The trick is to smoke the meat and not make the meat smoke

POT ROAST A LA STOGIE

  Date: January 8, 2010
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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.
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Recipe Source:
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Meathead

The Virtual Weber Bullet:

POT ROAST A LA STOGIE
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Roast Pan
  • Maverick ET-73 Remote Read Thermometer