Smoked Chuck Roast
4 lb Chuck Roast (the leaner the better)
4 Tablespoons of coarsely ground pepper
4 Tablespoons of kosher salt
1 Tablespoon of garlic powder
½ Vidalia Onion
½ Red Onion
3 Tablespoons of chopped garlic
½ box of beef broth
1. Mix the pepper, salt and garlic powder together to make the rub.
2. Season the chuck roast with the rub. Make sure you get both sides and the edges.
3. Seal the roast in a vacuum bag or remove as much air out of a zip lock bag as possible and marinate for a minimum of 3 hours in the refrigerator (overnight is best).
4. Remove Roast from refrigerator 3-4 hours before you start the smoke.
5. Heat smoker to 225 degrees. Once temp is reached place roast in center and leave until the internal temperature is 160 degrees. Be sure to spritz with water or apple juice every hour before you wrap the roast.
6. While roast is smoking, cut up the onions and place them along with the chopped garlic in an aluminum tray that is big enough to place the roast in also. Add the beef broth.
7. Once the internal temperature reaches 160 degrees remove the roast and place in the aluminum tray and cover with tin foil.
8. Increase the smoker temperature to 245 degrees and place the tray back in the smoker.
9. Once the internal temperature of the roast reaches 200-205 remove the roast from the tray.
10. If you like a good bark, place the roast back in the smoker leaving the temperature at 245 Degrees for 30 minutes.
11. Remove the Roast from the smoker and wrap in aluminum foil for at least 30 minutes to allow the roast to rest. If you will not be eating within that 30 minutes or so, place some folded towels in a cooler and place the wrapped roast on top of the towels. Now place more towels on top of the roast and close the cooler. This will hold the temperature for several hours, depending on the type of cooler and the temperature outside of the cooler.
12. Slice into 5-6 ounce portions for the Lean portion of a healthy Lean and Green meal.
* The sauce from the tray can be used as au jus sauce.
** If you vacuum seal the roast and freeze it, it will keep for quite a while and be almost as good as a leftover compared to right off the grill!
Yields several servings (5-6 ounce portions/after cooked weight). Add 3 servings of Greens to complete your Lean and Green Meal.