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- Preheat the smoker to 250° F using pecan wood for sweet, mild flavor
- Take a well marbled chuck roast then cut it up into 1.5 x 1.5 inch cubes with a sharp knife.
- Coat the cubes with a light coat of yellow mustard. This will serve as a binder and help the seasoning stick to the meat.
- Season the meat on all sides with SPG and an active charcoal rub then place the cubes on a wire rack to help transport to and from the smoker.
- Place the cubes on the smoker for 3 hours and spritz every hour with the barrel aged beer.
- When the internal temperature reaches 165° F remove them from the smoker then place the cubes in a foil pan with butter, honey and BBQ sauce.
- Cover the pan then place it back on the smoker for an additional 90 minutes.
- Remove the foil then mix everything together and let it smoke for an additional 30 minutes.
- Once the meat reaches 205° F, serve it hot and enjoy!
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