Smoked Pot Roast Recipe Traeger Grills

TRAEGER SMOKED CHUCK ROAST

Steps:

• Trim any excess fat from the exterior of the chuck roast. Trim any fat cap down to 1/4" thickness.
• Score the fat cap with a meat knife in 2 directions perpendicular to each other.
• In a bowl, mix all the Beef Rub ingredients.
• Cover your chuck roast with a thin layer of olive oil or yellow mustard, then generously apply your rub to coat the entire exterior of the meat.
• Wrap your chuck roast in plastic wrap and place it back in the refrigerator for at least 2 hours, preferably overnight.
• Load the hopper of the Traeger with your chosen wood pellets.
• Turn on the Traeger and move the dial to the "Smoke" setting.
• Leave the lid open for 5-7 minutes until you start seeing white billowing smoke coming out of the grill. This means the initial pellets are igniting.
• Close the lid and turn the temperature dial to 250°F. Allow 10-15 minutes for the grill to come up to temperature.
• Remove the chuck roast from the refrigerator and from the plastic wrap. Add some additional leftover rub if any came off, and when the Traeger has reached 250°F, place your meat directly on grill.
• Place a leave in thermometer inside the roast making sure to not touch the bone.
• Close the lid to the Traeger. Every hour you can optionally spray the exterior of the meat with the beef broth and worcestershire mixture for additional moisture and flavor.
• Cook the chuck roast until it reaches about 150-160°F internally.
• At this point you can leave the chuck roast on the Traeger to continue cooking or remove it and wrap it in foil to speed up the cooking time.
• Carefully remove the chuck roast and place on a large sheet of aluminum foil.
• Wrap the brisket in opposing directions with three layers of foil, tightly.
• Replace the temperature probe and place back on the Traeger.
• Continue cooking until the internal temperature reaches between 197°-203°F.
• Once the internal temperature hits 197°-203°F, remove the roast from the smoker and place in an empty aluminum pan. Let it rest for 20-30 minutes.
• Pull your smoked chuck roast using a pair or forks or bear claws. Discard any large pieces of fat and the bone.
• After you finish pulling the smoked pot roast, taste for saltiness and add salt and pepper, leftover rub, and/or some beef stock as needed.
• Serve immediately or incorporate into another recipe requiring smoked pulled or shredded beef.

SMOKED POT ROAST RECIPE | TRAEGER GRILLS

Steps:

• Combine the garlic powder, onion powder, salt and pepper. Rub roast with mixture.
• When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Smoke the chuck roast for 1-1/2 hours. Remove roast from grill and increase temperature to 275℉.
• Transfer the smoked chuck roast, potatoes, carrots, onions, ancho chile powder, sherry wine, rosemary, thyme, chipotle peppers and stock to a large Dutch oven.
• Place the lid on the Dutch oven and place into the Traeger. At 275℉, braise the roast for 4 to 5 hours or until meat is very tender.
• Serve with your favorite roasted vegetables or mashed potatoes and gravy. Enjoy!