The trick is to smoke the meat and not make the meat smoke
POT ROAST A LA STOGIE
Date: January 8, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Pot Roast a la Stogie
The Kingsford Competition Briquettes heat VERY fast & heat the smoker very fast. Sadly they burn through fast too.
The rub for the meat consisted of brown gravy mix, & Italian and ranch dressing mixes.
The roast has been rubbed
The rubbed roast is set into an aluminum roast pan filled with beef broth. The last step is to insert the remote thermometers
Three hours into the cook and the roast gets taken to the kitchen and the pan is covered with foil
Potatoes & carrots are added for veggies and a quartered onion is added for aromatic purposes.
The roast was pulled & uncovered again at 200 degrees so the veggies could get added
The veggies are added & it is time to cover the pan back with aluminum foil
3:45 later that roast has reached 210, this was about twice what I expected but a 30 degree temp drop explained that
The roast rested for 10 minutes and then was carved and served with the potatoes & carrots
The meat had a nice smoke ring from the hickory chunks used during the first 3 hours of cooking
The meat was tasty, moist & fork tender. You didn’t really need any gravy. The veggies wre cooked just right too
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Pot Roast is one of my favorite meals and I love smoked foods. Pot roast on the smoker seemed like a natural, but the other pot roast recipe I made frankly wasn’t as good as my mothers boiled dinner pot roast. I spotted this recipe on the Virtual Weber Bullet site and it looked intriguing on several counts: It used chuck not bottom round; it used a rub from Italian & Ranch dressing plus brown gravy mixes and the veggies were cooked in with the meat. The idea was to cook it at 240 degrees for a few hours in a foil pan with some beef broth in it to help keep it moist. Then you foil the roast in the pan for the remainder of the cook up to 210 degrees. With 2 hours to go you add the veggies. There in was the trick. I added the veggies when the meat had reached 200 degrees and I was thinking I’d waited too long. It turns out the addition of the room temperature veggies knocked the meat’s temperature down 30 degrees and it took 3:45 hours to finish. Despite the strange finish, the results were worth it. The veggies were just right. The roast had a rich flavor with a nice hint of hickory smoke. It was so moist it really didn’t need the gravy and was fork tender.