can you do a pot roast on the smokette?

I found this recipe on the internet. Looked interesting.

"A few weeks ago I bought a double pack of boneless chuck roasts from Sam's Club. I made a pot roast out of one and froze the other. The pot roast was just okay, and not as tender as I like it so this weekend I decided to try smoking the other one. It was great!

I took a 4 pound chuck roast, rubbed it on all sides with Tone's Cajun Spice, wrapped it in Saran Wrap and put it in the fridge for 36 hours. Smoked it at 200-225 degrees for 8 hours (apple wood hunks) and finished it off by wrapping it in heavy duty foil and put it in a 225 degree oven for an hour. I served it with my world famous smoked beans, corn on the cob I froze last summer, tossed green salad and some Sweet Baby Ray's for dippin. Yum...

Yes, very tender and juicy and I know this was a tough cut of meat because I slow cooked its twin in my Griswald cast iron dutch oven and it was not as tender as I would have liked it.

The only thing I would change next time is to make sure I have some hickory chunks on-hand before I start.Embarrassed The apple was good but I really like hickory for beef."

I would use something besides a cajun seasoning, but hey whatever floats your boat.

quote:

Originally posted by Luisfc1972:
cannot find any recipes on potroast.

That's because you do a pot roast in a pot... LOL

Actually search on chuck roast (the cut of meat) and you'll find some good info, about 7 pages of hits.

I give you an "A" for trying, so here is the search to help you out:

Search on "chuck roast"

Let us know how it turns out. I love potroast and would be tickled if it smokes well.

Well. My wife just asked me if I wanted to smoke a pot roast, otherwise, she would have to freeze it. So I'm going to Smokin's search on chuck roast, and I'll keep everyone posted on the results.

OK. We smoked the pot roast(chuck roast) today. It was 3 lbs., choice cut, and I marinated it in the "Drunk and Dirty Marinade out of the Smoke and Spice book:

1 cup soy sauce 2 Tablespoons brown sugar
1/2 cup bourbon(I may have overfilled this) 1/2 teaspoon ground ginger
1/4 cup Worcestershire sauce 4 garlic cloves

Marinated it overnight, pulled and drained the next morning. Reserved the marinade. Sprinkled salt, pepper, and garlic granules on it and let it rest for 30 minutes. Preheated my Elite at 210* for 30 minutes, added 4 oz of hickory and the chuck roast. Meat temperature was 46* when I placed it in the smoker.

After 3 hrs., the meat temperature was 165*, so pulled the roast, foiled it, and poured the remaining marinade ( which I boiled and reduced by 25%) onto the roast as a mop/finishing sauce. Put the chuck roast back into the smoker, raised the heat setting to 250* and let it go. After 1.5 hrs. the temperature hit 191*. Pulled the roast from the smoker, foiled, toweled and cooler for a little over 30 minutes.

Sliced it against the grain, caeser salad, sweet potatoes, and merlot. The taste was absolutely delicious and fairly moist. It was tender considering the cut of beef, but not as tender as the wife's "pot" roast. By the way, she liked it also. Part of that may be cause she didn't have to cook it.

To achieve more tenderness, should I have left it in the smoker longer? Added the sauce and foil earlier? FTC longer? Any suggestions would be appreciated. Results were decent but the roast wasn't "melt in your mouth" tender.

I have had good results cooking/smoking beef shoulders that I get from BJs. They run about 8 lbs and are boneless. I rub with whatever the night before and cook at 220 for about 10 hrs or until they reach 185 internal. I usually put a pan beneath them on the lowest rack to catch the drippings for gravy. The gravy is very dark and delicious, but at the same time is pretty heavily spiced due to run-off of the rub.
I love it but too spicy foe the wife

As Smokin' suggested the FIND on chuck roasts covers a lot of approaches.

Depending if you chose to slice,or pull it apart.

Typically, longer cooking will bring more tender.

After too much,the mouth feel can change to dry/mushy.

Since the 'f(oil)' word is being tossed about, might I suggest cooking your pot roast in a pot, after you smoke it. It is generally agreed that smoke absorption stops early in the process. Why not smoke your chuck for an hour or two, take it out at a low internal temp, then throw it in your pot with veggies and braising liquid? I once got crazy and finished one in a crockpot; eventually it will fall apart and still have the smoke flavor.