Here’s how you can get the classic teriyaki flavor while saving some pocket change and some time spent at the smoker! Trust us, you won’t be the same after a bite of this!
Maple Wood Bisquettes
- Cube up your chuck roast and season it with salt, pepper, and garlic.
- Put the beef into your smoker, and smoke it at 220°F or 105°C for about 2 hours. Optional: You can smoke it with maple bisquettes for additional smoke flavor.
- After 2 hours, place the meat in a foil pan and mix in a generous amount of teriyaki sauce.
- Place the foil pan back in the smoker for an additional 2 hours at 270°F or 135°C.
- Let it rest for an additional 10 minutes before garnishing with green onions and sesame seeds.
Recipe by: Miguel’s Cookingwithfire