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Smoked Pot Roast

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  • Alabama Smoke
    Club Member
    • Oct 2019
    • 361
    • Birmingham

    #16
    ecowper Great thread. I have never made the entire pot roast in the smoker.....just smoked the meat before going to the kitchen oven.. I like the idea of doing this in my PBC, but do request a little more detailed information. The pictures obviously show the open dutch oven......but did you do the entire cook with the lid off, on or a combination? As to the vegetables, at what point did you add them to the pot? Were they cooked the entire time or added later and if so about how long did you cook them?

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3673
      • 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

      #17
      Alabama Smoke ..... here's a single write up on the whole thing

      Smoked Pot Roast

      Ingredients
      • 2.5 - 3 lb chuck roast
      • 1 1/2 tsp kosher salt (1/2 tsp per pound)
      • 2 tbsp Mrs. O'Leary's Cow Crust (or your preferred pot roast rub/seasonings)
      • 4-5 red potatoes, cut in quarters
      • 2 medium carrots, cut in half and into 2" lengths
      • 2 celery stalks, cut in 2" lengths
      • 1 onion, chopped roughly or 20 peeled pearl onions
      • 3 cups beef stock
      • 1 cup dry red wine or sherry
      • Fresh thyme and rosemary

      Method
      1. Dry brine chuck roast for at least 1 hour, can go for up to 24 hours
      2. Set up your cooker for indirect, with an indirect grate temp of 250F
      3. Mix Mrs. O'Leary's with 2 tbsp water to form a paste and apply evenly to roast
      4. Put roast on indirect zone and cook for 2 to 2 1/2 hours, bring internal temp to 160F
      5. Pull roast and reserve
      6. In a large dutch oven, place all the remaining ingredients and the roast
      7. Return to smoker and cook for another 2-3 hours at 275F. The stock and roast will continue to take on smoke
      8. Cover and cook until internal temp is 200F and roast is probe tender
      9. Slice roast, serve with vegetables and juices as you would a pot roast

      Comment

      • Alabama Smoke
        Club Member
        • Oct 2019
        • 361
        • Birmingham

        #18
        ecowper thanks for the detailed reply. I plan on doing one like or at least similar to this soon.

        Comment

        • kjbarth
          Club Member
          • Apr 2016
          • 212
          • North Caldwell, NJ
          • Weber Genesis Silver
            Weber Summit E-670
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            Weber Smokey Mountain 22.5
            Camp Chef portable stove

            Maverick ET-733
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            2x Thermapen Mk4
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            NY Giants season tix.

          #19
          Awesome cook and thanks for all the details you provide.

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          Announcement

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          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.
          See more
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