- (2 - 3lb roasts) Wagyu Chuck Roast
- (1 cup) BBQ Sauce (your favorite brand)
- (1/2-3/4 cup) Brown Sugar
- (1/2 cup) Yellow Mustard
- (1/4 Cup) 3 Little Pigs Rub
Preheat your smoker for indirect grilling at 275 degrees F.
Place your Wagyu Chuck Roasts on a baking sheet. Cover roasts liberally with mustard. Next up add the rub and season liberally. When your smoker is up to temp, place the roast on the grill.
Smoke the roast until the internal temperature reaches 165 degrees F. This may take 4-5 hours.
Remove roast from the smoker and let sit for a few minutes.
Next up, cut the roast into cubes (3/4"). Place wagyu cubes in a disposable aluminum pan. Sprinkle with brown sugar and BBQ sauce. Toss gently until the meat is covered. Cover the pan with foil and place it back on the smoker for an additional 3 hours.
Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
Place the pan on the grill, close the lid and cook for an additional 2 1/2 to 3 hours, or until the sauce is bubbly and the beef cubes are falling apart tender.
If you choose, you can sprinkle on a touch more brown sugar and BBQ Sauce. Serve hot.