Smoked Boneless Chuck Roast

Egghead Ike

Ingredients

3 lb boneless chuck roast

Your choice of dry rub

Olive Oil

Hickory chips soaked in water for at least 30 minutes.

alluminum drip pan

Instructions

Heat up the Green Egg to about 300 degrees.  While it is heating up, prepare your chuck roast by brushing on olive oil and sprinkling on your dry rub.  (I use The Salt Lick dry rub which is from the Salt Lick steakhouse near Austin, TX.

Once the Green Egg has reached 300 degrees, sprinkle the soaked hickory chips over the coals, which will bring the temperature down to around 200 degrees.

Now set up the Green Egg for indirect cooking using your plate setter legs up.  Place the drip pan down on the plate setter, then put the grill on top.

Next, I use the Big Green Egg rib rack upside down to hold the chuck roast.

Place the roast on the grill for 4 hours at 200 degrees.  After 4 hours, take the roast off and wrap in foil and place in a cooler for a half hour to rest.

Cut it up and enjoy!!

Notes

Number of Servings:

Time to Prepare: