I used IPA since it is what I had with a little more flavor. Pour about 1/2 cup of beef broth in each pan. Pre-heat pellet grill to 225 degrees F. and smoke setting to your preference. Once everything is pre-heated, place roast on upper rack. Turn the roast over in the marinade. https://greenmountaingrills.com/recipes/pellet-braised-pot-roast I coated it with some olive oil and rubbed on some Penzey’s beef roast seasoning, covered & in the fridge for 4 hours. Smoker still at 225. Put a coat of garlic, pepper with a little salt on the meat. Chuck will come out tender using this technique even if cooked a short amount of time. Pour the beef broth into the bottom of the rimmed baking sheet/broiler pan until it's about 1/2" or so deep (just not overflowing or touching the roast). Pour two beers around the outside of the roast in the pan. I did it for ½ hour smoke mode; it was running about 190 deg. I did a couple last week (on another pellet smoker). Smoke until internal temperature reaches 165 degrees F. Remove roast from upper rack and add to braising liquid, liquid should come up half of the roast. You could also use a stout or darker beer with flavor. I got it on at 1:00 pm, on my new frog mat. Put pans back in the smoker uncovered. Mine were at 150. —Bette McCumber, Schenectady, New York Melt-in-Your-Mouth Chuck Roast My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. Chuck told me it should be cooked low & slow. Smoked roast beef is awesome to eat as a simple roast or slice it up and make sandwiches. Flip over again and let rest in the marinade. You'll also love how flavorful and tender this comforting beef chuck roast turns out. Pre-heat braising liquid. This week I wanted to show you how to make an awesome smoked roast beef on a Pit Boss Pellet Grill. Place the entire pan directly on the smoker grill grate. Let marinate at least overnight, turning at least once. Check out the new BallerBBQ website at www.BallerBBQ.com Add more water or stock if needed. I don't experiment with them much, so others may have a more preferred method but I use a 60/40 ratio of Kosher salt and … 3# roast will probably be between 150-160 internal. Smoke at 225 degrees (110c). Rub it into the meat using your fingers best you can. I do chuck roasts more often than I do brisket, sometimes on the Ironwood. Then, insert your meat probe and off to the Sawtooth Wood Pellet Grill. This week I’m making sandwiches, and man they are good! Slice across the grain and serve. Then I went to 225 deg until an IT of 120 deg. I placed it in a pan to catch the drippings for gravy. https://productgumshoe.com/pellet-grill-grilled-chuck-roast https://amazingribs.com/.../smoked-and-sliced-beef-chuck-roast-recipe Repeat the tenderizer and spices on the other side. A Wood Pellet Grill Recipe Directions: Smoked Chuck Roast. 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