Chuck Roast with Vegetables

[Levi M]

Smoked a Chuck Roast at 250* on the kettle using the snake method with Hickory wood. Olive oil, Kosher Salt, Black Pepper and Garlic Powder applied and smoked it to 165*, then into a pan with 2 cups of Beef Bouilion, Carrots, Celery, Potatoes, and Onions. Covered tightly until it hit 205*

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[Ashley Ruthstrom]

Mmmmmmmm...........

 

[Jeff Holmes]

Lookin good! I've been trying to figure out what to do with a roast on the kettle/etc. Did you just finish in the oven?

 

[Levi M]

NO,,all done on the kettle

 

[Cliff Bartlett]

That is one beautiful cook!

 

[PeteH]

Levi - that looks great! About how long was it covered up with the veggies? Thanks - gonna do this one soon.

 

[Rich Dahl]

Very nice cook looks wonderful!

 

[ChuckO]

Wow Levi, you've been on a roll. Fantastic cook!

 

[John Solak]

Man that looks good, killer smoke ring too!!

 

[Levi M]

Levi - that looks great! About how long was it covered up with the veggies? Thanks - gonna do this one soon.

I don't really remember, I think a little over 1 hour. When you put the beef boulion in, make sure its hot off the stove. That way when you cover it it is already close to boiling so the grill doesn't have to heat it up so much. It would take longer if you put cold broth in there.

Once the pan it is covered in foil, the temperature of the meat climbs faster than just laying on the grate.

 

[Brian Dahl]

That last pic sez it all! Great cook, Levi. And thanks for the bullion tip!

 

[russ olin]

Nice post, looks delicious.

 

[Gary S]

Now that's the way to do a chuck roast if you are not a Pepper Stout Beef fan.
Outstanding!