Hearty Beef Barley Soup
Chuck roast on the pellet grill
This is a modification of several recipes I found online soon after we bought a pit boss pellet grill.
Take thawed chuck roast (2 to 3 pounds) the night before and rub all sides with your favorite rub and let set in refrigerator overnight, in a covered dish. I made up a rub using Himalayan salt, garlic powder, onion powder. Let roast come to room temperature. Get grill fired up to smoke or 225 degrees. Put roast directly on grill for 3 to 4 hours. I did sprinkle some water on it once to help keep moist after an hour. Could use beef bouillon if you prefer. (We have broth bones for sale also.) Take a cup of water or broth and put in 9x13 cake pan. I lined it with aluminum foil for ease of clean-up. Add one large onion cut into slices to the liquid. Take roast and put on top of onions and return to grill till internal temperature is 165 degrees. Takes approximately 3 hours. Then cover pan with foil and cook until internal temperature of 200 degrees. Usually takes 2 to 3 hours. When temperature reached let set 15 minutes and slice for a great tasting beef chuck roast.
I used the leftover meat for sandwich meat in the next few days.