Tried something new this week. Select Chuck Roast was on sale for $2.49 a lb, so I ordered one with the grocery pick up.
Always sketchy to let someone else pick your meat, but we're limiting store trips as much as possible.
It looked fine, but not as well marbled as I'd want to smoke, but fine for a crock pot. Pot roast in the crock pot was a pretty regular stable at the house until I got the PBC...... so I attempted a hybrid approach and used the dutch oven.
First, trimmed and seasoned the chuckie. 1 layer of POG and 1 layer of Santa Maria rub.
Prepped the dutch oven with carrots and onions and set aside.
Got the PBC up to 250 and smoked the chuckie on the grate.
After 2 hours.....
Bark was better on the under side. Flipped it over, put in the dutch oven, and added liquids.
I think whatever liquid you'd normally use for a pot roast will be fine. I used a can of Golden Mushroom soup, and some beef stock.
Left dutch oven uncovered for 3 hours. Bark got decent above the liquid level.
Added potatoes to the rack.
Put the lid on the dutch oven and smoked another 3 hrs. 8 hrs total cook time. It pretty much held at IT 205 for the last hour of the cook.
Finished pot roast was super tender - would pull just by twisting a fork.
Finished product was delicious. Taste profile is between a traditional pot roast and a brisket. Good smoke on the meat. Got decent bark above the liquid level. Wife doesn't really care about bark. Small smoke ring.
Texture was that of any pot roast you'd do in the oven, but with bark on one side.
This will probably be my go to method for select chuckies that aren't well marbled. I'm sure would be better with a better piece of meat. Might hang the chuckie for the first 2 hours next time for bark all around.
If I had a bigger dutch oven, I'd put the potatoes in the pot as well, instead of on the grate.
I can also see using this approach for venison and game roasts bc it gets a decent smoke profile, but still keeps the meat from drying out.
Always sketchy to let someone else pick your meat, but we're limiting store trips as much as possible.
It looked fine, but not as well marbled as I'd want to smoke, but fine for a crock pot. Pot roast in the crock pot was a pretty regular stable at the house until I got the PBC...... so I attempted a hybrid approach and used the dutch oven.
First, trimmed and seasoned the chuckie. 1 layer of POG and 1 layer of Santa Maria rub.
Prepped the dutch oven with carrots and onions and set aside.
Got the PBC up to 250 and smoked the chuckie on the grate.
After 2 hours.....
Bark was better on the under side. Flipped it over, put in the dutch oven, and added liquids.
I think whatever liquid you'd normally use for a pot roast will be fine. I used a can of Golden Mushroom soup, and some beef stock.
Left dutch oven uncovered for 3 hours. Bark got decent above the liquid level.
Added potatoes to the rack.
Put the lid on the dutch oven and smoked another 3 hrs. 8 hrs total cook time. It pretty much held at IT 205 for the last hour of the cook.
Finished pot roast was super tender - would pull just by twisting a fork.
Finished product was delicious. Taste profile is between a traditional pot roast and a brisket. Good smoke on the meat. Got decent bark above the liquid level. Wife doesn't really care about bark. Small smoke ring.
Texture was that of any pot roast you'd do in the oven, but with bark on one side.
This will probably be my go to method for select chuckies that aren't well marbled. I'm sure would be better with a better piece of meat. Might hang the chuckie for the first 2 hours next time for bark all around.
If I had a bigger dutch oven, I'd put the potatoes in the pot as well, instead of on the grate.
I can also see using this approach for venison and game roasts bc it gets a decent smoke profile, but still keeps the meat from drying out.
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