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Smoked Pot Roast

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  • ecowper
    Founding Member
    • Jul 2014
    • 3695
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Smoked Pot Roast

    BFlynn and his smoked pot roast on the PBC inspired me to give this a try. I’ve got a bit to go yet, but thought I’d post what I’ve done so far and then the final results after dinner.

    So, I had about 2.5 lbs of chuck roast left over from the huge hunk of chuck roast that my wife bought a couple weeks ago. I turned half of it into chopped beef tacos. This other half I’m making a pot roast with and decided to smoke it.

    I defrosted overnight and then dry brined for a couple hours this morning. Hit it good and hard with some Mrs. O’Leary’s Cow Crust. I’ve got some celery, pearl onions, carrots, and red potatoes, so guess what’s going in the pot? Found some more beef stock in the freezer and had a bottle of inexpensive Chianti. Perfect!

    Ingredients
    • 2.5 lbs chuck roast, dry brined
    • 4 red potatoes
    • 2 stalks celery
    • 2 medium carrots
    • 20 pearl onions
    • 2 TBSP Mrs. O’Leary’s Cow Crust mixed into paste with 2 TBSP water
    • Fresh thyme and rosemary from the garden
    • 1 cup chianti
    • 3 cups beef stock
    What I did

    I built a nice fire in the Hasty-Bake, got the grate up to about 275F and added a chunk of red oak. Rubbed the chuck roast with the Cow Crust and then put on the Hasty-Bake and let it cook for about 2 hours. While that was going on, I had a Shiner Bock, chopped the celery and carrots, and blanched and peeled the pearl onions. Then I pulled the chuck roast, threw it in a Dutch oven, added all the veggies, quartered the potatoes and added them, and then the wine and stock. Put the Dutch oven into the Hasty-Bake, uncovered, to cook. About 2 hours into that now.

    Chuck Roast has dry brined and now rubbed with Mrs. O’Learys
    Click image for larger version

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    On the Hasty-Bake, running about 275F
    Click image for larger version

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    After 2 hours, about to go in the Dutch oven
    Click image for larger version

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    The veggies
    Click image for larger version

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    Everything in the pot, ready to go
    Click image for larger version

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    And on the Hasty-Bake .... wife is worried I will mess up her favorite Dutch Oven. I told her I’d buy another one if I mess it up.
    Click image for larger version

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  • marshall
    Club Member
    • Jul 2017
    • 677

    #2
    Looks like some good comfort food!!!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      It’s definitely fall here in Western WA and that calls for pot roast or stew :-)
  • Texas Larry
    Club Member
    • May 2017
    • 1788
    • Wilson County, TX
    • Kamado Joe Big Joe 2
      Weber 22” Premium/SNS
      Weber Jumbo Joe/SNS
      JoeTisserie
      Thermoworks Smoke
      Thermoworks 2K Thermocouple
      Thermapen
      Thermapop
      Thermoworks Dash
      Too many gadgets, accessories, and tools
      Favorite beer: Alaskan Amber

    #3
    This is a great cook. You will love it. I did one last week in the form of a Mississippi pot roast, with peperonchini peppers. Family wants it again soon.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Well, the smells coming from the Hasty-Bake have the hounds going crazy. Both are circling. Even the 15 year old Lab, ancient as he is.

    • ecowper
      ecowper commented
      Editing a comment
      Hmmmmmmm, pepperoncini peppers might be interesting. I’ve seen a pot roast recipe with chipotle peppers and thought about it. I may give it a try next time!
  • Jfrosty27
    Club Member
    • Mar 2020
    • 1329
    • 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)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #4
    That’s going to be great!!

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3695
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #5
      Here’s the pot roast right around the 5 hour of cooking mark, 2 hours to smoke, then 3 hours of braising/smoking. Should be good to go in another hour, or so, I’m thinking.

      Click image for larger version

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      Comment


      • barelfly
        barelfly commented
        Editing a comment
        Straight out of a magazine there!
    • BFlynn
      Charter Member
      • Oct 2014
      • 950
      • Third Coast

      #6
      That looks really tasty!!!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        It’s your idea my friend, I’m hoping I can come close to what you did ..... did you worry about meat temp at all?
    • ecowper
      Founding Member
      • Jul 2014
      • 3695
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #7
      Well, the final outcome was great. To the point where my wife, who really doesn’t like Pot Roast said I should make this again.

      Just came off the Hasty-Bake!
      Click image for larger version

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      Sliced ... beautiful smoke ring, moist and tender
      Click image for larger version

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      Smashed up potatoes, some sourdough bread, steamed broccoli, and a glass of the same Chianti that I used to braise the pot roast at the end. The meat was mildly smoky and mildly pot roasty ... if that makes sense.
      Click image for larger version

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      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        That DOES make it a homer! When you preface it with “she generally doesn’t like it” you know it was a grand slam.

      • ecowper
        ecowper commented
        Editing a comment
        tbob4 Stacy was tolerant of my idea to smoke a pot roast, but she also told me that she might have to eat a sandwich since she just doesn’t like a traditional pot roast. So, yeah, I’m thinking grand slam.

      • hoovarmin
        hoovarmin commented
        Editing a comment
        This last pic just made me go weak in the knees. Hubba hubba that's a plate of pure comfort!
    • ecowper
      Founding Member
      • Jul 2014
      • 3695
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #8
      I took the left over veggies and braising liquid, added some beef bones I had in the freezer, and some water, salt, pepper, oregano .... cooking the remnants into a beef stock

      Click image for larger version

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Views:	210
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ID:	922128

      Comment

      • Santamarina
        Club Member
        • Aug 2018
        • 947
        • Wildomar, CA

        #9
        Looks delicious...now I’m hungry for pot roast!

        I’ll be honest...when I do pot roast, or any type of Dutch oven stew, it’s because I don’t have time to tend to the smoker, so I do it all in the oven. But this makes me really want to try the smoke method!

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          I’ve never really done this before either ... I was inspired by BFlynn to try this. And holy moly ... you should do it!

        • Texas Larry
          Texas Larry commented
          Editing a comment
          Yes! The smoke makes a huge difference in the final product.
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5402
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK5 (pink)
          Thermapen MK4 (pink too)
          Thermoworks MK5 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        #10
        Thanks for the nice writeup, ecowper . This is one of many reasons why I'm glad you came back to the Pit after your hiatus.

        So you left the pot roast in the smoker for one more hour, as you estimated in Post #5, before serving? I'm assuming you cooked more by time and tenderness and not by temperature.

        And do you have to buy your wife a new dutch oven?

        Kathryn

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          So, my post above on timing was a bit off. Must have had one too many glasses of chianti :-) ..... but I have all the cooking notes in the FireBoard app, makes it so easy to recreate what I actually did.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Thanks for the clarification, ecowper . And buy Stacy a pretty one!

          K.

        • Texas Larry
          Texas Larry commented
          Editing a comment
          I have also had satisfactory results using foil pans. I have a dedicated (spouse approved) cast iron as well.
      • Alabama Smoke
        Club Member
        • Oct 2019
        • 361
        • Birmingham

        #11
        ecowper great cook and great write up. Food looks wonderful. Made me salivate all the way from Washington State to Alabama, and that's quite a ways. I have two plain cast iron dutch ovens. I purchased the second, a Lodge 5 qt because I could not find my old standby which is so old, I have no idea who made it, seriously. Well after cooking on the new one twice, naturally I found the old one! I suggest you invest in something like that. You will not have to worry about offending the wife and you can use it anywhere from the kitchen to a campfire.

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          I use my Lodge in my smokers all of the time. If I even looked at the BBQ and my wife's Le Creuset (which we bought years ago when they were not terribly expensive) Dutch Oven I would be grounded for a week.

        • ecowper
          ecowper commented
          Editing a comment
          My wife has the Kirkland Dutch oven and I have a le creuset ..... amazed she let me put that sucker on the smoker. I’m gonna get something CI. Probably just go Lodge, but maybe see if I can find something at a garage sale

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          I can vouch for th quality of said Tramontinas, I've beem usin their 5 qt fer several years...

          Everything I've read contraindicates usin porcelained DO's on outdoor cookers....

          So, reckon my point is, I'd jus look fer mebbe a 5 qt. Lodge, er summat similar...
      • Alabama Smoke
        Club Member
        • Oct 2019
        • 361
        • Birmingham

        #12
        ecowper my 5 qt Lodge came pre-seasoned for I believe $39.95 at Walmart. Can't beat it.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5402
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


            Adrenaline BBQ Company Gear:
            SnS, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
            SS Rack for DnG
            Cast Iron Griddle
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Gear:
            Extreme BBQ Thermometer Package
            Additional control unit
            Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Gear:
            Thermapen MK5 (pink)
            Thermapen MK4 (pink too)
            Thermoworks MK5 orange
            Temp Test 2 Smart Thermometer
            Extra Big and Loud Timer
            Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer

            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker

            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic Series:
            8" Chef Knife
            6" Chef's Knife
            Gokujo Boning and Fillet Knife
            3 1/2 inch Paring Knife

          #13
          ecowper , Tramontina makes a good CI enameled Dutch Oven. Rated highly by Cooks Illustrated. Sold at Walmart. That's my backup one. I also have a larger Lodge from Walmart. I'd never use my 8.5 qt Staub in the smokers.

          Kathryn

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            I will vouch fer quality, I have a 5 qt Tramontina, very pleased with it. Never a hiccup.
        • klflowers
          Club Member
          • Sep 2015
          • 3707
          • Tennessee

          #14
          I missed BFlynn post on this, but I'm glad I caught this one. Thanks for posting, and I am going to look up the original post.

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3695
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #15
            klflowers here is the original post from BFlynn that got me going on the idea

            https://pitmaster.amazingribs.com/fo...ast-on-the-pbc

            Comment


            • klflowers
              klflowers commented
              Editing a comment
              Thanks. I'll take a look at it.

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          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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