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Smoked Chuck Roast
Smoked Chuck Roast


Smoked Chuck Roast, a few weeks ago we did some Burnt Ends and Pieces, it’s been on our mind ever since. They were so good I had to make them again. Patti got me a nice “chuck roll” and I cut an 8 pound roast off of it. We put it in the Louisiana Wood Pellet Grill/Smoker for 5 hours along with some grill roasted potatoes Patti put together. Dinner tonight, burnt ends and pieces tomorrow. Look at those smoke rings. This is great eatin’ with big, rich beef flavor.

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Smoked Chuck Roast
A Pellet Grill Recipe

Prep Time: 5 Minutes
Cook Time: 5 Hours @ 225 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Somked Hickory

Ingredients: Smoked Chuck Roast

Smoked Chuck Roast
A Pellet Grill Recipe

Directions: Smoked Chuck Roast

This was a lean chunk of meat, so I ejected this big roast with a 50/50 mix of beef broth and Kw’s Bold and Spicy BBQ sauce. I put in as much of my mix as it would hold. Then, did a nice rub on it and put it in a pan to catch all those juices for later. Set it in the grill uncovered until you reach an internal temperature of 160 degrees (72c), about 2 hours. Now, foil it and let it go to 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.

Smoked Chuck Roast
I Put as Much of My Mix as it Would Hold


Smoked Chuck Roast
Do a Nice Rub

Smoked Chuck Roast
A Pellet Grill Recipe

Smoked Chuck Roast
In The Smoke See The Maverick Meat Probe


Smoked Chuck Roast
Foil @ 160 degrees (72c)

Smoked Chuck Roast
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to 225 degrees (177c). Place your pan directly uncovered 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 degrees (72c), about 2 hours cover with foil it and let it go until you reach an internal temp of 200 to 205 degrees (95c) about 3 hours. I used a Maverick Redi Chek Et-732 Wireless Barbecue Thermometer for checking meat temps.

Smoked Chuck Roast
A Pellet Grill Recipe

Smoked Chuck Roast
Remove Some of This Hot Juice Before You Pick This Up


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.

Smoked Chuck Roast
A Pellet Grill Recipe

Smoked Chuck Roast
Look at That Somke Ring


Smoked Chuck Roast
Let’s Eat!!

Smoked Chuck Roast
A 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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