Smoked Chuck Roast - Cowboy Kent Rollins
Servings 6
Ingredients
- 2 ½ to 3 lb. chuck roast
- Juice of 1 lime
- 2 tablespoons Worcestershire sauce
- 4 tablespoons Kent Rollins’ Original Seasoning or all purpose seasoning
- 1 tablespoon smoked paprika
- ½ tablespoon coarse ground black pepper
- ½ tablespoon dry ground mustard
- ½ tablespoon onion powder
- 2 tablespoons butter
- 4 sprigs fresh thyme
Instructions
- Rub both sides of the roast with lime juice followed by the Worcestershire sauce.
- In a small bowl, combine the Original seasoning, smoked paprika, pepper, dry mustard and onion powder.
- Coat the roast well with the seasoning mixture on all sides. Place the roast in a large plastic bag and place in the icebox for at least 2 hours.
- Remove the roast from the fridge and set it on the counter for at least 1 hour prior to cooking.
- Clean and preheat the grill to 350 to 400 degrees F. I use a mixture of oak and mesquite woods. Sear the roast over direct heat for about 4 to 5 minutes on each side.
- Move all the coals to one end of the grill and add apple wood chunks, or cherry wood to the coals. Place the roast over the indirect heat side and smoke for about 30 to 45 minutes, with the lid closed.
- Remove the roast from the grill and place on butcher paper. Place the butter and thyme on top of the roast and wrap in the butcher paper. Wrap in an additional sheet of paper to help seal in the moisture.
- Place the roast back on the indirect side of the heat and let cook for about 2 ½ to 3 hours at 250 to 275 degrees F, or until the internal temperature is about 200 to 225 degrees F.
- Remove from the grill and place in a large pan and unwrap the meat. Reserve any juices. Let cool slightly before cutting and serving.
Notes
Tips: This recipe will cut well into slices. If you prefer a more tender, fall apart roast cook an additional 45 minutes to 1 hour or until internal temperature is around 250 degrees F.
Kent's Original Seasoning available at KentRollins.com
