Slow Smoked Chuckie was truly the best chuck roast we’ve ever done. It was tender and juicy and full of beef flavor after being injected with Butcher BBQ Prime Injection mixed with beef stock and frequently mopped with Ken’s special mop sauce. We gave a “Kiss of Coffee” with Amazing Tube and our mop sauce. An 18 hour smoke gave it a nice bark and smoke ring. Off the Hook!!!

We used our Green Mountain Davy Crockett (Tailgater) and a Bull Rack tray for easy handling, Grate for camping and Tailgating.

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…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

See Video: https://datenightdoins.com/video-slow-smoked-chuckie/

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 18 hours at 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/ Tailgater
Pellets:Green Mountain Premium Gold Blend Pellets

Ingredients: Slow Smoked Chuckie

• 8lb. Chuck roast
• ½ cup Butcher’s BBQ Prime Injection
• 2 cups beef stock
• Swimmin in Smoke Hot Booty Shake, to taste

Ingredients: Mop Sauce

• 2 cups Country Bob’s BBQ Sauce
• 2 cups strong brewed coffee
• 2 Tablespoons Ken’s Smoky Chipotle Garlic Sauce

Link for my Smoky Chipotle Garlic Sauce:
https://datenightdoins.com/smoky-chipotle-garlic-sauce/

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Slow Smoked Chuckie

Mix the Butcher’s BBQ Prime Injection and inject as much as your roast will hold. Adds tons of flavors and helps keep it from drying out. Do a heavy coat with your Swimmin in Smoke Hot Booty Shake and put in the refrigerator overnight to get all happy.

This was an 18 hour long, low smoke at 225* (107c). Like a pot roast there is no rare, just tender beef packed with the big beef flavor and kissed with hickory, pecan and coffee smoke. Really a nice beefy treat!

Mop it every hour or so until the meat reaches an internal temperature around 195 to 205 degrees (90c to 97c) pull it off, cover it and let it rest before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
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, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
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