CAN YOU GRILL A CHUCK ROAST RECIPES

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HOW TO SMOKE A CHUCK ROAST ON A PELLET GRILL {TRAEGER, PIT ...



How to Smoke a Chuck Roast on a Pellet Grill {Traeger, Pit ... image

A 3.5 pound chuck roast is seasoned with a beef rub and smoked with hickory until the bark has set and juices are pooling. The chuck is then wrapped tightly in aluminum foil until finished cooking at an internal temperature of 205-210F.

Provided by Smokin Dave

Total Time 360 minutes

Prep Time 60 minutes

Cook Time 360 minutes

Number Of Ingredients 2

3 Tbls Beef Rub
3.5 lbs chuck roast

Steps:

  • Season the chuck roast on all sides with the beef rub.
  • Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.
  • Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.
  • Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.
  • Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

BBQ CHUCK ROAST RECIPE | ALLRECIPES



BBQ Chuck Roast Recipe | Allrecipes image

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories     Roasts

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Steps:

  • In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
  • Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  • Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Nutrition Facts : Calories 714.3 calories, CarbohydrateContent 27.6 g, CholesterolContent 172.1 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 47.5 g, SaturatedFatContent 17 g, SodiumContent 3190.9 mg, SugarContent 18.8 g

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