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Fiery Smoked Chuck Roast
Fiery Smoked Chuck Roast

 

Fiery Smoked Chuck Roast, I love the Big Beef flavors of chuck roast. And there are tons of things you can do with it. So, with that in mind I am doing a “Fiery” smoked chuck roast today. Bringing flavors from south of the border in with chipotle and jalapenos. After a 5 hour smoke I’ll shred this big boy and use in some BBQ beef sandwiches and a pizza. Going to be some fiery good eating here this week…

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…

Fiery Smoked Chuck Roast
A Wood Pellet Grill Recipe

Prep Time: 24 hour marinade
Cook Time: 2 hrs. at 250 degrees (107c), then 2.5 hrs. 300 degrees (149c)
Grill: Louisiana Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Fiery Smoked Chuck Roast

  • 5 Lb. Chuck Roast
  • 1 24 oz. bottle Goya Mojo Chipotle Marinade
  • Chipotle chili powder, to taste

Fiery Smoked Chuck Roast
A Wood Pellet Grill Recipe

Directions: Fiery Smoked Chuck Roast

Marinate your roast overnight and then place it in an oven safe pan with the remaining marinade. Season the roast with your dry seasoning and then onto the grill. Smoke it for 2 hours @ 250* (107c), then cover with foil. FYI, most meats will not absorb any more smoke after 2 hours. Now, increase the heat to 300 degrees (149c) for another two and a half hours until tender and flaking apart. So spicy good!!!

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.

Fiery Smoked Chuck Roast
A Wood Pellet Grill Recipe

Fiery Smoked Chuck Roast,
Marinate Your Roast Overnight

Fiery Smoked Chuck Roast
Place in an Oven Safe Pan

 

Fiery Smoked Chuck Roast
Smoke @ 250* (107c) for 2 Hours

 

Fiery Smoked Chuck Roast
Cover with Foil


Fiery Smoked Chuck Roast
A Wood Pellet Grill Recipe

Fiery Smoked Chuck Roast
Time to Pull It

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

Do 4 to 5 hours here at 300* (149c).

Fiery Smoked Chuck Roast
A Wood Pellet Grill Recipe

Fiery Smoked Chuck Roast
Let’s Eat!!


 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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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
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Grill Grates http://www.grillgrate.com/
The PelletCan 888-473-5538 https://wrightmfgllc.com/collections/pelletcan-products/products/pelletcan

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
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