Recipes

This is a modification of several recipes I found online soon after we bought a pit boss pellet grill. 

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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. 

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I used the leftover meat for sandwich meat in the next few days. 

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