Pot roast recipe mod

Boileregger

Found this recipe online and looks good.

http://howtobbqright.com/blog/?p=1866

I want to mod this recipe for the egg.  It seems like for the smoke he is doing the equivalent of raised direct.  Looking for advice, should I go raised direct for that portion of the cook, or go indirect for the smoke?

Richard Fl

This might help:
Beef, Roast, Chuck, Bourbon, Mr. & Mrs. Potatohead

(Chuck roast, marinated with a Jim Beam marinade)

INGREDIENTS:
1 5 # Chuck roast
Drunk & Dirty Marinade:
1 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire
2 Tbs brown sugar
1/2 tsp ground ginger
4 cloves garlic, crushed

PROCEDURE:

1. Bourbon Marinade for 24 hrs. in the bag, in the fridge.

2. Remove the roast and reserve the marinade. Bring to room temp.

3. Meanwhile: Set up the Egg for an indirect cook with a drip pan, a goodly amount of lump and some of your favorite smoke-wood (I like Wild Cherry with this cook).

4. Once you have a stable fire at 250 F. put the roast on the grid. Roast to an internal of 165 F. This should take 4 to 5 hours.

5. Once at 165 F.

6. The finish is a braise in a Dutch oven. With liquid (the reserved marinade, beef broth and / or some water) about 1/2 way up on the meat

7. The D.O. then gets a cover and back into the EGG, to a temp. of 185-190 F. for slicing.

Recipe Type: Beef, Main Dish

Source
Source: BGE Forum, Mr. & Mrs Potatohead, 2011/03/08

Author Notes
When the roast goes into the D.O. a nice add is some chunked celery and carrots. They roast up very nice.

Thicken the juices to make a gravy or just serve with the Au' Jus.

bgebrent

I’d go direct. The intent is to get browning of the roast before braising.