I love pot roast in the crock pot but I want to take it to the smoker (like everything I've been doing lately). I planned on smoking a couple of pork picnics this weekend so I knew I needed to fill up the smoker. If you know me you know I don't like doing long smokes unless it's full, just seems like such a waste of good propane!
I had 3 chuck roasts in the freezer I caught on sale awhile back so I thought "how bout some pot roast?"
Friday night I gave them a coating of Thick Lea & Perrins and then good dusting of Montreal Steak Seasoning, wrapped in plastic wrap in back in fridge overnight.
About 10:00 Saturday morning they went into the smoker with some Pitmasters Choice pellets providing a nice TBS to them.
I went ahead and peeled and sliced some taters and carrots and cut up an onion. I took 2 qts of beef broth and a package of Beef Stew Seasoning and simmered it on the stove just to preheat it before it went into the smoker. I poured it into a large foil pan with the taters, carrots and onions.
Now this was the tricky part, "timing", I didn't know how long the taters would take to cook and didn't know how long the chuckies would take so I just had to roll the dice.
I put the pan in the smoker at 2:00 when the chuckies were about 150*, I wanted to give it some smoke before I sealed it up.
Here they are catching some smoke:
I left the pan in for an hour then put the chuckies in with the veggies and sealed it up with some foil. I moved it up and the pork down so the pork wouldn't drip all over the foil, I think that was a mistake for the pork but that's another thread.
Here's the chuckies right before going swimming:
And in the pan ready to be covered at 3:00:
About 5:00 the taters and carrots were perfect, a little crisp and not mushy so it's time to get them out of there:
It came out really good, the flavor is awesome. The chuckies were as tender as I wanted so I know now they need to cook longer but I was guessing at the timing. I know now that the taters and carrots will be ready in 3 hours so I will be able to time when to put it in a lot better. I will be doing this again but will make sure to take the chuckies to at least 190* before putting in the pan. Live Smoke and Learn, right?
I cubed some up with the taters and carrots and shredded the rest for some pulled chuckie sammies:
I had 3 chuck roasts in the freezer I caught on sale awhile back so I thought "how bout some pot roast?"
Friday night I gave them a coating of Thick Lea & Perrins and then good dusting of Montreal Steak Seasoning, wrapped in plastic wrap in back in fridge overnight.
About 10:00 Saturday morning they went into the smoker with some Pitmasters Choice pellets providing a nice TBS to them.
I went ahead and peeled and sliced some taters and carrots and cut up an onion. I took 2 qts of beef broth and a package of Beef Stew Seasoning and simmered it on the stove just to preheat it before it went into the smoker. I poured it into a large foil pan with the taters, carrots and onions.
Now this was the tricky part, "timing", I didn't know how long the taters would take to cook and didn't know how long the chuckies would take so I just had to roll the dice.
I put the pan in the smoker at 2:00 when the chuckies were about 150*, I wanted to give it some smoke before I sealed it up.
Here they are catching some smoke:
I left the pan in for an hour then put the chuckies in with the veggies and sealed it up with some foil. I moved it up and the pork down so the pork wouldn't drip all over the foil, I think that was a mistake for the pork but that's another thread.
Here's the chuckies right before going swimming:
And in the pan ready to be covered at 3:00:
About 5:00 the taters and carrots were perfect, a little crisp and not mushy so it's time to get them out of there:
It came out really good, the flavor is awesome. The chuckies were as tender as I wanted so I know now they need to cook longer but I was guessing at the timing. I know now that the taters and carrots will be ready in 3 hours so I will be able to time when to put it in a lot better. I will be doing this again but will make sure to take the chuckies to at least 190* before putting in the pan. Live Smoke and Learn, right?
I cubed some up with the taters and carrots and shredded the rest for some pulled chuckie sammies:
