Smoked/Braised Chucks with Grilled Veggies

[chilerelleno]

Smoked/Braised Chucks with Grilled Veggies, aka Smoked Pot Roast

I bought two nice 4lb+ Publix Greenwise Choice Angus Chucks not knowing exactly what I was gonna do with them.

After some consideration I decided to go a route I've not traveled before with Pot Roast.
The plan came together to inject, smoke and finish by braising.
And I decided to take it up a step by grilling the accompanying veggies.

I injected the Chucks with a marinade of Cajun spiced beef broth, and gave them a conservative dusting of Cajun spice mix.
Then I let them brine overnight for about 16 hours.

Into a 260°-280° smoker over Cherry, and brought to an IT of 150°

While the Chucks were smoking I grilled a mess of onions, carrots, potatoes and celery.

Chucks and veggies then got a dusting of Lipton Onion Soup mix, and finally bathed in a mix of beef broth, beef gravy and Golden Mushroom soup.
Mmmm, mmm, smoked Pot Roast!

Tightly covered with foil and into a 300° oven till it is fork tender.

Stay tuned Chuck fans.

 

[kit s]

Oh wow....drooling...need to visit chili.oh ya.. course probably wont be any left...do like that dinner if you didn't pick that up and Chili man put that smoke grilled spin on it...its gotta be over the top.

 

[Co4ch D4ve]

I think you will like the smoked/braised chuck. That is what I do with my barbacoa. In fact, I’ve got some in the oven right now... Like the looks of your cook!

 

[Preacher Man]

Another smoking hot cook from chilerelleno ! Serving that over a bed of rice would twang my buds. (cite that quote!)

That Lipton Onion Soup is a staple at our house. Soups, dips, burgers, gravies...

 

[xray]

Looks like an awesome start. I got my bib on and the forks are out.

I’ve done this before....I think you’ll love it!!

 

[gmc2003]

Looks like a fine looking supper you got going John. I like chuckie especially shredded.
Point for sure
Chris

 

[chilerelleno]

All that braising liquid took a while get to temp and start cooking.
Therefore it took five hours till it was tender enough to start coming apart.
Gave it another hour and it was spoon tender.

The results were simply fantastic and I'm not sure if regular pot roast is forever ruined for me.
The depth of the flavors added with injecting, smoking and grilling was subtle yet telling.

The Finale

 

[Preacher Man]

What a plate! I'd eat every bite then sop all them juices up with a piece of white bread.

 

[tx smoker]

Wow Chile.....excellent job and looks delicious. I'm getting kinda hungry right about now. What's your address??

Extending an invite to myself,
Robert

 

[greatfx1959]

over the top...............

 

[chilerelleno]

Oh wow....drooling...need to visit chili.oh ya.. course probably wont be any left...do like that dinner if you didn't pick that up and Chili man put that smoke grilled spin on it...its gotta be over the top.

Thanks Kit, we enjoyed the meal.

I think you will like the smoked/braised chuck. That is what I do with my barbacoa. In fact, I’ve got some in the oven right now... Like the looks of your cook!

Thanks Dave, yes'sir we liked it.
I've crutched Chucks and Cheeks in foil for Barbacoa, but this is the first time for doing Pot Roast.

Another smoking hot cook from chilerelleno ! Serving that over a bed of rice would twang my buds. (cite that quote!)

That Lipton Onion Soup is a staple at our house. Soups, dips, burgers, gravies...

Yep, LOS is always in the pantry here too.

Looks like an awesome start. I got my bib on and the forks are out.

I’ve done this before....I think you’ll love it!!

Oh yeah, we loved it... Best damned Pot Roast ever.

Looks like a fine looking supper you got going John. I like chuckie especially shredded.
Point for sure
Chris

Appreciate it Chris.

 

[Rafter H BBQ]

Nice cook John, that looks top notch right there... my kind of meal!

 

[SmokinAl]

Great looking meal there John!
That is one of Judy's favorite meals.
I gotta finish typing quickly before she sees the photo's.
Or I'll be on my way to Publix!!
Al

 

[chilerelleno]

What a plate! I'd eat every bite then sop all them juices up with a piece of white bread.

LOL... Yep, I used buttered whole wheat toast for sopping.

Wow Chile.....excellent job and looks delicious. I'm getting kinda hungry right about now. What's your address??

Extending an invite to myself,
Robert

Thanks Robert, just come to Mobile and follow the smoke.
It was Machaca for breakfast and more leftovers for lunch today.

over the top...............

Thanks, it came out tops for sure.

 

[chilerelleno]

Nice cook John, that looks top notch right there... my kind of meal!

Great looking meal there John!
That is one of Judy's favorite meals.
I gotta finish typing quickly before she sees the photo's.
Or I'll be on my way to Publix!!
Al

Thanks guys, appreciate the replies/likes.