• 1 4lb Chuck Eye Roast
• 4 teaspoons freshly ground ancho chile pepper (with seeds)
• 4 teaspoons freshly ground chipotle chile pepper (with seeds)
• 1 teaspoon freshly ground coffee
• 1 teaspoon raw sugar
• 1 teaspoon toasted garlic (granulated)

 

Combine all spices. Pat roast dry, then coat liberally with the spices. Do not remove the netting. Return to the fridge for 2-4 hours.

Bring roast to room temperature.

Smoke until internal temperature reaches 133F, keeping your smoker temperature between 215F-230F. For a 4lb roast, this will take about 2 hours.

Remove from smoker and serve warm. Alternately, roast can be chilled and served cold, thinly-sliced.