Smoked cinnamon and apple slow-roasted chuck

American 20 Mins Prep · 360 Mins Cook

1. Soak the cinnamon sticks in cold water for 1 hour.
2. To make the rub, combine the sugar, salt, pepper, chilli, garlic and cumin in a bowl. Measure out 60g of the spice rub (place the rest in a jar for later use).
3. Sprinkle the rub generously over the beef chuck. Rub it all over and allow the chuck to stand for at least 1 hour, but overnight is best.
4. Prepare a charcoal fire and wait for the coals to die down to a low heat (approx. 110°C).
5. Scatter the soaked cinnamon sticks onto the coals. Immediately place the chuck in a roasting tray and place in the barbecue. Close the lid and smoke for 3 hours, checking the temperature every now and then and adding more charcoal, if necessary, to keep the temperature constant.
6. After 3 hours, open the barbecue and add the apple juice and water to the roasting tray. Cover with foil and increase the heat to 120°C. Continue to cook for a further 3 hours or until the meat is tender.
7. Remove from the barbecue and allow to rest, while covered, for 30 minutes.
8. Shred the meat and serve.

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