Roast Beef Slow Smoked six hours in the Louisiana Wood Pellet Grill/Smoker. Look at those smoke rings. Patti couldn’t believe that after smoking something for 6 hours it could be so tender and juicy with big, rich smoky beef flavor. Patti served it up with bacon garlic gravy and her “Fiesta Broccoli Bake”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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The Art Of BBQ: Beef on the Wood Pellet Grill

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

Prep Time: 5 Minutes
Cook Time: 6 Hours @ 225 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold BBQ pellet Blend

Ingredients: Roast Beef Slow Smoked

• Large chuck roast, this one was 6 lbs.
• Cattlemen’s Grill “Steakhouse” rub
• 1 to 2 cups Beef Broth

Link for Bacon Gravy: http://datenightdoins.com/bacon-gravy/

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

Directions: Roast Beef Slow Smoked

Do a nice rub and your ready for the grill. Big meats cook move evenly if they go on the grill at room temperature, so set it out an hour or so before putting on the grill. I did a nice sear on my Grill Grates then put it in a large Dutch oven with a cup or so of beef broth. In the past I’ve used foil pans but the Dutch oven is much easier. Set it on the grill uncovered until you reach an internal temperature of 160* (72c), about 2 hours or so. Now, cover it and let it go to an I.T. 200 to 205 degrees (95c) about 3 hours. Pull it; let it rest about 10 minutes, slice and serve spooning over some of your juices.

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

 

 

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill/Smoker

Preheat your grill to 400* (205c) and Light your Wedgie. Then sear your roast on all sides. Then turn it back down to 225* (177c).

Place the roast into your  Dutch oven, then uncovered directly onto the grill and just let it hang out in the smoke and get happy for 2 hours or so that the meat can pick up all the flavor of the smoke. When you reach an internal temperature of 160* (72c), about 2 ½ hours cover it and let it go until you reach an internal temp of 200 to 205 degrees (95c) about 3 hours. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

 

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

 

Roast Beef Slow Smoked
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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