Step 1

Get your smoker up to a temp of 250°F.

Step 2

Cut your chuck roast into 1"x1" cubes.

Step 3

Season the cubes with a layer of SPG seasoning then a layer of a spicy bbq rub.

Step 4

Place cubes into the smoker.

Step 5

Spritz every 30-45 mins with a 50-50  beef broth and water mixture.

Step 6

When the internal temperature of the meat reaches 165-175°F remove from the smoker.

Step 7

Wrap the cubes in aluminum foil with pads of unsalted butter and a good drizzle of honey.

Step 8

Place the foil pack back in the smoker until the temperature of the meat reaches 205°F degrees and is very tender.

Step 9

Open the foil, add the bbq sauce and mix everything together.

Step 10

Wrap the meat back up and let the rest for 30 mins before serving.