Big Flavor from a Big Hagberg’s Chuck: A BBQ Adventure with the Lost Canuck.

We love seeing our customers take Hagberg’s favorites and turn them into something unforgettable, especially when it involves serious time at the smoker.

Our friend, Todd Seigel, aka The Lost Canuck, from just across the river in Hudson, recently fired up his pellet smoker and threw down an absolute BBQ masterpiece featuring a thick, beautifully marbled Hagberg’s chuck roast, hand-cut by our butchers and ready for greatness.

The roast may have been the main event, but the real flavor punch came from our very own Big Bill’s 1938 Sweet Vidalia BBQ Sauce. Used as a glaze, it hit all the right notes—sweet, savory, and bold enough to bring out that classic BBQ goodness.

This beast of a roast went low and slow for nearly 9 hours, locking in that juicy tenderness and building a bark that’s the stuff of backyard legend. Even pulled just a little early, it came off the smoker with a killer smoke ring and flavor to match.

Want to see how it all went down—from prep to plate? The Lost Canuck shares the whole journey: rub, glaze, wrap, slice. Check out his full breakdown here.

This is an excellent example of why resting after cooking is so important. Resting allows the natural juices released during cooking to be absorbed back into the meat. It might not seem like much, but skipping the resting step really isn’t worth the time you’ll save.

And if you’re feeling inspired? Stop by Hagberg’s Country Market and grab your own chuck roast and bottle of Big Bill’s (or one of our other awesome sauces). We’ve got everything you need to bring big BBQ flavor to your own backyard.

Watch the video for details. Big thanks again to The Lost Canuck (aka Todd Seigel) for showing us how it’s done, all the way from across the river in Hudson!