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Looking for a good receipe to smoke any kind of beef roast on the BGE. Excluding brisket. Any help is appreciated.
Still Eggin in Ky. :-)
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
Tried the BGE forum and didn't see anything I wanted to try.
Thanks Bente for the referral to playingwithfireandsmoke. I found a couple of receipes I'm going to try.
BGE family is always willing to help out. Let's keep on helping our brethen.
Still Eggin in Ky I am,
I usually just get a whole chuck roast... about 20 to 25 pounds, sometime more, but smaller can work too. The last time I did this I used about a 5lb chuck roast since I was also doing a pork butt and sausage.
I liberally season with salt & pepper, a Little cayenne if you like heat. Any rub will do.
Smoke it at 225 until it is 170 and I like hickory or pecan for this.
double wrap in aluminum foil
return it to the smoker until it is 205
rest in a cooler with towels until time to pull
This makes the most delicious pulled beef and is always a favorite. If you are looking for something more like a traditional pot roast then I would say the D O recipe from Grandpas grub looks about as good as it can get. For me, I like the pulled beef with a little horseradish sauce or Big Bob Gibson's style sauce, a few onion slivers, and a fresh bun. One of my favorites.
Here is a photo of my Texas Clod sammich. Feel free to PM me if you have any questions.
Where abouts in KY?