We have a chuck roast in the freezer that the wife wanted to make pot roast with this weekend. Of course i said "great i'll smoke it." Im planning on a basic rub of just salt, pepper, worcester or lea and perrins. Also want to incorporate chef Jimmy's au jus. Now i have some questions. Im looking for very tender meat in the end. Should i have the au jus in the smoker the entire time the roast is smoking above it or is that to long? Figuring 2 hrs/Lb the Au Jus could stay in if you wish but keep an eye on it to add more water, not Broth unless you are using low/no Salt added. Should i foil the roast at 160 deg to take to 200 deg, no foil at all, or place the roast in the au jus around 160 deg foil and take to 200 that way? I would Definitely put the meat in the Au Jus at 160*F. The Collagen from the meat gives that unctuous, velvety mouth feel and flavor of pot roast. You will then go to 190*F IT if you want Chunky pieces to cut up on the plate or 200-205*F IT for Pull Apart tender, my preference. Roughly how long should i figure for a 3.5 lb roast start to finish? If you plan on 7 hours with an hour or two CYA, nobody will be waiting to eat. Any other tips or ideas is appreciated! My Cheffie Daughter/Member Ski302 suggested a Biscuit topping might be good. Thicken up the Au Jus to make Gravy then top the Pot Roast with Tablespoon dollop's of Dough and finish in a 350*F Oven until the top of the Biscuits are brown about 20-30 minutes Thanks.
Lastly, you can add Potatoes to the Au Jus but Potatoes and Carrots only take about 3 hours to get tender. If you go the whole cook they may be too soft for you. Good Luck...JJ
