Created by Spinneys
Prep time 20 minutes
Marination time At least one hour or overnight for better results
Cook time 360 minutes
Serves 4-6
Cuisine American
Diet Family Friendly
Preparation Moderate

Cooking Instructions

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Soak the cinnamon sticks in cold water for 1 hour.


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).


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.


Prepare a charcoal fire and wait for the coals to die down to a low heat (approx. 110°C).


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.


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.


Remove from the barbecue and allow to rest, while covered, for 30 minutes.


Shred the meat and serve.