (with the mixture you just created) on all sides of the meat. Do not rub the mixture into the meat.
Place the seasoned chuck roast directly on the center rack of the smoker.
Cook the roast for 4-5 hours or until an internal temperature of 150-160°F degrees is reached.
Remove the roast from the smoker, and place on a sheet of aluminum foil.
Place the butter on top of the roast, and drizzle the sparkling cider on top as well.
From the bottom, fold the foil up until the meat is fully covered in foil and no liquid can escape.
Place the foil-wrapped Fullblood Wagyu chuck roast back in the smoker.
Cook for another hour or until the thermometer reads 185°F.
Remove the roast from the smoker, and let it rest at room temperature in the foil for at least 30 minutes.
Slice, serve immediately, and enjoy!