Smoked Chuck Roast on my Yoder YS640 Featured

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack BBQ Pellets (Paris Bordeax)
chuck roast
olive oil
Dizzy Pig Red Eye Express Coffee Infused BBQ Rub
Red New Potatoes
Baby Carrots
Red Wine
Worcestershire Sauce
Beef Stock

Recipe: Rub both sides of Chuck roast with olive oil liberally.
Sprinkle Dizzy Pig BBQ Rub on each side of Chuck roast.
Prep grill with Lumberjack Pellets and pre-heat to 250.
Place roast on top rack of grill.
Place thermometer probe in thickest part of roast.
In an aluminum pan large enough to hold the roast drippings, place about 12-18 red new potatoes and 2-4 cups of baby carrots.
Add mixture of 1/2 red wine and 1/2 water, along with 1 oz Worcestershire sauce to pan with potatoes and carrots.
Begin roasting/smoking the roast.
Cook until temp reaches 140-150, about 3-4 hours.
Remove vegetables and meat from the grill.
Lay roast on top of vegetables in pan.
Add 1 container beef stock to pan.
Cover pan with aluminum foil and place back in grill.
Lower temperature of grill to 240 and continue cooking overnight.
Cook until internal beef temperature is 200.
Remove from grill and let rest.
Once cool, enjoy!

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