Pot Roast

[MWS]

I did a smoked Chuck pot roast and thought I'd share. Well, the pictures at least....

I smoked the roast @ 225F until the internal temp was at 140F which was about 4 hours.


I added the above ingredients into my roasting pan and cooked @ 300F for another 2 hours, then added potatoes and carrots and cooked an additional 2 hours for a total of 8 hours in all.



Final result.......

[Wildcat]

Darn, there goes that drool onto my keyboard again.

[yul]

That looks so good  :D What flavour pucks did you use?

[Habanero Smoker]

That looks real good. What was the final internal temperature of the meat?

[MWS]

That looks so good  :D What flavour pucks did you use?

Yul, I used oak

That looks real good. What was the final internal temperature of the meat?

Hab, I did something a little different. I removed the roast at 175F and then sliced it into 1/2 inch cuts.  I then returned the cuts to the pan (without veggies) and cooked this for an additional 1/2 hour. The juices absorbed nicely into the pot roast cuts and really made for a tender version of pot roast with au jus. Sandwiches the next day were awesome too.