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Mississippi Roast

post #1 of 8
Thread Starter 

I looked and can't find a thread on this.


My wife cooked a Mississippi Roast yesterday in the crock pot. After looking at the recipe, I'm wondering if it could've been done in a smoker.


Has anyone tried it yet?

post #2 of 8
To answer your question, I'd treat it like an Oklahoma roast but season it with the main ingredient from the Louisiana broiled muskrat recipe. The most important thing is to not overdo Step 2, unless you're doing this with the other kind of meat as opposed to the traditional Oklahima roast. Then you'd want to double up on step 2, and skip steps 4,7 and 9.
post #3 of 8

Don't forget to use a live squirrel as a basting brush. If you want to be authentic.

post #4 of 8

Well I just looked up Mississippi roast and found out what you are talking about. Yes, it is a chucky. You can smoke chuck roast and it is excellent. You can season it anyway you want. Treat it exactly like you would pulled pork.

post #5 of 8
Thread Starter 

I'm sorry, I probably should've posted the recipe..


Here's the recipe


Chuck Roast

Packet of Dry Ranch Dressing

Packet of Au Jus Gravy





Basically you put it in a crock pot, with 1/4 cup of water. Add one pack of the ranch and au jus over it, covering the meat, then put the yellow pepperconis around it with a stick of butter on top of the roast. Put it in a crock pot on low for about 8-10 hours.


My thought was you could put it in a pan with all that on top, and put it on a smoker. Maybe use apple wood. My fear was how would the butter react or if it'd turn out right. Might be trying this later.


My wife used a chuck roast, I always thought chuck was pork. Maybe I'm wrong.

post #6 of 8

Now THAT is funny!  Sounds delicious.

post #7 of 8

I was born and raised in Mississippi, but I had never heard of these until I saw a recipe on the internet.


The idea of making one in the smoker is much more interesting to me than the crock pot, though.  I may have to try it.  Personally, I'd put it directly on the rack with a pan underneath to catch the drippings.  Then you can make gravy to serve with it.  My usual mix for beef is hickory/mesquite/cherry, but I wonder how that would marry with the other flavors in this one.

post #8 of 8

I would have a plan similar to Phil with placing the chuck roast on the rack over a pan to catch the drippings. I would then take the drippings in and defat them when I foiled. I would foil at 165 internal meat temp and do your Mississippi seasonings and stuff in the pan with the defatted drippings and the roast and then cook in the oven at 225 until it's done and tender. Or you could go to the crockpot after the smoking stage. In fact that would be the easiest. Just make sure and save those juices, that's good stuff. I don't see why you couldn't use the ranch dressing mix as your rub and then add more for the braising part. Let us know what you do. Take pictures and stuff too. We love pictures. The main thing is you might not want that roast boiling in fat for the smoking part. I wouldn't.

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