smoked chuck tender

Smoked Chuck Tender Roast

Season your roast with the SPG and rub into all sides of the meat. Place the meat on the grill.

Cook the roast until the internal temperature reaches 160°F, spritzing with the apple cider vinegar (ACV) every hour.

Once the roast reaches 160°F, wrap in foil and pour in several tablespoons of the ACV with the meat. Wrap tightly, so none of the liquid can escape.

Bump up the grill temp to 250°F and continue cooking, wrapped, until the internal temperature reaches 205°F (or is probe-tender).

Remove from the grill and let rest. Reserve the liquid from the foil packet when you open it up.

Slice and serve with the braising liquid and some tangy barbecue sauce.