Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 230 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
recipes
Categories Beef Smoked Boneless Chuck Roast
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Smoked Boneless Chuck Roast
Group:Other
Description:Do something different with a boneless chuck roast. 
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:Source:
Vegetarian:NoTime To Prepare:
Date:Sat 21 Aug 2010 00:48:59 UTCViewed:4989 times
Author:sajeepguy1Email:
Rating:4,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Thursday, Dec 12, 2019 9:15 pm
31404 registered users
0 today
2 this week
4 this month
Last: Guy08
Total Posts: 1,248,752

Our New Members

  • Guy08
       2019-12-09 05:55 PM
  • hugger
       2019-11-21 04:35 PM