Texassippi Roast

Ingredients

• 1 (4 pound) beef chuck roast
• ¼ cup butter (or ghee/tallow for a paleo option)
• 5 pepperoncini peppers
• 2 (1 ounce) Big Wick's Jalapeno Ranch Mix
• 2 (1 ounce) Boar's Night Out Southern Thunder

Directions

Prepare the Smoker:

• Preheat smoker to 225°F.

• Use hickory or oak wood if desired.

Prep the Roast:.

• Coat the roast heavily with Big Wicks Smoked Jalapeño Ranch Mix and Boar's Night Out Southern Thunder.
  

• Place inside the smoker on the top rack.

• Place ¼ cup butter/tallow on top of the seasoned roast.

Set Up the Drip Pan:

• On the grate below the roast, place a deep aluminum pan.

• In the pan, add:

  • 1 jar de-stemmed pepperoncinis with juice

  • More Jalapeño Ranch Mix and Southern Thunder

First Smoke:

• Smoke the roast on the top grate (above the pan) at 225°F for 3 hours.

Braise in the Pan:

• After 3 hours, move the roast into the pan with the drippings.

• Cover tightly with foil.

• Cook for another 3–4 hours at 225°F, until internal temp reaches 190°F and roast is probe tender.

Finish:

• Remove from smoker and let rest for 15–20 minutes.

• Shred the meat and mix it back into the pan juices.

Serve:

• • Over mashed potatoes

  • As a sandwich

  • In tacos

  • Mixed with cooked egg noodles for beef & noodles

  • With veggies

Tips & Notes

• Searing the Beef: While searing is optional, it does enhance the flavor.
• Check for Tenderness: The beef should pull apart easily with a fork when it's done. If it’s not tender, cover and return it to the smoker until it reaches that point.
• Pepperoncini Peppers: You can remove them before serving or leave them in for added flavor.

Substitution Ideas

• Beef Cut: If desired, substitute with other cuts like pork shoulder or brisket.
• Seasonings: Feel free to adjust based on your taste preferences.

Enjoy your delicious smoked Texassippi Pot Roast!