Chipotle Pepper Brined Roast Beef packed with tons of BIG BEEF flavor. We took a 7 pound beef shoulder roast and brined it for two days in our Chipotle Pepper brine. Big Beef Roast- Texas Style. We love “Big Beef” and today we took it a few steps farther with 2 days in a Chipotle/Pepper brine and smoked it for 5½ hours in a 50/50 mixture of fresh brewed coffee and beef broth that made a gravy that would have made my Grandmother cry it was so good! Our Chipotle Pepper Brined Roast Beef was jam packed with that big beef flavor that we love. Big Beef Texas Style, very tender and juicy with just a hint of Chipotle and black pepper with a “Kiss of Smoke”.

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 Our Cookbooks
They are “How To BBQ Picture Books
“Reverse Sear What Is It?”
“The Art Of BBQ: Beef on the Wood Pellet Grill”

 Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes prep, 2 days in Brine
Cook Time: 5 ½ hours @325* (163c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Chipotle Pepper Brined Roast Beef

• 7-pound Beef Shoulder Roast
• Date Night Doins Steak Rub
• Date Night Doins Heat

Ingredients Brine:

• Salt 1/3 cup (not iodized)
• Brown sugar, ½ cup
• Chipotle Chili Powder, ½ cup
• Black pepper, ¼ cup
• Red Pepper, ¼ cup
• Garlic powder, 2 TBSP
• Onion Powder, 1 TBSP

 Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Chipotle Pepper Brined Roast Beef

Place the ingredients for the brine in a sauce pan with 2 or 3 cups of water. On the stove top bring your brine up to a low boil. Stir the seasoning to help them melt and blend. About 5 minutes. After it is blended you need to let it Cool, so it doesn’t melt your brining bag. I add a few ice cubes to speed up the cooling.

Place your roast into the brining bag and pour the “COOL” brine into the bag. Top off with cool water until your roast is completely covered. Seal the bag getting all the air out of it you can. Now, gently squeeze the bag a few times to mix the brine and water.

Place it into the fridge overnight turning it over a few times until you are ready to cook (we did 2 days). Patti always places it in a pan in case it leaks. (Because when you don’t it does.)

When you are ready to smoke your roast pull it out of the brine and rinse it off washing away all the salt and pat dry. Just pour the brine down the sink.

Pat the roast dry with a paper towel and season them to taste with the Date Night Seasoning (in our store). We sprayed a large Dutch oven with some “Duck Fat Spray” (in our store) and placed the roast in it. We poured about 2 inches of a 50/50 mixture of coffee and beef broth that later made dark, rich gravy. You are ready for the grill.

Preheat your Grill Grates to 325* (163c) and light your wedgie for that “Kiss of Smoke”. Place your Dutch oven uncovered directly onto the grill for about 2 hours, then cover it for another 3 hours or until fork tender.

But, don’t cook by time, cook by internal temperature, Shoulder Roast is tough and needs a long cook time to become tender like brisket and chuck roast. You want to be around an I.T. of 200* (94c), probe them until your probe slides in easily. FYI, U.S.D.A. safe for beef is 125* (52c), but this will be VERY TOUGH.

When the meat reaches an internal temperature around 200* (94c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for beef is 125* (52c). 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* (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
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???