Chuck Roast On A Pellet Smoker Food

CHUCK ROAST ON A PELLET SMOKER

Steps:

• Let the chuck roast sit at room temperature for 35-45 minutes before placing it into your grill or smoker.
• Preheat your pellet grill to 250 degrees F.
• Apply a thin coat of mustard (or hot sauce) to both sides of the chuck roast.
• Combine rub ingredients and apply evenly to the roast.
• Place onto your grill, close the lid, and cook for 2 hours.
• After this time, you will notice a nice bark forming on the meat. You will also notice some dry spots. That means it's time to spritz with a little liquid.
• Combine 1/4 cup apple cider vinegar with 1/4cup water. Place it into a clean spray bottle and spray (mist or spritz) the meat. Do this every 30 minutes until it is time to wrap.
• Butcher Paper option: Once the meat reaches an internal temperature of 165 degrees F, it's time to wrap it.
• Remove the roast from the grill and place it onto a large piece of pink butcher paper.
• Increase your grill temperature to 300 degrees F.
• Wrap the roast and return to your pellet grill for another 2 hours or until it reaches an internal temperature of 200 degrees F.
• Aluminum foil/steaming option: Heat beef broth before wrapping. Do not add cold or room temperature broth to the chuck roast. The broth should be the same temperature as the roast. The object is to maintain the temperature of the chuck roast, not reduce it. Heat the broth on your stovetop, side burner, or microwave.
• Tear off a large sheet of foil, place roast in the center, and curve the foil's sides upward. Slowly pour 1/2 cup broth around the edges of the chuck roast. Carefully, finish wrapping and place it back into your pellet grill for another 2 hours or until it reaches doneness.
• Once cooked, remove your chuck roast from the grill. Wrap it in towels and let the meat rest for 1 hour before carving or shredding it.
• If your gathering is several hours away and your chuck roast is done, with thick kitchen towels and place it in a clean cooler to keep warm.
• Before serving, unwrap it, slice or shred, and serve.

SMOKED POT ROAST RECIPE - TRAEGER GRILLS

Steps:

• Make the roast: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chuck roast.
• Place the chuck roast directly on the grill grates. Close the lid and smoke for 1 1/2 hours. Remove the roast from the grill and increase the temperature to 275℉.
• Make the braise: Transfer the chuck roast to a large Dutch oven. Add the potatoes, carrots, onions, ancho chile powder, sherry, rosemary, thyme, chipotle peppers, and beef stock.
• Place the lid on the Dutch oven and transfer to the grill. Close the lid and braise until the meat is very tender, 4-5 hours.
• Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.