Smoked Chuck Roast.  Check Out That Smoke Ring!

Patti was going to do a pot roast in the oven. I got to thinking I was going to miss my grill time this weekend and I didn’t like that idea, at all. I had never heard of anyone doing a roast on the grill before and got to thinking, what did folks do before they had nice ovens in the house.

Thinking scares me sometimes, I had thoughts of “Big chunk of chuck meat”, Fire=Good and before you know it, I had a pepper, garlic crust on that piece of meat and had it on the smoker.

Chuck roast is always on sale somewhere and let me tell you, there is nothing like a chuck roast for that full beef flavor. This guy was tender and juicy with a nice smoky beef kick. See the smoke ring. For a $1.27 a pound we are going to do a lot more of these.

Prep Time: 5 minutes

Cook Time: 6 Hours

Grill: Royall 3000 Wood Pellet Grill

Pellets: House blend, Hickory, Oak & Cherry

Ingredients:

Large Chuck Roast

Salt, Pepper, Garlic

We like a nice coat of garlic and pepper with a little salt

Directions:

Put a coat of garlic, pepper with a little salt on the meat. Rub it into the meat using your fingers best you can. I placed it in a pan to catch the drippings for gravy. Then, place it on the grill.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the roast directly onto the grill and just let it hang out in the smoke and get happy for 5 hours or so until you have an internal temperature of 160.

Now, turn the heat up to “medium/300” and cover the pan tightly with foil. In an hour check your temperature, you want 205 here. It is ready, pull and let it set for about 10 minutes. Now you can either slice it or string it.  We did both. Ken wanted it in strings to mix into barbecue sauce and Patti wanted slices for a burrito.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream. Our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Chuck Roast

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (4-6 hours); make sure you have plenty of cold beer.

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

                                               Smoked Chuck Roast and Gravy

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live Your Passion,

Ken & Patti