On Christmas Eve, I make a pot roast dinner. I've smoked and thoroughly enjoyed chuck roast by itself as a meal and then later use it for sammiches and hash but how would it be when used for a traditional pot roast dinner? I would smoke it for a couple of hours and then chunk it in to braise with all the other goodies. Honest question!
Announcement
Collapse
No announcement yet.
Pot Roast...to smoke or not to smoke?
Collapse
X
-
Club Member
- Mar 2020
- 3251
- Muskego, WI
-
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I just did an old fashioned pot roast and traditional veggies/potatoes in the slow cooker a few days ago. Nothing like it. Yum. Hey I do smoked chuck roast too and love it. But for "pot roast", I like to go traditional. Just me.
- Likes 4
Comment
-
Club Member
- Feb 2019
- 1364
- Salado, Tx
-
Summerset TRL44 gas grill and side sear
Weber Performer
Weber 70th Anniversary kettle, Hot Rod Yellow
Camp Chef Somerset IV 4 burner propane stove
Camp Chef FTG600
OT QOMOTOP 23-inch Gas Griddle
Pit Boss Ultimate 4 burner griddle
Oklahoma Joe's HD orange Bronco
Oklahoma Joe's Bronco Pro
Oklahoma Joe's Judge
Oklahoma Joe's Rambler
Golden's Cast Iron Grill
Ooni Koda 16
Halo Versa 16
Everdure rotisserie grill
Titan Santa Maria grill
Coyote Pellet grill
Hasty Bake Roughneck smoker
LSG 48" Texas Edition offset
Your thought about "chunking" it after smoking and then going to a "traditional" braise got me to thinking. Why not chunk it in the raw, then go to the smoker with the chunks arranged on a wire rack over a sheet pan. If smoke flavor is your objective that will give you better exposure to more meat surface.
- Likes 6
Comment
-
My thought is like bmillin's- I wouldn't mess with the Christmas dinner. BUT... you can test it out before then. If you want to try one, I'd try it this weekend.
I think it would be delicious, personally and have smoked chuck and then used it in chili. Not done smoked chuck in regular pot roast braise but I think it would work. Taking to to about the stall, just when the bark is about to form gives a nice smokey touch without making it all about the smoke. I'd stop short of laying on real bark since that changes the texture and some might not like it.
However - it depends who's over for Christmas, whether they like smokey food, how attached people are to 'the way we always do it' etc.Last edited by rickgregory; December 9, 2021, 07:19 PM.
- Likes 3
Comment
-
Club Member
- Nov 2021
- 2954
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
Definitely agree with experimenting first with nothing on the line! And you could probably stop the chuck at 190 and slice, instead of going all the way to 203. Might be worth a try, especially if you get a nice chuck on special somewhere.
- Likes 2
Comment
-
Club Member
- May 2017
- 2650
- San Antonio, TX
-
Weber Kettle Performer
SNS Upgrades
Weber Jumbo Joe w/SNS
Meater Block
Thermoworks Smoke
Thermapen MK4
Thermapop
Thermoworks Chef Alarm
Thermoworks Dash
Too many thermometers, gadgets, accessories, and tools!
Favorite beer: Alaskan Amber
I have smoked chuckies for a couple hours before braising for Mississippi pot roasts. Works out well for our taste. Would make for a different Christmas dinner.
- Likes 6
Comment
-
Club Member
- Jul 2016
- 3300
- Elizabethtown, KY
-
Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Smokey Joe.
No guts, no glory! I would smoke it for just a few hours to give it some smoke flavor and proceed as normal.
- Likes 1
Comment
-
Club Member
- Nov 2015
- 4513
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
It will be fine. I do this with pork for chile verde and brisket/chuck for chili. Lay some smoke on the veggies too.
- Likes 3
Comment
-
Club Member
- Apr 2016
- 17466
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I vote for a trial run. I know that I don't care for the taste of smoked gravy, and several here have agreed with me. I do love a smoked chucky though, and it's great in other dishes like tacos and chili.
- Likes 1
Comment
-
I support this idea 100%…just not on Xmas. There are so many unspoken expectations with major holiday meals. The first Thanksgiving I smoked a turkey I also did an oven bird - not because I had doubts about the smoke, but because some family members are VERY traditional with holiday food.
If doing two versions is an option, do it. If not, then take the advice of many others and do a trial run ahead of time to get family approval.Last edited by Santamarina; December 10, 2021, 11:04 AM.
- Likes 1
Comment
-
Are we havin a poll here?
I’m in the smoke it camp. What could go wrong, AND does anybody give a rip? I mean, will ya have a room full of guests goin "shucks man, he smoked the chuckie". Nahhh, they will probably say "wow, this is fantastic 57mm is one heckuva cook" or " this sucks, I not comin back here again" or "ya know, this is OK" . My guess is "the heckuva cook", yessir!Last edited by FireMan; December 10, 2021, 12:51 PM.
- Likes 7
Comment
-
FireMan Gotta agree with
I smoke round and sirloin tip roasts all the time.
Usually a shorter cook 3-4 hours to get the inside temp to 130 which can be pretty rare depending on the cut of beef
lately I’ve been going to 140ish
I wanted to axe Turkey this year however it’s our turn to host and my SIL insists on a traditional turkey dinner so I will oblige her wishes
Anyway good advice doing a test cook
- Likes 2
Comment
-
smokin fool , it’s YER house cuz ya said YER hostin. Cook what ya want & have Turkey drumstick specially just fer her & smile & tell her ya love her, unless the two of ya don’t get along then say "here, this fer you, FireMan told me I could do this"! 🤗
- Likes 4
Comment
Announcement
Collapse
No announcement yet.
Comment