Smoked Pot Roast

[Alabama Smoke]

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?

[ecowper]

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

[Alabama Smoke]

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

[kjbarth]

Awesome cook and thanks for all the details you provide.