Core and Advanced Plan
(SMOKED) – I used a Big Green Egg
This is a fabulous recipe that is nothing short of impressive. It is a crowd-pleaser for sure. You will feel like a BBQ Pit Master after this one. The meat is tender and smoky and the outside is caramelized and ultra flavorful. Throw it in on a day you are hanging around the house and pull it out for an amazing dinner.
2 – 2 – 3 lb grass-fed beef chuck roasts
4 tablespoons stone-ground mustard
1 tablespoon Himalayan salt
2 teaspoons black pepper
½ teaspoon cayenne pepper (based on preference
1 teaspoon oregano
½ teaspoon chili powder
2 teaspoons garlic powder
Kraft paper (Kraft paper gives the best result, but if you can’t find it, you can wrap the roast in parchment paper then wrap in foil- you don’t want foil touching the meat).
IDEAL PREP- ideally, salt both sides of the roasts and place in the refrigerator for 8 hours or overnight. If you can’t do this salt it and let it sit for as long as possible before cooking.
Heat your smoker to 225 degrees (do not let it get above 250). If you are using a Big Green Egg, use the heat deflector)
Smoke for 2-4 hours (depending on the thickness of the roast) then take out and wrap in kraft paper and put back in the smoker for another two hours. This will keep your “bark” firm and still allow the meat to finish cooking. Note: for my two 3 lb roasts, I did 2 hours unwrapped and 2 hours wrapped)