CHUCK ROAST PELLET GRILL 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

HOW TO SMOKE A FLANK STEAK ON A PELLET GRILL {TRAEGER, PIT ...



How to Smoke a Flank Steak on a Pellet Grill {Traeger, Pit ... image

A flank steak is heavily seasoned with a dry rub and then smoked until an internal temperature of 135F is reached. The steak is sliced thinly against the grain and served with peppers and onions.

Provided by Smokin Dave

Total Time 150 minutes

Prep Time 60 minutes

Cook Time 90 minutes

Number Of Ingredients 5

1 flank steak (about 1.5 pounds)
3 tbls Dry Rub for Beef - Steer Season by Meat Mitch or our Award Winning Brisket Rub.
I sweet yellow onion
1 orange bell pepper
1 tablespoon peanut oil

Steps:

  • Trim the flank steak of any large deposits of surface fat.
  • Season the steak with dry rub and let sit for 30-60 minutes.
  • Thinly slice the onions and peppers.
  • Smoke the flank steak at 225F for 90 minutes with hickory to an internal temperature of 135F.
  • Remove the steak from the smoker, cover, and allow to rest.
  • Toss the peppers and onions with peanut oil and a dash of salt and pepper and sauté them until slightly brown and tender.
  • Slice the smoked flank steak thin against the grain and serve with the peppers and onions.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

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